Effect of Gums on Low‐Fat Meat Batters

Abstract

ABSTRACT The effects of adding Iota‐carrageenan, kappa‐carrageenan, guar gum, locust bean gum, xanthan gum, methylcellulose, and a locust bean gum/kappa carrageenan mixture to low‐fat, high moisture meat batters were investigated. The methylcellulose treatment showed an increase in weight losses between 60° and 70°C, while other treatments remained similar throughout heating. Xanthan gum and guar gum at 0.2% altered textural parameters as determined by texture profile analysis. Increasing the concentration of xanthan gum decreased batter hardness without affecting batter stability. Sensory evaluation indicated that low‐fat frankfurters (11–12% fat) were as acceptable as control frankfurters (27% fat).