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《Academic Periodical of Farm Products Processing》 2006-10
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Effect of Carrageenan and Xanthan gum on the Properties of Beef's Muscles

Fang Hongmei,Li Nan,Zhang Huimin,Chen Conggui(School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China)  
Water-solubility polysaccharides,separated from microorganism,play an important role in improving some properties of meat products in the meat industry.The effect of the polysaccharide on the functional properties of meat products has been the subject of numerous studies.The effects of carrageenan and xanthan gum on colour?water-binding?tenderness and pH values of beef's muscles was investigated in this paper.Results showed that xanthan gum could improve the texture of the beef muscle,tenderize the muscle and increase the pH of it.Water holding capacity(WHC),cooking loss(CL)and tenderness of the beef muscles soaked up xanthan gum solution were preferable to that up carrageenan.However,the both polysaccharides had an adverse effectiveness on colour of the muscle.
【Fund】: 2006安徽省科技攻关计划(06013110B)
【CateGory Index】: TS251.52
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