Kappa‐Carrageenan Effects on the Gelation Properties of Simulated Oven‐roasted Turkey Breast Juice

The gelling mechanism in oven‐roasted turkey breast juice and the effects of k‐carrageenan and certain salts were evaluated. In the presence of 2.2% salt and 0.5% phosphate, the soluble protein started to gel at 52°C, and k‐carrageenan started to swell at 46°C during heating and gel at 44°C during cooling. When sodium chloride content was changed to 0% or 4.4% and phosphate content to 0% or 1.2%, k‐carrageenan started to swell at 28°C and gel at 36°C, or swell at 67°C and gel at 55°C, respectively. The protein and k‐carrageenan combination showed a significant (P<0.05) synergistic increase in final gel strength; the effect was increased further (P<0.05) by 0.2% added potassium chloride or calcium chloride.