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Ceamvis 3383
Specialty
carrageenan
for
cooked and sliced meat, poultry and
seafood.
Ceamvis 3383 improves texture
and yield in a wide variety of products. It also
provides improved water retention, excellent drip-loss
control, better sliceability, freeze-thaw stability, and
improved heat resistance.
Because of its soft, flexible gelling performance,
Ceamvis 3383 assures that the
finished meat product will have a natural texture profile.
Below is one example
of a high quality
poultry product using Ceamvis 3383.
Turkey Breast Roll, 40 – 60 % weight gain,
with Ceamvis 3383.
Ingredients
Weight gain
40% 60%
______________________________________
Turkey or chicken breast meat
71.5 62.5
Water
25.19 33.89
Sodium tri
polyphosphate
0.4 0.5
Sodium
chloride
1.8 1.8
Sodium
nitrite
0.01
0.01
Ceamvis
3383
0.5 0.7
Dextrose
0.6
0.6
Flavor
optional
optional
Total
ingredients
100.0 100.0
Process
-
Increase the surface area of the breast meat by means of
a roller-tenderizer or by pre-chopping it.
-
Prepare a brine solution by dissolving phosphate in
water, add and dissolve the salt and finally blend
Ceamvis 3383, dextrose and flavor and disperse in the
solution.
-
Add meat muscles and brine to a vacuum tumbler, and use
relevant tumbling procedure.
-
Fill the meat under vacuum into suitable casings.
-
Heat treat until the internal temperature reaches 68 -
72 deg C.
-
Cool by direct water spraying and store cold.
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