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.