Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins

Cooked ham-based model systems were prepared using salt-soluble meat protein isolate, κ-carrageenan and sodium and potassium chloride. The pH was set to 6.2 using a 50 mM PIPES-buffer. An experimental mixture design was used to study the effect of carrageenan on the structure build-up of the gelled meat products. In situ gelation experiments were carried out on a controlled-stress rheometer, while a texture analyzer was used to determine the large deformation behaviour. The water holding capacity was measured by a centrifugal technique and confocal scanning laser microscopy was used to visualize the microstructure of the gelled meat products. κ-Carrageenan was found to increase the complex modulus, the gel strength and the water holding capacity, although these properties were mainly governed by the concentration of meat protein isolate.