Carrageenan Effects on Salt‐Soluble Meat Proteins in Model Systems

The effects of κ‐, ι‐, and λ‐carrageenans (CGNs) on the rheological properties, water loss, and ultrastructure of salt‐soluble meat protein (SSMP) gels were evaluated. κ‐CGN increased gel strength and water retention of SSMP, suggesting that a molecular interaction may have occurred. However, no indications of specific molecular interactions were observed upon addition of stabilizing/destabilizing reagents. Electron microscopy indicated that improvement of water retention and texture of SSMP/κ‐CGN gels may be due to physical rearrangement of the κ‐CGN and SSMP molecules.