Interactions of kappa-carrageenan plus other hydrocolloids in fish myosystem gels

Mixtures Of kappa -carrageenan plus other hydrocolloids (locust bean, guar, xanthan, iota-carrageenan, sodium carboxymethylcellulose, and sodium algin ate) were examined for their effects on the mechanical and water holding pr operties of heat-induced gels made from washed blue whiting mince. Gel stru cture and thermal behavior were also studied. No synergistic effect was det ectable through functional properties except for the mixture Of kappa -carr ageenan with locust bean gum. Light microscopy revealed that kappa -carrage enan and xanthan mixed locally with locust bean at its rich domains. kappa -carrageenan and xanthan presented interactions with the protein matrix, wh ich were more discernible in the first case. Differential scanning calorime try (DSC) revealed faint Interactions for the mixtures Of kappa -carrageena n with locust bean and with xanthan, and weakly synergistic gelling effects between the last two hydrocolloids. The blend Of kappa -carrageenan with s odium alginate exhibited thermally strong synergistic interactions but no p articular effects were induced on corresponding functional properties.