11/7/2023 0 Comments Iota carrageenan calcium ions![]() It performs well in chicken, duck, pork, beef and other fresh meat with a 120 ~ 130% yield rate. The gel temperature (T g) of -car was found to be determined by the CaCl 2 concentration and T g of -car by the KCl concentration. The newly launched FoodGelâ„¢ M4007 is a type of carrageenan fine tuned for meat injection. The effect was studied of adding both KCl and CaCl 2 on gelation of solutions of -carrageenan, -carrageenan and mixtures of both types. In order to produce homogeneous gels, a common practice is to generate the calcium ions. ![]() This is probably due to the fact that the increased charge on the iota-carrageenan chains reduces the extent of helix self-association. Iota carrageenan can be found widely in frozen meat products for such trait to reduce dehydration in frozen condition and to maintain tenderness of the product. This ion specificity is not observed for iota-carrageenan, which forms weaker more elastic gels compared to kappa. Kappa carrageenan forms hard yet brittle gel that increases the firmness, elasticity, and retention of water of meat while Iota carrageenan, with calcium ions, forms a relatively weaker gel which has outstanding anti-frozen and water retention performance. Kappa and IOTA are used in meat products majorly. The effect was studied of adding both KCl and CaCl 2 on gelation of solutions of -carrageenan, -carrageenan and mixtures of both types. There are many kinds of carrageenan and the most commonly seen are Kappa, Iota, Lambda. Carrageenan is a kind of natural polysaccharide extracted from the seaweed. Suitable cations, potassium, calcium and some alkaline metal ions (Li+, Na+, Rb+, Cs+) are required as important components to stimulate the gel formation.
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