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| Foegeding, E.A. and S.R. Ramsey. 1986. Effect of gums on low-fat meat batters. Journal Food Science 51: 33-36, 46. | to Top |
ABSTRACTThe effects of adding iota-carrageenan, kappa-carrageenan, guar gum, locust bean gum, xanthan gum, methylcellulose, and a locust bean gum/kappa carrageenan mixture to low-fat, hgih moisture meat batters were investigated. The methylcellulose treatment showed an increase in weight losses between 60 and 0C, while other treatemnts remained similar throughout heating. Xanthan gum and guar gum at 0.2% altered textural parameters as determined by texture profile analysis. Increasing the concentration of xanthan gum decreased batter hardness without affecting batter stability. Sensory evalution indicated that low-fat frankfurters (11-12% fat) were as acceptable as control frankfurters (27% fat).
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