Use semi-refined carrageenan as water binder in deli turkey breast.
Carrageenan is a high-molecular weight linear hydrophilic polysaccharide that's comprised of repeating galactose units and 3,6-anhydrogalactose units. Kappa carrageenan and iota carrageenan offer benefits in meat applications as water managers and texture modifiers.
Kappa carrageenan forms strong brittle gels. Iota carrageenan gels are not as strong and are more elastic. Carrageenan improves water retention, consistency, sliceability and the texture of poultry products with high levels of added brine. Optimum usage levels depend on the product, raw materials, type of carrageenan, composition, concentration and processing conditions.
The objective of Iowa scientists was to evaluate the quality characteristics of 42.5% extended turkey breast by utilizing GPI 5038--a blend of semi-refined kappa and iota carrageenan--and compare that blend with a commodity semi-refined kappa carrageenan. They found that the value-added GPI 5038 blend improved product quality attributes, compared with the commodity kappa carrageenan.
First, the scientists injected fresh turkey breast with brine-containing salt, phosphate, dextrose and carrageenan to 42.5% of the meat's weight. The sample was macerated to increase its surface area, then vacuum-tumbled for 90 minutes and stuffed in a cook-in bag. It was cooked in a smokehouse in a steam environment to an internal temperature of 162 F.
Carrageenan composed 0.7% of the finished product. The researchers evaluated the cooked turkey breast for cook loss (the amount of free liquid in the cook-in bag after cooking) and for sliceability (the number of intact slices when the product was sliced using a high-speed tabletop slicer). Texture was analyzed, using a texture analyzer equipped with a 0.5-inch stainless steel probe, and compressing an inch-thick sliced product to 30% of its height. Purge was analyzed on a sliced, vacuum-packaged product over eight weeks of refrigerated storage. Statistical analysis was performed using analysis of variance (ANOVA).
The scientists found that cook loss was not significantly different for GPI 5038 than for the control. Hardness, gumminess, chewiness and sliceability values were significantly higher for GPI 5038 compared to the control. Purge was significantly lower for GPI 5038 compared to the control. So, it appears that GPI 5038 can improve existing products or be used to develop new formulations.
Further information. Gitanjali Prabhu, PhD, PHD Technologies LLC, 3234 Bayberry Rd., Ames, IA 50014; phone: 515-292-6009; fax: 515-292-0600; email: email@example.com.
Please Note: Illustration(s) are not available due to copyright restrictions.
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|Publication:||Emerging Food R&D Report|
|Date:||Apr 1, 2018|
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