Differential Scanning Calorimetry of Beef/Kappa-Carrageenan Mixtures |
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| Authors: | PJ SHAND JN SOFOS GR SCHMIDT |
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| Affiliation: | Authors Sofos and Schmidt are with the Dept. of Animal Sciences &Dept. of Food Science &Human Nutrition, Colorado State Univ., Fort Collins, CO 80523.;Dept. of Applied Microbiology &Food Science, Univ. of Saskatchewan, Saskatoon, Saskatchewan, Canada S7N 0W0. |
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| Abstract: | The thermal properties of kappa-carrageenan (KC) and/or beef under various ionic conditions were evaluated using Differential Scanning Calorimetry (DSC). The single endotherm observed for 2% aqueous KC (Tmax at 53°C) shifted to 54–59°C with addition of 1–3% NaCl and 0.35% sodium tripolyphosphate. Three endotherms were observed for post-rigor bovine semimembranosus meat (Tmax at 57, 66 and 80°C). Addition of salt/phosphate to beef had greater effects on Tmax than did 2% KC. On rescanning following 24 hr refrigerated storage, beef samples showed no thermal response, while KC treatments and beef/KC mixtures showed single endotherms at 53–63 and 69–76°C, respectively, indicating a wide shift in melting temperature of KC both in the presence of meat and at higher ionic strength. |
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| Keywords: | beef carrageenan differential scanning calorimetry |
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