Cooked Meat Batters Research Articles

Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder

The present investigation deals with the textural properties, colloidal interactions, and morphology of emulsified meat systems in the presence of flaxseed flour (FF) and tomato powder (TP). The results displayed that the emulsifying capacity and texture of raw and cooked meat batters were significantly affected following the addition of TP and FF. The cooked emulsified sausages containing 3% of FF and 3% (w/w) of TP showed the highest values for hardness and cohesiveness, as compared to the control and 6% (w/w) of FF samples. The outcomes of mechanical shearing forces and SEM showed the formation of a gel-type matrix around the unabsorbed protein in TP-FF batters. These patterns were then confirmed by the higher values of GN° (van Gurp Palmen) associated with an increase in the elasticity and the molecular entanglement. In contrast, large fat globules, low entanglement, and protein cross-linking were observed in meat batters with 6% FF.

Technological Properties of Beef Emulsions Prepared with a Novel Processed Potato Ingredient (O’Brien’s Best)

ObjectivesThe processed potato ingredient tested in this study was a commercially available ingredient (O’Brien’s Best; Botaniline Foods, LLC) that consists of skinned, sliced potatoes that were cooked to an exact time/temperature to enhance physiochemical properties. The objective of the study was to assess the technological properties of beef emulsion modeling systems prepared with the novel processed potato ingredient (O’Brien’s Best).Materials and MethodsThe meat used in this study was lean ground beef from one master batch of beef that was targeted to 90% lean and 10% fat. The meat batter formulations contained 20% water, 6.15% spice/seasoning, 0.18% Prague powder, and 0.0035% sodium erythorbate, and varying quantities of sodium tri-polyphosphate, salt (NaCl), and binders (processed potato, tapioca starch, or all-purpose binder). In total, eight treatments were formulated and manufactured on three separate, independent occasions (N = 24 experimental units; n = 3 replications). Three treatments were formulated with the novel processed potato ingredient (formulated without phosphate, 0.635% NaCl, and either 5, 10, or 15% the processed potato ingredient). Three treatments were formulated with commercially sourced tapioca starch (formulated without phosphate, 0.635% NaCl, and either 5, 10, or 15% commercial tapioca starch, which was tested to be 78% starch purity). Two treatments were formulated with a commercial formulation [formulated with 0.30% sodium tri-polyphosphate, 10% all-purpose binder (a multi-ingredient proprietary blend binder from Herman Laue Spice Company Inc.; Uxbridge, Ontario), and 1.905% NaCl, or 1.270% NaCl]. Parameters tested were cooking loss, proximate composition of cooked meat batters, texture profile analysis of cooked meat batters, and instrumental color of uncooked and cooked meat batters. Data were analyzed with the GLIMMIX procedure of SAS v9.4 with a fixed effect of treatment and a random effect of replication. Least square means were separated using the PDIFF option with a Tukey-Kramer adjustment. Differences were considered statistically different at P < 0.05.ResultsCooking loss was not different (P = 0.44) among treatments and ranged from 0.64% to 0.77%, indicating acceptable stability for all emulsion formulations in the study. Proximate composition revealed significant differences (P < 0.05) in moisture, protein, ash, and other components (carbohydrates), while lipid content was unaffected. Texture profile analysis revealed that textural properties were generally unaffected (P > 0.05) by treatment, with the exception of less gumminess (P < 0.05) and less chewiness (P < 0.05) in processed potato formulated emulsions compared with the tapioca starch and commercially formulated emulsions. Instrumental color of uncooked emulsions was affected to a greater degree than instrumental color of cooked emulsions. Yet, when tapioca starch was included at high levels (> 10%) in cooked emulsions lightness (L*) and yellowness (b*) were greater (P < 0.05) compared with emulsions formulated with the processed potato ingredient and with the commercial formulations.ConclusionIn summary, the technological properties (cooking loss, texture profile analysis, and instrumental color) of beef emulsion systems were largely unaffected by the processed potato ingredient (despite removal of phosphates and less NaCl) and performed similar to the commercial formulations.

Water distribution of raw and heat‐induced gelation of minced pork paste prepared by soy protein isolates and carrageenan: Ingredients modify the gelation of minced pork

Effects of soy protein isolates (SPI) and carrageenan (CAR) on water distribution of raw and heat-induced gelation of minced pork prepared by combined soy protein isolates and carrageenan mixture were investigated using low-field nuclear magnetic resonance. Four treatments included control, 5.7% SPI, 0.7% CAR, combined 5.7% SPI, and 0.7% CAR. Distributed exponential analysis of the T2 relaxation revealed that three water components corresponding to the three water molecule states existed during the heat-induced gelation. Results showed that the proton relaxation time T21 and T22 of the combined group was significantly lower than those in others. Compared with control, the combination group resulted in increased T22/T21 ratio of peak area in cooked meat batters than that in raw. Accordingly, the water and fat loss rate of pastes with additives were significantly lower than the control. The results indicated that the combination of additives significantly affected the water distribution of heat-induced gelation of minced pork. Practical applications The current study investigated the effects of water mobility and distribution of raw and heat-induced gelation of minced pork paste prepared by combined soy protein isolate and carrageenan using low-field nuclear magnetic resonance. The results indicated that the combination of soybean protein and polysaccharide can affect the distribution of water in meat paste and improve the oil and water retention performance of meat paste products.

Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers

Oleogel from soybean oil and pumpkin seed paste were proposed as full replacements for pork backfat to decrease the saturated fat contents and improve the PUFA/SFA ratio in meat batters. Textural compression, along with shear and penetration tests provided similar information related to meat batter structure according to the type of fat, showing that a tougher but brittle texture was produced. Meat batters with fat replacers were darker and less red, but more yellow due to the incorporation of vegetable oil. Both hue angle (H) and saturation index (S) values increased due to changes in color components, in addition to a higher total color difference compared to the control sample. Soybean oil oleogel increased the PUFA content considerably, maintaining a total fat content close to the control sample. Pumpkin seed paste increased PUFA but also reduced to caloric content due lower fat content. Consumers preferred pumpkin seed paste samples regardless of the color difference and lower fat content. Fat replacers employed to replace pork backfat substantially modified the fatty acid profile and decreased lipid oxidation with no detrimental effects on texture or acceptance.

Efecto de bacterias lácticas termotolerantes probióticas sobre las características fisicoquímicas, microbiológicas y sensoriales en batidos cárnicos cocidos

Efecto de bacterias lácticas termotolerantes probióticas sobre las características fisicoquímicas, microbiológicas y sensoriales en batidos cárnicos cocidos

Combined use of variable pressure scanning electron microscopy and confocal laser scanning microscopy best reveal microstructure of comminuted meat gels

Observing the distribution of protein and fat phases in comminuted meat products can be helpful to understanding the mechanisms of texture development and fat/water binding. In this study variable pressure scanning electron microscopy (VP-SEM) was compared to conventional scanning electron microscopy (SEM), and contrasted with confocal laser scanning microcopy (CLSM), as tools to characterize gel morphology of cooked meat batters or non-fat pastes. Gel morphology was varied by inclusion of whey protein isolate (WPI) that gels only at high temperature, in partial substitution of myofibrillar protein (MFP). CLSM (magnification:10–1000×) revealed that, when no WPI was added, a homogeneous gel structure was produced enmeshing small, well-distributed fat particles. Substituting 30 g/100 g MFP by WPI produced a coarse gel structure with clear microphase separation of fat. VP-SEM (magnification:1000–2000×) enabled visualization of small pore structure of gel matrix whereas SEM obscured details of this, as well as of the relationship between fat globules and gel matrix that were visible by VP-SEM. Since meat gels properties can be affected by multiple morphological features, visible only at different levels of magnification, the relationships between microstructure and important properties of meat gels can be most advantageously observed when both VP-SEM and CLSM are used in tandem.

Sustitución de grasa animal por una manteca de semilla de calabaza en batidos cárnicos

50 % of animal fat (pork lard) was replaced with pumpkin seed butter mixed with inulin, starch or without any of these ingredients, in order to establish the effect on physicochemical properties, instrumental color and meat batter textures. Moisture, yield, expressible moisture, cooking stability of the different treatments, as well as fat total and fat released were established. Instrumental color was established in Lab coordinates. Textural differences were observed performing a textural profile analysis. Cooked meat batters yield was improve by a partial replacement of animal fat with pumpkin seed butter, but water could not be physically or chemically retained in the meat systems. Pumpkin seed butter with starch released more fat after re-heating the product despite its low fat content. Pumpkin seed butter changed meat batters color, becoming darker and yellow. The texture of the pumpkin seed butter with inulin or starch were less hard and cohesive compared with pork lard samples. In order to improve yield and moisture, it is suggested to replace animal fat with pumpkin seed butter mixed with inulin, producing less hard and cohesive samples. Pumpkin seed butter is a functional ingredient that improves nutritional properties of this kind of foodstuffs.

Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters

The effects of fat level (20.0, 12.5 and 5.0%), Inulin (gel-IG, and powder-IP) and β-Glucan (βG) on emulsion stability, color, textural characteristics and microstructure of cooked meat batters were investigated. Reducing fat to 5.0% increased cooking loss and decreased emulsion stability, lightness, hardness and fracturability of cooked emulsions. Inulin, βG, and their mixtures were used as fat replacers in low fat formulations. Adding IP provided better emulsion stability compared to IG, which had no significant effect on stability. IP also produced harder (27–34N) low fat products with a high fracturability (26–29N). On the contrary, emulsions containing IG resulted in creamy and softer characteristics. The results were supported by light micrographs, which indicated that appropriate addition of IG and βG mixtures (3%-IG & 0.3%-βG, 6%-IG & 0.6%-βG) could compensate for some of the changes brought about by fat reduction, and maintained several of the textural characteristics of the product as well as reducing cook loss.

Effect of Glycosylated Nitrosohemoglobin on Quality of Cooked Meat Batters during Chill Storage

Sodium nitrite is a key traditional meat-curing agent in meat industry. However, because of its carcinogenicity, the studies about nitrite substitutes have been focused on for many years. In this study, Glycosylated Nitrosohemoglobin (G-NO-Hb) solution synthesized by porcine blood, nitrite and sugar through maillard reaction was applied in cooked meat batters to replace for nitrite. Color difference, Thiobarbituric Acid-Reactive Substances (TBARS) and total Aerobic Plate Count (APC) were determined in order to evaluate the quality of meat batters. UV-Vis spectra analysis showed that the produced pigment through maillard reaction was G-NO-Hb. The a*-values of batters treated with G-NO-Hb showed a significant increase (p<0.05) compared to control sample and had no significant difference compared to that of nitrite treated samples (p>0.05), which indicated that the addition of G-NO-Hb contributed to the formation of red pigment in cooked meat batters. Also, both TBARS values and APC of meat batters treated with G-NO-Hb, especially those added with G-NO-Hb solution (6 g nitrite/kg reaction system) were significantly lower than the control samples (p<0.05). It revealed that G-NO-Hb was a potential nitrite substitute for coloring, antioxidation and antisepticise during meat curing.

Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties

Four thermotolerant lactic acid bacteria (LAB) were spray dry encapsulated with Acacia gum and inoculated in cooked meat batters. Physicochemical properties (total moisture content, expressible moisture, and cooking stability), pH and acidity, CIE-Lab color, and texture profile analysis were performed at 1 and 8 days of storage at 4 °C. LAB and Enterobacteria counts were determined at 1, 4, and 8 days of storage. Control treatment was inoculated with the same unencapsulated strains as free cells. Total moisture, water activity, and fat release significantly (p 0.05) difference in pH and acidity were detected between encapsulated LAB and free cells inoculation. Inoculation of spray dry bacteria significantly (p 0.05) change due to inoculation type, but cohesiveness decreased in encapsulated samples. Inoculation of spray-dried LAB enhanced initial LAB count with a concomitant Enterobacteria reduction. These results suggest that the spray drying encapsulation is an effective way to protect thermotolerant lactic bacteria. These capsules can be inoculated in cooked emulsified meat products in order to ensure their survival before, during, and after processing. Thermotolerant LAB could be employed as bioprotective cultures to improve microbial safety in cooked meat products since the Enterobacteria counts were diminished during storage, enhancing the nutritional values with no major detrimental effect on textural or physicochemical properties of these kinds of foodstuffs.

Effects of milk powder and its components on texture, yield, and color of a lean poultry meat model system

The effects of whole milk powder, 2 skim milk powders, caseinate, and 2 modified whey proteins (2% protein level in the final product) were evaluated in lean chicken meat batters and compared with controls with and without added lactose. All dairy proteins significantly (P<0.05) reduced cook losses when compared against the controls, with the 2 skim milk powders and modified whey-I showing the best results. Hardness and fracturability were also higher for all test batters compared with controls. Skim milk-II showed the highest fracturability value (21.9 vs. 7.1 N for the control) and was also found to be the most cost-effective ingredient for improving moisture binding and texture; skim milk-I and modified whey-I followed behind. Springiness and fracture distance were higher for all of the dairy proteins, except caseinate, indicating a positive contribution to the lean meat system's elasticity. In terms of color, adding the skim milk powders, modified whey-II, and whole milk powder resulted in lighter cooked meat batters as evidenced by the higher L* values and higher spectra curves.

Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters

Beef meat batters formulated with increasing protein level (10–15%) and containing 25% beef fat were compared to batters prepared with 25% canola oil. Emulsion stability of the canola oil treatments was higher (less separation during cooking) at the 10–13% protein level compared to the beef fat treatments. However, above 13% protein this was reversed and the canola oil treatments showed high fat and liquid separation, which did not occur at all in the beef fat treatments. This indicates differences in stabilization of fat versus oil in such meat emulsions. Hardness of the cooked meat batters showed significantly ( P < 0.05) higher values when the protein level was raised, and was higher in canola oil than in beef fat meat emulsions at similar protein levels. Products’ chewiness were higher in the canola oil treatments compared to the beef fat emulsions. Lightness decreased and redness increased in canola oil batters as the protein level was raised. The micrographs revealed the formation of larger fat globules in the beef fat emulsions compared to the canola oil meat emulsions. The canola oil treatment with 14% protein started to show fat globule coalescence, which could be related to the reduced emulsion stability.

Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems

The emulsion capacity and stability of a new emulsifier containing sodium stearoyl lactylate plus iota carrageenan (SSL/iC) in comparison to caseinate and soy isolate was analysed. The emulsion capacity and stability of SSL/iC in oil/water (O/W) model system emulsions was higher than shown by caseinate and soy isolate. However, the O/W emulsion stability was negatively affected by sodium chloride addition, but positively affected by an increase in temperature. Meat batters were made with caseinate, soy isolate, and SSL/iC at the minimum concentration that showed a good performance (>75% stability) in the O/W emulsions. The emulsifier SSL/iC produced high cook yields and good stability when used in meat batters. However, the cooked meat batters containing SSL/iC showed texture characteristics highly detrimental to the sensory analysis. On the other hand, the addition of 2% potato starch reduced the differences in texture parameters among the samples made with the different emulsifiers.

Walnut, microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics

Response surface methodology (RSM) was used to assess the effect of walnut content (W), microbial transglutaminase/sodium caseinate (MTG/C) content and storage time (ST) at 3 °C on water- and fat-binding properties, texture profile analysis and dynamic rheological characteristics of salt-free beef batters. Walnut addition favoured the binding properties and elastic modulus (G′) of raw meat batters (20 °C); however, increasing amounts of walnut caused G′ to decrease at 70 °C. MTG/C had no effect on binding properties, but it did cause increases in the hardness of cooked meat batters and in the rheological properties of both raw and cooked samples. The products formulated with MTG/C and stored for up to 11 days at 3 °C presented good gel-forming ability; however, binding properties were poor, so that other ingredients like walnut were needed to improve the binding properties of the products.

Pressure-assisted gelation of chemically modified poultry meat batters

Changes were induced in the characteristics of poultry meat protein using specific chemical modifiers to investigate the effect of pressurization, prior to heating, on gelation, texture and thermal behaviour of meat batters. Values of hardness and chewiness were higher in cooked meat batters treated with urea than in a salt-only sample, but cohesiveness was similar. The β-mercaptoethanol treatment produced a heat-induced gel with very similar properties to the salt-only gel. The rheological behaviours of salt-only and β-mercaptoethanol samples were very similar, but storage modulus values were higher in samples with urea, which accelerated gelation. The pressure-induced reduction of differences in the textural properties of meat batters suggests that hydrophobic interactions play an important role in heat-induced gelation. Differential scanning calorimetry showed that urea clearly destabilized chicken meat batters, while β-mercaptoethanol had very little influence on their thermal behaviour. Pressurization tended to equalize batters and final cooking definitively equalized them.

Use of cold-set whey protein gelation to improve poultry meat batters

The effect of using preheated whey protein isolate (WPI) to replace part of the poultry meat proteins in batters formulated with different salt levels was studied. Substitution with 2% preheated whey proteins followed by cold set gelation (16 h at 1 C) significantly (P < 0.05) improved binding and water holding capacity of the raw batters. In the cooked state, WPI substitution reduced cook loss and improved textural parameters, especially at < or = 1.5% salt. Unheated whey proteins (i.e., lacking the ability to gel at low temperature) did not exhibit a negative effect on the texture of the cooked batters, but reduced water holding capacity of the raw batters. Overall, cold setting of WPI improved the binding of raw and cooked meat batters, particularly at low salt level.

Meat batters: effect of chemical modification on protein recovery and functionality

The effects of chemical modifications by hydrogen peroxide, β-mercaptoethanol, EDTA, urea and polyethylene sorbitan monooleate on raw and cooked meat batters (i.e. with 25% fat) were studied. Eight major proteins were recovered from the meat batters. Correlation of extracted protein concentration with batter stability showed that soluble myosin (in the aqueous phase) correlated best with fat stabilization in the raw batters and water binding during cooking. The results suggest that Z-nin, the major protein present in the aqueous phase, was mainly involved in binding the interfacial protein film around the fat globules to the protein matrix. The reduction of disulphide bonds increased total protein extracted from the meat batters. The results also suggest that disulphide bond formation influenced the amount of myosin and actomyosin present in the aqueous phase.

Cold Stage Scanning Electron Microscopy Study of Meat Batters

ABSTRACTCryo scanning electron microscopy (Cryo SEM) was used to study the microstructure of raw and cooked meat batters and compared with conventional SEM and transmission electron microscopy (TEM). Cryo SEM revealed that raw batters consisted of an organized, highly interconnected protein matrix in which fat globules were dispersed. Cryo SEM resulted in much better preservation of protein gel structure compared to conventional SEM which caused shrinkage of the specimen, resulting in a closed gel matrix structure. TEM confirmed the differences between the matrices of raw and cooked batters shown by cryo SEM. Methods for preparation of specimen for cryo SEM were developed.