Carbohydrates added to marinade formulations help moisture management, improve yield, increase juiciness, bind protein and can increase tenderness or firmness of processed meats. "A large list of carbohydrates can be injected into processed meats for these purposes," explained Bryan Scherer, vice president research and development, for Penford Food Ingredients, in his Prepared Foods R&D Seminar presentation titled, "Meats & Marinades: Carbohydrates Technologies." "Carrageenan is very good at improving water-holding capacity, even sometimes creating too strong of a gel. Acetylated waxy corn, potato and other starches improve product performance, as well," stated Scherer. "Al-ginates are also effective but require calcium to be present."
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