Carrageenans are used in the meat industry primarily as stabilisers and binders and belong to the group of additives with the code E407. Three types of food carrageenans (κ-kappa, λ-lambda and ι-iota) were analysed using light and electron microscopy in this study. The individual types of carrageenans were analysed in the form of a loose powder. Samples for analysis under a light microscope were stained with Lugol-Calleja, Toluidine Blue and PAS-Calleja. PAS-Calleja was adjudged to be the most suitable staining for detection of κ-, λ- and ι-carrageenan on the basis of the intensity of colour and the size of the stained area in individual fragments of carrageenans. Images obtained by a scanning electron microscope indicate the morphological differences in structure between ι-carrageenans and κ- and λ-carrageenans. Cooked hams with 1% added κ-, λ- and ι- carrageenan were also examined under a light microscope. Differences in the localisation or spatial arrangement of individual types of carrageenan were found in this study.
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Carrageenans in the meat industry: detection using microscopic methods
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Carrageenans in the meat industry: detection using microscopic methods
Filename: 11_14.pdf | Size: 1.3 MB | Downloads: 3034