Meat Batters Research Articles

Catechins affect the oil-holding capacity of meat batters by changing the structure and emulsifying properties of surface proteins at the fat globules

The effects of different concentrations of catechins on the oil-holding capacity, myofibrillar proteins (MPs) structure and adsorbed properties of interfacial proteins in meat batters were investigated. The addition of 100 mg/kg catechin had no negative effects on the physicochemical properties of meat batter. However, 500 and 1500 mg/kg catechin caused an increase in drip loss and deterioration of dynamic rheological properties; the total sulfhydryl content, surface hydrophobicity and α-helix ratio of MPs decreased significantly (p < 0.05); in meat emulsions, the emulsifying property was reduced, the particle size increased, and less interfacial protein was absorbed on the fat globules. All concentrations of catechins significantly (p < 0.05) inhibited lipid oxidation in meat batters. Medium and high concentrations of catechins induced aggregation of MPs via covalent and noncovalent interactions between MPs and MPs or MPs and catechins, which destroyed the gel and emulsifying property of protein and eventually decrease the oil-holding capacity of meat batters.

Characteristics of microbial community in Linyi fermented pork sausage and their correlation with quality: effects of the single Lactobacillus starter

This study aimed to assess the effect of five Lactobacillus starters adding on the quality and bacterial diversity of Linyi fermented sausage (LFS). The relationships between the differentially abundant microorganisms and product quality were explored. The Lactobacillus bulgaricus (B), Lactobacillus casei (C), Lactobacillus reuteri (RE) and Lactobacillus rhamnosus (RH) were inoculated into the meat batter with single strains, and the commercial starter Lactiplantibacillus plantarum (P) was used as the control group. The results demonstrated that the B and C samples presented better fermentation characteristics (lower pH and aw), the most content of free amino acids, and significantly improved sausage sensory and texture properties. As for the volatile profile identified by headspace gas chromatography-ion mobility spectrometry, aldehydes were enriched in the B sample, which imparted a stronger fat, floral, honey-like fragrance. High-throughput sequencing showed that 11 bacteria genera were identified as differentially abundant. Spearman correlation revealed that excessive Klebsiella, Serratia and Hafnia-Obesumbacterium might not contribute to improving the quality of LFSs. Collectively, these findings are providing the theoretical guidance for the screening of functional starters.

Functional performance of a novel emulsion gel-based pork fat mimics in low-fat meat batter system: Incorporation of physicochemical and oral processing

In this study, emulsion gels based on egg white protein particles were constructed as emulsifiers, with curdlan as gelation factor. The properties of the emulsion gels and their application in low-fat meat batter systems (LFMs) were investigated to reveal the functional performances of emulsion gel mimicking pork fat. The emulsion gel improved the storage modulus of LFM compared with non-fat meat batter, replicating the rheological properties of pork fat meat batter (PFM). The droplet size distribution and microstructure results indicated that oil could be released from the emulsion gel during high-speed shear and stabilized by the interfacial protein film and meat matrix, showing similar emulsifying mechanisms to PFM. The emulsion gel could also perform thickening and lubricate the mixture of LFM and artificial saliva, indicating the emulsion gel replicated the oral behavior of pork fat. LFM had lower hardness and oil-release quality and higher cooking loss and lightness than PFM (p < 0.05). When fat was replaced by emulsion gel (4 wt% curdlan and 40 vt% oil), LFM performed similar physicochemical and oral processing properties to PFM. The constructed emulsion gel showed promising potential as animal fat mimics to be used in healthy meat production systems.

Investigation of the effects and mechanism of incorporation of cross-linked/acetylated tapioca starches on the gel properties and in vitro digestibility of kung-wan

The effects and mechanism of incorporation of cross-linked tapioca starch (CTS) or acetylated tapioca starch (ATS) on the gel properties and in vitro digestibility of kung-wan (a Chinese-style meatball) were evaluated. The results indicated that incorporation of either CTS or ATS significantly enhanced the gel properties of kung-wan in a dose-dependent manner (P < 0.05), as well as the rheological properties of meat batter. Moreover, hydrogen bonds and electrostatic interaction were the major intermolecular forces in kung-wan when incorporated with CTS or ATS. Meanwhile, CTS and ATS acted as fillers in the meat protein gel matrix, which was further verified by the microstructure of kung-wan. However, CTS produced a more uniform and dense meat protein gel network than ATS, which was mainly due to its limited swelling characteristics. In addition, the incorporation of CTS or ATS significantly increased the in vitro digestibility of protein in kung-wan with increasing level of addition (P < 0.05). However, no significant differences in protein digestibility were detected between the CTS and ATS groups at the same addition level (P > 0.05). Our results provided some critical points for the actual application of modified tapioca starch to promote the quality profiles of kung-wan.

Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?

The effects of ultrasound (US) on myoglobin modification, nitrous pigment formation, color, and total and free sulfhydryl content in nitrite-free pork meat batter were assessed. Five treatments were elaborated: Control (without US); TUS10′12 and TUS20’12 (sonication at 25 kHz, at 12 °C for 10 and 20 min, respectively); TUS10’18 and TUS20’18 (sonication at 25 kHz, at 18 °C for 10 and 20 min, respectively). Sonication for 20 min at 12 °C increased OxyMb and DeoxyMb pigments while reducing MetMb levels. This US condition also yielded higher red color indices and lower yellow color indices. Moreover, TUS20’12 exhibited enhanced nitrous pigment formation and decreased FerrylMb and free sulfhydryl (SH) values, indicating reduced oxidation in OxyMb and DeoxyMb pigments. In conclusion, the findings demonstrate that US can impart a cured color to nitrite-free meat products.

In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters.

This study aimed to investigate the effects of different concentrations (0.1, 0.2, 0.3, 0.4, and 0.5% w/w) of Abelmoschus manihot gum (AMG) on the gel properties and in vitro digestibility of frankfurters. The results indicated that AMG incorporation significantly enhanced the emulsion stability and texture of frankfurters, as well as the dynamic rheological characteristics of raw meat batter, with the optimal concentration being 0.3% (p < 0.05). Furthermore, hydrogen bonds and disulphide bonds were the main molecular forces of the frankfurters in the presence of AMG. Microstructural images showed that more uniform and dense microstructures of frankfurters were formed due to AMG supplementation. In addition, AMG incorporation significantly increased the in vitro protein digestibility of frankfurters as the level of addition increased (p < 0.05). In conclusion, our results provided critical information for the practical application of AMG in the production of emulsified meat products.

초고압 처리된 돈육으로 제조된 인산염 무첨가 돈육 겔의 품질 특성

This study investigated the quality properties of pork gels manufactured by the pork treated with high hydrostatic pressure (HHP) that was adopted to replace the function of phosphate in pork sausages. The biceps femoris muscles were collected from the pork carcasses. Half of the muscles were subjected to HHP at 200 MPa for 3 min (200 MPa pork), and the rest were used as control (0.1 MPa pork). The pork meat batters were prepared with 200 MPa pork without phosphate (HHP pork gel), or 0.1 MPa pork and phosphate (control), and cooked until it reached 75°C of internal temperature. The actomyosin content was significantly lower in 200 MPa pork than in 0.1 MPa pork (p&lt;0.05). The solubility of myofibrillar proteins tended to be higher than 200 MPa to 0.1 MPa pork (p=0.99). The myosin extracted from 200 MPa pork had a higher α-helix and a lower β-sheet and random coil than that of 0.1 MPa pork (p&lt;0.05). The purge loss of HPP pork gel was not different from that of control after 10 and 20 days of storage at 4°C. However, HPP pork gel showed a lower gel strength than the control (p&lt;0.05). Therefore, we conclude that the water holding ability of pork sausages manufactured without phosphate can be improved using pork treated with HHP. However, the ways for the strength of pork sausages including no phosphate to be similar to that manufactured with phosphate should be further studied.

Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage

The addition of probiotic bacteria to a meat batter allows the development of functional fermented sausages. The aim of this work was to study the effect of microencapsulated Lactiplantibacillus plantarum BFL (EP) and as free cells (FP) on microbiological, physicochemical, and sensory parameters of fermented sausages during the drying stage and on the product ready for consumption. The microencapsulation of L. plantarum BFL did not improve its viability during the drying stage. In addition, sausages inoculated with L. plantarum BFL (FP and EP) caused lower residual nitrites values, pH values and Escherichia coli counts than the Control (C). However, only the presence of free cells of L. plantarum BFL (FP) caused a decrease in the Enterobacteriaceae and mannitol salt-positive Staphylococcus counts. In the sensory analysis, no significant differences were found in the acceptability of the different sausages. However, the acidity in probiotic sausages (FP and EP) was an attribute that consumers highlighted. The probiotic L. plantarum BFL could adapt and survive at high doses in the matrix of an industrial fermented sausage. Therefore, its use could represent a strategy both for biocontrol of pathogens and for the development of functional meat products.

Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality

The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but without having an adverse effect on the sensory quality of minced pork. To achieve this, the percentage of frozen meat used for the minced pork production was increased from 0% (control) to 50% (maximum) in 10% increments. To keep the minced meat temperature in control and make the processing resistant to fat smearing, the addition of 30% of frozen meat to the meat batter is sufficient. The soluble protein content, instrumental cutting force, and the sensory perceived firmness, juiciness, and inner cohesion were not affected by the addition of frozen meat. However, it has contributed to a significant increase of the drip loss and the amount of non-intact cells (ANIC). With the addition of frozen meat into the minced pork, the compliance to ANIC regulation by the German regulatory authorities is technologically (practically) almost impossible.

Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models.

Salmonella is the main relevant pathogen in chicken dry-fermented sausages (DFS). The safety of shelf-stable DFS must rely on the production process, which should not only prevent growth but promote inactivation of Salmonella. The aim of the study was to assess the behaviour of Salmonella during the production process of two types of low-acid chicken DFS. The impact of the use of starter culture, corrective storage and high-pressure processing (HPP) at different processing times was assessed through challenge testing, i.e., inoculating a cocktail of Salmonella into the meat batter (at 6 Log10 cfu/g) used for sausage manufacture. Sausages of medium (fuet-type, FT) and small (snack-type, ST) calibre were elaborated through ripening (10-15 °C/16 d) and fermentation plus ripening (22 °C/3 d + 14 °C/7 d). Physico-chemical parameters were analysed and Salmonella was enumerated throughout the study. The observed results were compared with the simulations provided by predictive models available in the literature. In FT, a slight decrease in Salmonella was observed during the production process while in ST, a 0.9-1.4 Log10 increase occurred during the fermentation at 22 °C. Accordingly, DFS safety has to be based on the process temperature and water activity decrease, these factors can be used as inputs of predictive models based on the gamma-concept, as useful decision support tool for producers. Salmonella lethality was enhanced by combining HPP and corrective storage strategies, achieving >1 and 4 Log10 reductions for FT and ST, respectively.

Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented "Pirot 'Ironed' Sausage".

"Pirot 'ironed' sausage" (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical-chemical properties (pH, water activity, fats, moisture, and protein contents) were examined in the initial meat batter stuffing and during ripening. Total bacterial diversity was examined at different time points using both culturable (traditional) and non-culturable (NGS sequencing) approaches. During the ripening, a decrease in pH value, aw, and moisture content was observed, as well as an increase in protein and fat content. At least a two-fold significant decrease was noted for colorimetric values during the ripening period. The dominance of Proteobacteria and Firmicutes was observed in the non-culturable approach in all studied samples. During the ripening process, an increase in Firmicutes (from 33.5% to 63.5%) with a decrease in Proteobacteria (from 65.4% to 22.3%) was observed. The bacterial genera that were dominant throughout the ripening process were Lactobacillus, Photobacterium, Leuconostoc, Weissella, and Lactococcus, while Carnobacterium, Brochothrix, and Acinetobacter were found also, but in negligible abundance. Among the culturable bacteria, Latilactobacillus sakei (Lactobacillus sakei) and Leuconostoc mesenteoides were present in all stages of ripening.

Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties.

Hybrid batters constitute the base for the processing of cooked and dry meat analogues. The use of texturized plant proteins in their formulation is a key strategy to reduce the consumption of animal proteins, although off-flavors present in these plant proteins often cause sensory rejection. The aim was to study the effect of a deodorization process of pea protein, for their use in hybrid meat batters at different percentages of substitution. Hybrid patties with higher percentages of pea protein showed higher values of yellowness, pH, and water activity, whereas hardness was reduced. Soaking treatment with ethanol for deodorization of the texturized pea protein increased humidity and pH in all patties but reduced the textural properties (hardness, springiness, cohesiveness, and chewiness). The addition of oat flour improved the patty texture at higher percentages of pea protein, but in soaked deodorized patty formulations it affected volatile retention. Volatile compounds related to off-flavors (aldehydes, alcohols, acid compounds, ketones, and pyrazines) appeared significantly increased as the pea percentage increased, although these were efficiently removed by the soaking deodorizing process applied. Soaking of the texturized pea protein with ethanol is an effective strategy to reduce off-flavors in hybrid meat patties. However, it produces changes in the textural characteristics by the solubilization of the proteins of the texturized pea, reducing the availability to form a network and affecting volatile retention. The formulation of hybrid batter should be controlled in all sensory aspects for the processing of cooked and dry cured meat product analogues. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter

This work investigated the effects of oil-modified crosslinked starch (Oil-CTS) as a fat replacer on the gel properties, water distribution, microstructures, and fatty acid composition of pork meat batter. Results showed that the replacement of pork back fat by Oil-CTS could improve the gel performance in terms of rheological property, texture, and water-holding capacity (WHC), and reduce the water mobility of pork meat gels, which caused by the formation of a more ordered and denser protein network structure. Additionally, when the fat was replaced by Oil-CTS partially or totally (25–100 %), the total fat content in pork meat gels decreased by 16.5–82 % and the saturated fatty acids (SFAs) content decreased from 5.87 g/100 g in untreated sample to 1.17–4.88 g/100 g in starch-replacing-fat samples, indicating Oil-CTS could be used as a fat replacer to prepare the low-fat meat products.

Oleogels—Innovative Technological Solution for the Nutritional Improvement of Meat Products

Food products contain important quantities of fats, which include saturated and/or unsaturated fatty acids. Because of a proven relationship between saturated fat consumption and the appearance of several diseases, an actual trend is to eliminate them from foodstuffs by finding solutions for integrating other healthier fats with high stability and solid-like structure. Polyunsaturated vegetable oils are healthier for the human diet, but their liquid consistency can lead to a weak texture or oil drain if directly introduced into foods during technological processes. Lately, the use of oleogels that are obtained through the solidification of liquid oils by using edible oleogelators, showed encouraging results as fat replacers in several types of foods. In particular, for meat products, studies regarding successful oleogel integration in burgers, meat batters, pâtés, frankfurters, fermented and bologna sausages have been noted, in order to improve their nutritional profile and make them healthier by substituting for animal fats. The present review aims to summarize the newest trends regarding the use of oleogels in meat products. However, further research on the compatibility between different oil-oleogelator formulations and meat product components is needed, as it is extremely important to obtain appropriate compositions with adequate behavior under the processing conditions.

Effects of plant and dairy proteins on the texture and microstructure of lean turkey meat batters

The effect of using non-meat proteins (pea, faba, rice, whey, and caseinate; 2% level) on the texture, yield, and structure of lean turkey meat batters was compared to an all-meat control and a control with 2% added meat proteins. The best overall proteins were caseinate (animal derived) and pea (plant derived) which reduced cooking loss (P < 0.05, 60% compared to the two controls), while also increasing hardness over the first control treatment. Rice protein also increased hardness (P < 0.05) but did not reduce cooking loss compared to the first control. Part of this could also be seen under the microscope, where the caseinate and faba treatments showed denser microstructure compared to the rice and whey protein treatments; both had higher cooking loss. Overall, the meat industry is continuously searching for non-meat ingredients to enhance texture and yield and this study provides ranking of some new protein preparations.

Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states

To study the effect of rigor state on physicochemical characteristics of Funiu white goat and Oula sheep meat batters. In this study, the effect of rigor state of Funiu white goat and Oula sheep silverside muscle on meat batter quality and physicochemical properties was determined. Results indicated that meat batters obtained from post-rigor meat had less water holding capacity and lower immobilized water than that obtained from pre-rigor meat. The gel network of meat batters produced with Funiu white goat muscle appeared denser and smoother compared with Oula sheep meat batters. Furthermore, meat batters produced with pre-rigor meat had higher hardness compared to that produced with post-rigor meat. Differences in response values were found for CPS (sensitivity to sweet taste) of meat batters made with meat in the three rigor states. Collectively, both Funiu white goat and Oula sheep meat in pre-rigor state were more suitable to minced meat product production compared to post-rigor meat based on gel properties.

The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products

This paper studies the application of Limosilactobacillus fermentum S8 from organic whey in meat processing and investigation the effect of bacteria on the concentration of nitrosyl pigments, colour formation, physicochemical characteristics and microbiological quality of uncured cooked meat products. 3 canned meat batters' were produced: control with salt and sodium nitrite (100 mg/ kg), treatment with salt, treatment with salt and L. fermentum S8 (107 cfu/g), then the cans were stored and cooked. The tests were carried out after production, 32 and 56 days of cold storage. It was shown that the use of L. fermentum in the processing of uncured meat caused the increase concentration of nitrosyl pigments and redness (a*) in the products after cooking. The addition of bacteria had a significant impact on the lowering pH value and the redox potential of the cooked products. The product from L. fermentum was characterized by a similar microbiological quality as compared to the traditionally cured and non-cured products (P < 0.05).

Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters

The first goal for this experiment was to determine the structural and technological characteristics for methylcellulose (MC), carboxymethyl cellulose (CMC), and microcrystalline cellulose (MCC), while the subsequent goal for this experiment was to determine the application of the modified cellulose ingredients in reduced-fat meat batters. Each ingredient was characterized and then evaluated as a fat replacer using meat batters with targeted fat levels of 20%, 10%, and 5%. It was determined that each modified cellulose ingredient was unique in its structural and technological properties which caused significant effects on the physiochemical properties of the meat batters. Specifically, MC created inconsistences during heating and cooling of meat batters resulting in elevated cooking loss but did not change textural hardness of cooked samples, CMC appeared to interfere with the meat batter matrix resulting in lower textural hardness but maintained levels of cooking loss, and MCC had similar levels of cooking loss and textural hardness when compared with the control samples.

Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic modifications

The effects of chickpea protein isolate (CPI, 0.5–2 %, w/w) on the techno-functional properties of 50 % reduced-phosphate pork meat batters (RPMBs) were explored. The results showed that 1.5–2 % CPI significantly decreased the cooking loss but significantly increased the emulsion stability, hardness, gumminess, chewiness and yellowness (b*) of RPMBs (P < 0.05). CPI altered molecular characteristics of RPMBs, as demonstrated by the increased storage modulus (G′), the conversion of free water into immobilized water, the reduced intensities of the aliphatic residue Raman bands, the decreased α-helical structure and the formation of well-organized gel networks with evenly distributed small fat globules. Principal component analysis and Pearson’s correlation analysis indicated that CPI-induced changes in RPMB techno-functional properties were closely related to molecular characteristics. Hierarchical cluster analysis suggested that RPMBs supplemented with 1.5–2 % CPI were highly similar in techno-functional properties to the high-phosphate group. Therefore, CPI may potentially be used to develop reduced-phosphate meat products.

The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products

The aim of the study was to determine the structure of meat batter and processed meat products, depending on the chopping time and rotational speed of the cutter knives and bowl, by means of histochemical methods combined with the computer image analysis system. Finely comminuted meat batters and processed meat products were investigated. Four variants of the rotational speed of cutter knives and bowl were applied in the experiment: 1500/10 rpm, 1500/20 rpm , 3000/10 rpm and 3000/20 rpm. The chopping process lasted 10 min. After 5, 6, 8 and 10 min of chopping samples of meat batter and processed meat products were collected for histological analyses. The microstructure of structural elements (fat globules and collagen fibres) was measured using computer image analysis. The following parameters were included in a characteristic of the images: the area, circumference, length and width of fat fields; the number of fat fields analysed; the percentage of fat fields in the field under analysis; the area, circumference, length and width of collagen fibres. The computer image analysis showed that the optimal speed of the cutter knives and bowl was 3000/20 rpm. The chopping time was reduced from 10 to 8 min.