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| Improvement of Water Holding Capacity of the Beef by Food Thickeners |
| SHI Bingxin;DONG Qingli;LIU Baolin;LI Yuanyuan |
| University of Shanghai for Science and Technology, Shanghai 200093） |
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Abstract Abstract: Water holding capacity (WHC) of meat refers to the water retention capacity of meat when processing in the water to the freeze, frozen, thawed, preserved, minced, chopped mixing, heating and adding water to the meat. WHC of meat directly affects the quality of meat texture and tenderness, capability of slice, springiness and production rate. To improve WHC of meat and meat products, this paper measures the water holding capacity of the beef with addition of food thickeners (xanthan gum, sodium alginate, carrageenan). The optimal protocol was determined by single-factor experiment with orthogonal experiment, which is 0.2% xanthan gum + 0.2%sodium alginate + 0.3% carrageenan.
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2010, Vol. 24 
