The rheological properties of exudates from cured porcine muscle: effects of added carrageenans and whey protein concentrate/carrageenan blends

Meat exudates were collected from massaged cured porcine M semimembranosis using a model massaging unit. Exudates were used to observe changes in gela tion properties of test exudates containing carrageenans and whey protein c oncentrate (WPC) and carrageenan blends. Three carrageenan powders iota (io ta), kappa (kappa), as well as a kappa/locust bean gum mix, were assessed a t a 1% residual level, both individually and as blends. WPCs assessed inclu ded high gelling A-35, B-75 and C 55% protein beta-lactoglobulin powders, a s well as a regular 76% protein, WPC D. All WPCs were incorporated at a 2% residual powder level in the final meat. Treatment and control meat samples and resulting exudates were prepared in duplicate with analysis performed in triplicate. The viscoelastic properties of control and test meat exudate samples (n = 6) were analysed using control stress rheology in oscillatory mode. All exudates were heated from 20 to 80 degrees C at 1 degrees C min( -1), and subsequently cooled after 30 min back down to 20 degrees C at 1 de grees C min(-1). Combinations of high gelling WPCs, especially beta-lactogl obulin together with iota and kappa-carrageenans A and B, were found to inc rease storage modules G' (Pa) values when compared with control values. Sig nificant (p < 0.05) synergies were observed on blending high gelling WPCs w ith carrageenans A and B. (C) 1999 Society of Chemical Industry.