Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters.

Abstract

The effects of endpoint cooking temperature (40, 50, 60, 70, 80, and 90°C) on emulsion stability, texture, color, and microstructure of meat batters prepared with different fats/oils were studied. Canola oil treatments showed the highest cooking loss whereas hydrogenated palm oil provided the most stable meat batters. Rendered beef fat was less stable than regular beef fat. Increasing endpoint cooking temperatures resulted in a progressive reduction of water holding capacity in all treatments. As temperature was raised, meat batters showed higher hardness and cohesiveness values, but no appreciable changes in cohesiveness above 60°C. Canola and hydrogenated palm oil treatments showed the highest hardness and chewiness values. Lightness (L(*) ) values of all meat batters increased significantly with increasing temperature from 40 to 60 or 70°C; no major changes observed above 70°C. Light microscopy revealed no substantial changes in the microstructure of all the stable meat batters cooked to between 50 and 70°C. Heating to 90°C changed the microstructure in all meat batters except the hydrogenated palm oil treatments, which still showed nonround fat particles and a less aggregated protein matrix.