FAQs

If the meat product becomes soft and shows severe purge after high-temperature sterilization (e.g., 121°C), what is the cause?

Possible Cause:

• Insufficient heat resistance of hydrocolloids: The primary gelling agent used forms a thermoreversible gel (e.g., gelatin, some gellan gums) or has poor heat stability. The gel network melts or breaks down at high temperatures and fails to recover.

Solutions and Prevention:

• Select heat-irreversible gelling agents: For products requiring high-temperature sterilization, it is essential to use curdlan (excellent heat resistance) or ensure κ-carrageenan in the presence of sufficient K⁺ (forms a heat-irreversible gel) as the main gelling agent.

• Avoid incorrect selection: Do not use gelatin as the primary gelling agent for high-temperature meat products.