Carrageenans in Beaker Sausage as Affected by pH and Sodium Tripolyphosphate

We investigated effects of meat pH or sodium tripolyphosphate (STPP) on performance of carageenans (kappa, iota or lambda) in low‐fat beaker sausage model systems. Adding STPP or using high‐pH meat affected performance of the meat batter in similar ways. High‐pH meat batters or those containing STPP had lower force values when extruded, lower cooking losses, and were firmer when cooked. The addition of lambda‐carrageenan produced the softest texture. Kappa‐ and iota‐carrrageenan improved water retention of low‐pH meat batters. After staining, light microscopy revealed different structural effects of the carrageenans.