EFFECT OF COMPOSITION AND PROCESSING TIME ON OPTICAL AND TECHNOLOGICAL PROPERTIES OF PORK MEAT EMULSION
Abstract
The principal challenge in the manufacture of meat emulsion products such as frankfurters and bologna is to produce stable meat products that can withstand the subsequent cooking process without fat and water separation. An emulsion breakdown is only evident during the heating process, but at this point it is too late to introduce corrective actions. Starch, fat, and non-meat proteins are very frequently used to improve emulsion stability and processing yield after cooking. In this study, two pork meat-fat ratio products with different percentages of starch were chopped for a period of 16 min. Samples were taken at 2 min intervals for CIELAB coordinates, gel strength and cooking measurements. The results suggest that low fat meat emulsion products made with starch had a significant decrease in cooking loss, better processing yield after cooking and higher final product stability. The increase of L* values at the beginning of process was accompanied with an increase of gel firmness (P‹0.01) and reduced cooking loss (P‹0.001). High fat meat emulsion products made without starch showed a significant increase (P‹0.01) of cooking loss after 10 min of chopping accompanied by low L* value and a higher tendency for emulsion breakdown. These results suggest that further test should be conducted to determine if the optical parameter L* contains sufficient information to predict cooking loss during emulsify process and to evaluate the independent effects of starch and meat-fat on final product stability.Downloads
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