PROPERTIES OF ALGIN CALCIUM AND SALT PHOSPHATE STRUCTURED BEEF ROLLS WITH ADDED GUMS

Ten polysaccharide gums at two levels (0.5 and 1.0%) were individually incorporated into algin/calcium (AC) and salt/phosphate (SP) structur ed beef rolls (<6% fat) prepared with 15 and 30% added water. Cook yie ld, pH, bind and textural properties were evaluated. Each gum had spec ific effects on properties of beef rolls. For example, kappa-carrageen an improved (P<0.001) cook yields and maintained or improved bind and texture of raw and cooked samples of both meat binding systems. Cook y ields of AC products were improved with gellan gum, while yields of SP products were improved with iota-carrageenan. Other gums (xanthan, gu ar, pectin, carboxymethyl cellulose) improved water holding (cook yiel ds) but had detrimental effects on product texture.