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.