Effects of kappa-carrageeman and kappa-carrageenan mix injected into meat on certain characteristics of the canned meat

Abstract

After the injection of four different solutions containing carrageenan mix, sodium chloride, sodium tripolyphosphate into the meat, the effect of solutions on cooking loss in raw and cooked meat and net weight of canned meat has been studied. pH and sensory evaluation of the canned meat have been made. The cooking loss was found highest (41.7%) (P<0.05) in non injected control group while the least (26.2) (P<0.05) in the meat injected with κ-carrageenan and soy protein (κ-CISP) mix, however, there was no significant difference in the other groups. In the evaluation of net weight of the canned meat the least cooking loss was found in the canned meat injected with Genu Plus 100, Genuvisco® carregeenan type MB-11F, κ-CISP, canned meat injected with solution containing κ-C followed this. Cooking loss was significant between control and other groups