Effect of high pressure treatments combined with various levels of κ‐carrageenan on cold‐set binding in restructured pork

Abstract

Summary This study investigated the effects of high pressure processing and κ‐carrageenan on cold‐set binding in restructured pork meat. High pressure (>200 MPa) combined with carrageenan level higher than 1.5% caused increased breaking force and tensile strength ( P < 0.05). Increasing the pressure level caused a continuous κ‐carrageenan network in the junctions between meat particles, as confirmed by scanning electron microscopy imaging. With regard to the water binding properties, all treatments showed moisture content ranging between 74% and 76%. Increases in pressure levels and holding times tended to improve the water‐holding capacity (WHC) of restructured pork; however, the κ‐carrageenan concentration showed no relation with WHC. Cooking loss decreased significantly ( P < 0.05) with increases in both pressure level and κ‐carrageenan concentration. By increasing pressure levels, both the L * ‐ and a * ‐values increased, but the b * ‐value showed no significant difference ( P > 0.05) among the treatments, with the exception of 100 MPa for 30 min. The addition of κ‐carrageenan had no effect on colour ( P > 0.05). Therefore, the results indicate that pressure above 200 MPa and addition of 1.5% carrageenan has potential use in cold‐set meat restructuring.