Interactions of κ‐carrageenan Plus Other Hydrocolloids in Fish Myosystem Gels

ABSTRACT: Mixtures of κ‐carrageenan plus other hydrocolloids (locust bean, guar, xanthan, iota‐carrageenan, sodium carboxymethylcellulose, and sodium alginate) were examined for their effects on the mechanical and water holding properties of heat‐induced gels made from washed blue whiting mince. Gel structure and thermal behavior were also studied. No synergistic effect was detectable through functional properties except for the mixture of κ‐carrageenan with locust bean gum. Light microscopy revealed that κ‐carrageenan and xanthan mixed locally with locust bean at its rich domains. κ‐carrageenan and xanthan presented interactions with the protein matrix, which were more discernible in the first case. Differential scanning calorimetry (DSC) revealed faint interactions for the mixtures of κ‐carrageenan with locust bean and with xanthan, and weakly synergistic gelling effects between the last two hydrocolloids. The blend of κ‐carrageenan with sodium alginate exhibited thermally strong synergistic interactions but no particular effects were induced on corresponding functional properties.