Raw and cooked meat emulsion stability as affected by starches determined by principal component analysis

Abstract

This work aimed to study the relationship between meat emulsion in both raw and cooked states employing two different types of starch, potato, and wheat, in meat batters formulated with different fat percent. Emulsion stability as related to water retention capacity, thermal denaturation temperature, and enthalpy plus thermal diffusivity were determined in the raw and cooked state. There was an inherent difference in potato starch functionality, with higher emulsion stability and yield, but the Pearson correlation analysis and PCA demonstrated that water holding capacity and the denaturation enthalpy resulted in higher cook yield as a consequence of lower expressible moisture. This results in establishing the importance to maintain meat extensors as starches functionality before and during mixing and thermal processing to obtain better yield and less water release in fat-reduced meat products, both important quality parameters, related to sensory (juiciness) and texture (hardness) properties of comminuted meat products.