staining – 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…]

Detection of amaranth as an additive in meat products using histochemical methods

Authors: Michaela Talandová, Kateřina Kašparová, Matej Pospiech and Bohuslava Tremlová
Keywords: amaranth flour, amaranth seeds, microscopic detection, staining, starch grains

This work deals with the microscopic characterisation of amaranth seed and amaranth flour in model meat products using histochemical methods. Amaranth is used as an additive in meat products. Grit made of crude amaranth seeds had a positive effect on water-holding capacity of stuffing and allowed a reduction to cooking losses in cans. This improved … [Read more…]