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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 (