additives – MASO-INTERNATIONAL

Carrageenans in the meat industry: detection using microscopic methods

Authors: Martina Bednářová, Matej Pospiech, Josef Jandásek and Bohuslava Tremlová
Keywords: SEM, additives, cooked hams, electron microscope, staining, structure

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 … [Read more…]

Native and modified starches in meat products – detection of raw materials using microscopy methods

Authors: Martina Eliášová, Matej Pospiech, Bohuslava Tremlová, Kristýna Kubíčková and Josef Jandásek
Keywords: LM, SEM, additives, gelatinisation, modification

Starches are an important natural constituent of many food commodities that significantly influence or determine their texture and functional properties. We find various types of starches in meat products, in this country primarily potato, maize and wheat starch and various forms of modifications of them. In this study, we examined the analysis of native and … [Read more…]