EJPAU 2007. Dolatowski Z. , Olszak M. EFFECT OF κ–CARRAGEENAN ON COLOUR STABILITY OF MODEL PRODUCTS WITH DIFFERENT LEVELS OF FAT

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2007
Volume 10
Issue 1

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Dolatowski Z. , Olszak M. 2007. EFFECT OF κ–CARRAGEENAN ON COLOUR STABILITY OF MODEL PRODUCTS WITH DIFFERENT LEVELS OF FAT, EJPAU 10(1), #15.
Available Online: http://www.ejpau.media.pl/volume10/issue1/abs-15.html

EFFECT OF κ–CARRAGEENAN ON COLOUR STABILITY OF MODEL PRODUCTS WITH DIFFERENT LEVELS OF FAT

Zbigniew J. Dolatowski, Magdalena Olszak
Department of Meat Technology and Food Quality, Agricultural University of Lublin, Poland

ABSTRACT

Obtained results pointed out that the addition of κ-carrageenan in meat products do affects the examined parameters of colour during cooling storage. Model products produced from the cured beef and mince pork fat salted. To share samples 0.5% κ-carrageenan was added (test samples). The study was realized after 1, 10 and 20 a days of chilling storage. Oxidation-reduction potential, pH, TBA and colour of products were tested. The pH of the patties measured using a pH meter (CPC-501) with electrode ERH-111. Oxidation-reduction potential was determined using a pH meter (CPC-501) set to the milivolt scale and equipped with a redox electrode ERPt-13. TBA number was calculated as mg MDA/kg samples. The measurement of colour was conducted by using an XRite Colour Premier 8400 reflection spectro-colorimeter. Colour parameters of products were determined in CIE L*a*b* system, using illuminant D65 and 10° observer angle. The supplement of κ-carrageenan didn’t have an influence on acidity of meat products, however differentiated content of fat influenced pH value. No significant effects of κ-carrageenan on redox potential values were observed. Oxidation-reduction potential values of meat samples increased during the storage. The color analysis revealed that products with no к-carrageen addition were characterized by the highest redness; the compound affected the increase of yellow color share and did not influence on product’s brightness.

Key words: meat products, κ–carrageenan, oxidation-reduction potential, TBA, colour.

Zbigniew J. Dolatowski
Department of Meat Technology and Food Quality,
Agricultural University of Lublin, Poland
8 Skromna St, 20-704 Lublin, Poland
phone: (+ 48 81) 462-33-41

Magdalena Olszak
Department of Meat Technology and Food Quality,
Agricultural University of Lublin, Poland
8 Skromna St, 20-704 Lublin, Poland
phone: (+ 48 81) 462-33-40
email: magdalena.olszak@ar.lublin.pl

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