Resumo

MOLINA COTE, Fabio Alexander; RESTREPO MOLINA, Diego Alonso  e  LOPEZ VARGAS, Jairo Humberto. PRELIMINARY STUDY ON THE INFLUENCE OF KAPPA, KAPPA I.II CARRAGEENAN AND TARA GUM IN THE VISCOSITY AND THIXOTROPY OF INJECTION BRINES FOR COOKED CHOPPED HAMS OF PORK. Rev. Fac. Nac. Agron. Medellín [online]. 2010, vol.63, n.2, pp.5707-5715. ISSN 0304-2847.

The aim of this study was to determine the thixotropy's effect of a massage brine in cooked chopped pork hams with addition of kappa, kappa I.II carrageenan, tara gum and their mixtures, when were used at 1% injection level of brine to meat. Six mixtures were evaluated. A protocol for thixotropy measurement adjusted to the conditions of brines used taking in account salinity, pH, temperature and shear stress. Data obtained from thixotropy index (maximum) were analyzed with quadratic model derived from blends array. Results showed thixotropic measurement to brines presented a very small area, showing structural changes, but with very fast recovery. It was observed thixotropic behavior in kappa, kappa I.II, tara gum and their mixtures evaluated. Brines containing kappa, kappa I.II and kappa-kappa I.II showed lower viscosity values than blends with tara gum which produced more viscosity in cold conditions than kappas. In the quadratic arrangement of mixtures, it was observed in terms of maximum thixotropic index the more optimal region was for mixture containing kappa I.II-tara gum (79% and 21%, correspondly) with a significant level of 0.05.

Palavras-chave : Thixotropy; cooked ham; rheology.

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