6.7 Applications
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6.7.3 Meat and Poultry
Precooked meat and poultry are desirable as they minimize preparation time and in
some cases provide added flavor in cases such as smoked thin sliced ham or smoked
chicken. However, the cooking process often results in loss of some of the food mass
and protein as some of it is lost in the heated water. This otherwise lost protein can be
retained in the product using carrageenans. Due to their ability to bind and interact
with water molecules, carrageenans are used by the food processing industries to
control texture and retain structure of precooked meat and poultry products. The
challenge here is that once dissolved in water, carrageenan tends to increase the
viscosity of water which makes it difficult for the carrageenan to penetrate the meat
and then interact with the free water and protein within it in order to have the desired
effect. To overcome this challenge, the carrageenan is introduced in the water after
the brine has been dissolved in it. The high salt content prevents the carrageenan
from dissolving before cooking such that the carrageenan only begins to dissolve as
the meat cooks hence allowing for better penetration. In the process, the carrageenan
also acts to improve the texture of the meat or poultry product.
Carrageenans are also used to improve the otherwise dry texture of meat with
reduced fat. The fat in meat contributes a juicy and tender mouthfeel, and it also
contributes to flavor. When the fat is reduced, the meat tends to lose this appeal.
Carrageenans have been used in some cases to recover this texture and flavor in
low-fat meat (McHugh 2003).
6.7.4 Toothpastes
The key components of toothpastes are mild abrasives such as chalk, flavor, detergent
and water. These ingredients are then held together by a thickening agent which
ensures the product does not separate in storage, easily flows out of the toothpaste
tube and also can be easily laid on the toothbrush during usage. Iota carrageenan at
about 1% concentration is commonly used for this application.
6.7.5 Pet Food
Since animals have a more tolerant digestive system than humans, the requirement for
pet food-grade carrageenan is less than that for humans. Pets also have less demand
for food appearance than humans do so the slightly less clear seaweed powder which
is a more crude form of carrageenan can be successfully used in pet food. In pet
food, they are used as thickening agent for the meat gravy or as gelling agent for the
flavored jelly. They also help bind the meat pieces and provide texture since much
of the meat used in pet food is scraps from human meat cutting and processing.
137
6.7.3 Meat and Poultry
Precooked meat and poultry are desirable as they minimize preparation time and in
some cases provide added flavor in cases such as smoked thin sliced ham or smoked
chicken. However, the cooking process often results in loss of some of the food mass
and protein as some of it is lost in the heated water. This otherwise lost protein can be
retained in the product using carrageenans. Due to their ability to bind and interact
with water molecules, carrageenans are used by the food processing industries to
control texture and retain structure of precooked meat and poultry products. The
challenge here is that once dissolved in water, carrageenan tends to increase the
viscosity of water which makes it difficult for the carrageenan to penetrate the meat
and then interact with the free water and protein within it in order to have the desired
effect. To overcome this challenge, the carrageenan is introduced in the water after
the brine has been dissolved in it. The high salt content prevents the carrageenan
from dissolving before cooking such that the carrageenan only begins to dissolve as
the meat cooks hence allowing for better penetration. In the process, the carrageenan
also acts to improve the texture of the meat or poultry product.
Carrageenans are also used to improve the otherwise dry texture of meat with
reduced fat. The fat in meat contributes a juicy and tender mouthfeel, and it also
contributes to flavor. When the fat is reduced, the meat tends to lose this appeal.
Carrageenans have been used in some cases to recover this texture and flavor in
low-fat meat (McHugh 2003).
6.7.4 Toothpastes
The key components of toothpastes are mild abrasives such as chalk, flavor, detergent
and water. These ingredients are then held together by a thickening agent which
ensures the product does not separate in storage, easily flows out of the toothpaste
tube and also can be easily laid on the toothbrush during usage. Iota carrageenan at
about 1% concentration is commonly used for this application.
6.7.5 Pet Food
Since animals have a more tolerant digestive system than humans, the requirement for
pet food-grade carrageenan is less than that for humans. Pets also have less demand
for food appearance than humans do so the slightly less clear seaweed powder which
is a more crude form of carrageenan can be successfully used in pet food. In pet
food, they are used as thickening agent for the meat gravy or as gelling agent for the
flavored jelly. They also help bind the meat pieces and provide texture since much
of the meat used in pet food is scraps from human meat cutting and processing.