Abstract:

This study evaluated the effect of added carrageenan and xanthan on improving the water-binding capacity and
heat-induced gelation properties of PSE rabbit meat treated in advance with transglutaminase (TG). By using the normal
meat as control, the cooking loss, heat-induced gel strength and color parameters of TG-treated PSE meat batters were
evaluated as a function of carrageenan and xanthan concentration, respectively. The results showed that heat-induced gel
strength was not noticeably influenced when 0–0.8% carrageenan was added into TG-treated PSE and RFN rabbit meat.
However, the cooking loss of meat batters declined quickly with increasing carrageenan concentration, and L* and a* values
also decreased significantly. With an increase in xanthan addition, the cooking loss of PSE and RFN meat batters decreased
significantly, but gel strength showed a downward trend, and L* and a* values decreased significantly. In conclusion, the
addition of 0.8% carrageenan or 0.05%–0.10% xanthan in meat batters treated with 0.3% TG can result in a significant
decrease in cooking loss and a better gelation.

Key words: carrageenan, xanthan, PSE rabbit meat, cooking loss, gelation properties