The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends

Meat exudates collected from massaged cured porcine M semimembranosus were used to observe changes in gelation properties of test exudates containing added polysaccharides, both on their own and in combination with selected w hey protein concentrates (WPCs). Three polysaccharide powders, namely sodiu m alginate, low-methoxy (LM) pectin and modified potato starch, were assess ed at a residual powder level of 2% with Na alginate used at a 0.5% level. Polysaccharides were evaluated both individually and as dry blends with sel ected WPCs. WPCs assessed included high-gelling A 35%, B 75% and C 55% prot ein beta-lactoglobulin powders, as well as a regular 76.5% 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. Viscoelastic properties o f control and test meat exudate samples (n = 6) were analysed using control stress rheology in oscillatory mode. Exudates were heated from 20 to 80 de grees C at 1 degrees C min(1) with subsequent cooling after 30 min to 20 de grees C at 1 degrees C min(-1). Combinations of high-gelling WPCs (especial ly P-lactoglobulin) together with modified starch or pectin were found to i ncrease storage modulus G' (Pa) values compared with control values, with s ignificant (P < 0.05) synergies being observed on dry blending these ingred ients. Sodium alginate was found to have a negative effect on G' (Pa) resul ts, giving lower values compared with control treatments. (C) 1999 Society of Chemical Industry.