CARRAGEENAN EFFECTS ON SALT-SOLUBLE MEAT PROTEINS IN MODEL SYSTEMS

The effects of kappa-, iota-, and lambda-carrageenans (CGNs) on the rh eological properties, water loss, and ultrastructure of salt-soluble m eat protein (SSMP) gels were evaluated. kappa-CGN increased gel streng th and water retention of SSMP, suggesting that a molecular interactio n may have occurred. However, no indications of specific molecular int eractions were observed upon addition of stabilizing/destabilizing rea gents. Electron microscopy indicated that improvement of water retenti on and texture of SSMP/kappa-CGN gels may be due to physical rearrange ment of the kappa-CGN and SSMP molecules.