DESCRIZIONE
A method for preparing seaweed extract from Eucheuma seaweed wherein the finished product did not undergo alkali modification. The seaweed extract produced in this method was tested as a binder in 50% extended restructured ham. The results demonstrate the binding capability of the seaweed extract in meat systems. A method to monitor the quality of the finished seaweed extract in terms of protein reactivity. The measurement of the extract's functionality can be done using a benchtop modelling system similar to the production of processed meat whereby the method generates what is called meat gels. [Image Omitted]