Carrageenan - Meat Applications ASG [PDF]

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CARRAGEENAN MEAT APPLICATIONS

Ana Sofia Gomes de Pina

GENERAL PRESENTATION

RAW MATERIALS

CARRAGEENAN

RAW MATERIALS CARRAGEENAN

Non Cultivated Cold Water Seaweed Lambd a

Kappa 2

Gigartina Stellata

Kappa 2

Chondrus Crispus

Gigartina Skotsbergii

Cultivated Warm Water Seaweed Kappa

Euchema Cottonii

Iota

Euchema Spinosum

RAW MATERIALS CARRAGEENAN

Natural growing environment

Farming in the Philippines , Indonesia Kappa and Iota carrageenan:

-

Harvesting by farming Hot waters South East Asia …

Kappa 2, Lambda

-

Manual harvest Cold waters Chile, Spain…

RAW MATERIALS CARRAGEENAN

Manufacturing Process Refined

DRY SEAWEED CLEANING

SemiRefined

ALKALINE TREATMENT FILTRATION PRECIPITATION in Alcohol

WASHING

PRESSING DRYING GRINDING & MIXING

SIEVING & PACKING KAPPA

KAPPA 2

KAPPA 3

IOTA

LAMBDA

RAW MATERIALS CARRAGEENAN

General Properties Thermo-reversible Texturizing

Thickening Gelling Emulsifier Particle Suspension Water Retention Agent Milk Reactivity

TAILOR MADE SOLUTIONS

CARRAGEENAN SYNERGY WITH OTHER HYDROCOLLOIDS

E number

Descriptions

M/G UNITS (Mannose Galactose)

LOCUST BEAN GUM

E - 410

Seeds of the Carob tree. Galactose - Mannose Units

4/1

KONJAC

E- 425 (i)

Roots of the konjac plant. Glucose - Mannose Units

GUAR

E- 412

Seeds of the Cyamopsis tetragonolobus plant. Galactose - Mannose Units

XANTHAN

E - 415

Bacterial coat of Xanthomonas campestris. Glucose - Mannose Units

TARA

E - 417

Seeds of the Tara tree. Galactose - Mannose Units

3/1

CASSIA

E - 427

Seeds of Cassia Tora tree. Galactose - Mannose Units

5/1

HYDROCOLLOID

CMC

E - 466

Cellulose from Wood. Glucopiranose Units

Low er content of sulfates groups in the carrageenan

2/1

Sulfatation Degree (-SO4): Kappa

25 %

Iota

35 %

Lambda Higher synergy

45 %

FOOD SEGMENTS A complete range of stabilisers for each meat application

Cooked injected products

CEAMGEL

Pork ham

Pork loin

Roast beef

Pork bacon

Injected cooked poultry

Cooked reformed products & emulsions

Restructured mixed cooked products

Reformed poultry parts

Cold cuts

Hot dogs

Fresh products

Fresh chicken parts

Semi-cooked meats

Marinades

BENEFITS OF CARRAGEENAN IN MEATS

Increased weight gain (yield)

Improved consistency

Improved texture (firmness, spreadability)

Good cohesiveness

Decrease purge

Decrease slicing loss

Improved production economy

PROCESS

Tumbling

Injection

Mixing

Bowl chopper (emulsifying)

COOKED PRODUCTS Injections

Cooked products 1. Injections

COOKED PRODUCTS Whole Muscle Hams

Definition

Typically low-extended products with the structure of natural meat and good look preservation.

Characteristics

•Natural appearance: definition of muscles. •Good and even colour. •Soft flavours.

Texture

•Preservation of muscle structure (meat bite) •More/ less plastic texture (as desired) •Good control of syneresis.

Other needs

•Good slicing yields •High WBC in higher extension levels (