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Carrageenan effect on the water retention and texture in processes turkey breast
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Text
TitleInfo
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Title
Carrageenan effect on the water retention and texture in processes turkey breast
SubTitle
PartName
PartNumber
NonSort
Identifier
ETD_1422
Identifier
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http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000050514
Language
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eng
Genre
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theses
Subject
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(authority = RUETD)
Topic
Food Science
Subject
(ID = SBJ-2);
(authority = ETD-LCSH)
Topic
Carrageenan
Subject
(ID = SBJ-3);
(authority = ETD-LCSH)
Topic
Turkey industry
Subject
(ID = SBJ-4);
(authority = ETD-LCSH)
Topic
Poultry--Processing
Abstract
A wide range of comminuted meat products are produced in the food industry for deli meats and sandwich products. A major problem in processing these meats, particularly low fat poultry products, is the loss of water (syneresis) and toughening of texture during cooking, accompanied by crumbling during slicing. To overcome these problems, carrageenan is often added to meats to bind water and entrap muscle tissue particles, providing a more cohesive product. Up to 1.5% carrageenan is permitted by law and early applications typically used these levels. However, high levels of carrageenan contribute distinctive off-flavors, textures uncharacteristic of meat, and decreased freeze-thaw stability. Consequently, the lowest levels feasible to maintain meat qualities should be used.
This study investigated stabilizing effects of low carrageenan levels (0.2, 0.4, and 0.6%) in processed turkey breast formulated with moisture: protein ratios of 4:1, 5:1, and 6:1. Ground turkey breast was tumbled with brine, packaged in bags, baked at 180° F, and cooled. Traditional meat properties of cook yield, refrigerator purge, freeze thaw stability, and textural characteristics were measured. Hydration and swelling vs. full solubilization and gelation of carrageenan were visualized microscopically.
At the lowest moisture level, protein and component salts controlled water binding; carrageenan added no extra stability and had little effect on cohesiveness or other textural attributes. In turkey breast formulations with higher moisture, carrageenan increased cook yields. Microscopy revealed hydrated, swollen, and intact carrageenan granules, as well as release and gelation of carrageenan polymers.
A mechanism to explain carrageenan action in meats was proposed. In low water systems, muscle proteins control water binding and carrageenan has no influence on product qualities. As added water increases, carrageenan binds excess water not bound by the proteins, and particles begin to swell, contributing to water retention and firmness in meat products. At the highest water levels, carrageenan binds sufficient water to burst some particles and release carrageenan polymers, which then gel in regions surrounding proteins. Some hydrated, swollen particles also remain intact and contribute to solidity. Carrageenan gelation contributes to softening of textures and freeze thaw stabilization in high moisture systems.
This study investigated stabilizing effects of low carrageenan levels (0.2, 0.4, and 0.6%) in processed turkey breast formulated with moisture: protein ratios of 4:1, 5:1, and 6:1. Ground turkey breast was tumbled with brine, packaged in bags, baked at 180° F, and cooled. Traditional meat properties of cook yield, refrigerator purge, freeze thaw stability, and textural characteristics were measured. Hydration and swelling vs. full solubilization and gelation of carrageenan were visualized microscopically.
At the lowest moisture level, protein and component salts controlled water binding; carrageenan added no extra stability and had little effect on cohesiveness or other textural attributes. In turkey breast formulations with higher moisture, carrageenan increased cook yields. Microscopy revealed hydrated, swollen, and intact carrageenan granules, as well as release and gelation of carrageenan polymers.
A mechanism to explain carrageenan action in meats was proposed. In low water systems, muscle proteins control water binding and carrageenan has no influence on product qualities. As added water increases, carrageenan binds excess water not bound by the proteins, and particles begin to swell, contributing to water retention and firmness in meat products. At the highest water levels, carrageenan binds sufficient water to burst some particles and release carrageenan polymers, which then gel in regions surrounding proteins. Some hydrated, swollen particles also remain intact and contribute to solidity. Carrageenan gelation contributes to softening of textures and freeze thaw stabilization in high moisture systems.
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electronic resource
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xi, 87 p. : ill.
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M.S.
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Includes bibliographical references (p. 76-80)
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by Gail Fisher
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Lamarco-Fisher
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Gail
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Gail Lamarco-Fisher
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Schaich
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Karen
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chair
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Karen M Schaich
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Daun
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Henry
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internal member
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Henry K Daun
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Yam
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(type = given)
Kit
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Advisory Committee
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Kit L Yam
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Lamkey
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James
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outside member
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Advisory Committee
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James Lamkey
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Rutgers University
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Graduate School - New Brunswick
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2009
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2009-01
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xx
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NjNbRU
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Rutgers University Electronic Theses and Dissertations
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Graduate School - New Brunswick Electronic Theses and Dissertations
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rucore19991600001
Identifier
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doi:10.7282/T3GQ6Z10
Genre
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ETD graduate
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The author owns the copyright to this work.
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Open
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Non-exclusive ETD license
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Author Agreement License
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I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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