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| Shand, P.J., J.N. Sofos, and G.R. Schmidt. 1994. Differential scanning calorimetry of beef/kappa-carrageenan mixtures. Journal Food Science 59: 711-715. | to Top |
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 53C) shifted to 54-59C 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 80C). 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 69-76C, 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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