Effect of texturizing agents on quality of Moo yor in a model system.
Hydrocolloids are texturizing agents which are used in food industry. They are widely utilized due to their excellent physical functional properties, such as thickening, gelling and stabilizing abilities. Hydrocolloids with their unique characteristics are of great interest for processed meat due to their ability to bind water and form gel. In this study, quality characteristics of Moo yor with different texturizing agents were examined. Texturizing agents such as tapioca starch (TPS) modified starch (MTS) carrageenan (KCG) carrageenan (ICG) sodium alginate (ALG) and carboxymethyl cellulose (CMC) at 1% level were added. ALG favorably affected rheological properties of Moo yor batter. It also decreased cooking loss and expressible moisture content. ICG and ALG can improve product texture. They increased hardness, chewiness, springiness, gumminess and cohesiveness. Scanning electron microscopic study indicated that Moo yor with ALG had a lot of filamentous deposition and the cavities were smaller. Moreover, Moo yor with ICG showed small strands of hydrocolloid gel outer protein gel matrix. ICG and ALG should be suitable texturizing agents for improving Moo yor texture.