Characteristics Of Complex Gums And Their Application In Meat Products Cooked At Low Temperatures

Several complex gums commonly used in meat industry were selected. Their physicochemical attributes, selection of the optimal water-holding capacity, the application to smocked ham, and their practical effects on meat products cooked at low temperatures were studied. The results indicated:There were similarities and differences between the properties of different complex gums. Although the appearance of the complex gums looked similar, the properties of their colloid and their glue solution and jelly strength were significantly different. Under the same water to gum ratio and temperature, the jelly strengths of the complex gums changed regularly, as well as pH values, viscosity and stability of their glue solution.A method was set up to select the optimal water-holding capacity of the complex gums applied to the ground meat products , and the optimal water-holding capacity of each complex gum was selected according to the sensory values of finished products and their water losses. The result revealed that there were differences between the optimal water-holding capacities of each complex gum applied to the ground meat products, but they were basically about 20 times.Compared to the control group, seven complex gums with their optimal water-holding capacities in the ground meat products improved the qualities and the yields of the ground meat products in general, but different complex gum had a different capacity of improving the quality and yield of the ground meat productsSeven complex gums applied to the smoked ham, according to their selected optimal water-holding capacity. The results indicated that the property of the complex gums affected the properties of the brines, as well as the physicochemical properties and microbiological characteristics of the finished products and the samples during storage; seven complex gums all had ability to increase the yield of the smoked ham; except the complex gum C, the others had capability of enhancing the quality of the products in the whole, but different complex gum had a different capability of improving the quality and yield of the product; the main effects of the complex gums on the meat products were embodied on improving the textures of the products significantly.Complex gum E had a good application to both the ground meat products and the hams cooked at low temperatures, so it will have a potential market in meat industry.