INFLUENCE OF POLYPHOSPHATE AND FAT ADDITION IN MEAT-WATER-XANTHAN GUM SYSTEMS

Abstract

The,effect to addition of polyphosphates to the system meat-water-xanthan gum was stidied. it. It was observed that this system is more stable on cooking that the' system meat-water-polyphosphate. The xanthan-polyphosphate mixture (0.5% each) was better than only xanthan gum (0.5%) or only polyphosphate (0.5%) in the meaat-water-system because the quantity of juice exudated were 0.20 ml; 0.34 ml and 0.30 ml, respectivelly. The offect fat adition was studied as well. The fat was added at concentrations of 6.0, 12,.5, 25.0 and 30.0%, to the mixtures made of meat-water, meat-water-xanthan gum (1,0%), meat-water xanthan gum (0.5%) and meat-water-polyphosphate (0.5%). It was observed that fat addition lowered the sineresis in all mixture studied, with the one formed by meat-water-xanthan gum (0.5%- polyphosphate (0.5%) showing the lowest sineresis.