Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters.

This study demonstrated that the addition of different forms (dry powder and pre-suspended in water) of κ -carrageenan at an intermediate concentration (0.2%, w/w) significantly improved the textural and gel properties of frankfurters, as well as the rheological behaviour of meat batter (P < 0.05). Moreover, microstructural images revealed that the interaction between meat proteins and κ -carrageenan were closely associated with the distinct dispersed state of each incorporation form of κ -carrageenan in the meat protein gel network. Meanwhile, hydrogen bonding was the major molecular force in frankfurters in the present of κ -carrageenan, which could be altered with the incorporation forms and concentrations of κ -carrageenan. Additionally, incorporation of κ -carrageenan gradually decreased the in vitro digestibility of meat proteins in the frankfurters in a dose-dependent manner (P < 0.05). However, each addition form of κ -carrageenan had no obvious differences of protein digestibility (P > 0.05). The main conclusions of present work provided the vital understanding for the applications of κ -carrageenan in emulsified meat products. [Display omitted] • Addition of two forms of κ -carrageenan enhanced the gel properties of frankfurters. • Each form of κ -carrageenan improved the rheological behaviour of meat batter. • Each form of κ -carrageenan exhibited different interaction modes with meat proteins. • Each form of κ -carrageenan decreased the in vitro digestibility of frankfurters. [ABSTRACT FROM AUTHOR]