Addition Of Wheat Flour Research Articles

Comminuted Meat Products: Functional and Microstructural Effects of Fillers and Meat Ingredients

The functional and microstructural effects resulting from the addition of wheat flour, modified corn starch, skim milk powder, soy concentrate and wheat gluten at levels of 6.8% solids were examined and compared with an all-meat control product. All fillers improved stability and textural firmness. Examination of the microstructures by light, scanning electron (SEM) and transmission electron (TEM) microscopy indicate that the comminuted meat products were mechanical mixtures in which the microstructural features of individual starch and protein components were revealed. There was evidence of interaction between soluble meat and vegetable proteins and the restriction of starch gelatinization due to limited moisture availability. The fillers appeared to increase the frequency of fat agglomeration while improving stability. This is further evidence that water absorption and gelation phenomena play a greater role than emulsion formation in determining the stability of a comminuted meat system.