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Carrageenan is a hydrocolloid extracted from red algae seaweeds such as Eucheuma, Gelidium, Carrageenan, etc. It is usually used as a thickener, gelling agent, suspending agent, emulsifier and stabilizer in the food industry.
Introduction to the application of carrageenan in the food industry:
Carrageenan is currently the most commonly used edible glue in meat products. It can retain 10-20 times the water of its own weight. There are seven types. The most commonly used domestically is κ-carrageenan. Carrageenan has good solubility, and it is the only protein-reactive gum among natural gums.
Because carrageenan can combine with protein to form a huge network structure, it can maintain a large amount of water in meat products, reduce the loss of meat juice, and form good elasticity and toughness. Carrageenan also has a good emulsifying effect, stabilizing fat, thereby increasing the yield of products. In addition, carrageenan can prevent the loss of salt-soluble protein and actin, and inhibit the dissolution of umami components.
carrageenan is widely used in the production of minced meat and ham products, which can improve the water retention and structure of the product, and make the product structure fine, elastic, good slice, moderately crisp, tender and refreshing. Its addition amount in meat products is generally 0.2% to 1.5%. Experiments and studies have found that when the quality of carrageenan is poor or the amount of carrageenan added is too large, it will often cause water and glue out of the meat, which will affect the quality of the product.