Resumo

TAPASCO Z, YOMAIRA; RESTREPO M, DIEGO ALONSO  e  SUAREZ M, HÉCTOR. EFFECT OF HYDROCOLLOIDS ON RHEOLOGICAL BRINE MARINATED MEAT. Rev.Bio.Agro [online]. 2011, vol.9, n.2, pp.23-31. ISSN 1692-3561.

In some countries the practice of marinated meat has been turned into routine practice, however losses from cooking are considerable. The objective of this research was to assess the performance of three hydrocolloid thixotropic thickening agent in the brine used for marinating meat. Hydrocolloids used were: xanthan gum, guar gum and carrageenan I, was initially proposed a mix design to choose the best one. He was then evaluated the effect on the thixotropy presented the optimal mixture of hydrocolloids contained in a standard brine marinated red meat. The optimal mix of hydrocolloids found was of 87% and 13% xanthan gum and carrageenan used in the brine at three concentrations 0,5%, 1.0% and 1,5%. This brine was used to marinate meat samples bovine semitendinosus muscle. Treatment samples were chilled in cava for 3 days. Weight losses were determined before and after cooking at 80°C internal temperature and made the texture profile analysis. The results indicated that the best concentration of hydrocolloids for the treatments was 1,5%. Was established only significant difference (p<0,05) for moisture loss and attributes gomosidad and chewiness.

Palavras-chave : Thickeners; xanthan gum; carrageenan; guargum.

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