Efecto de la composición y el de procesado sobre las propiedades tecnológicas y ópticas de las emulsiones cárnicas
- Álvarez Álvarez, Daniel
- Castillo Zambudio, Manuel
- Garrido Fernández, María Dolores
- Bañón Arias, Sebastián
- Nieto López, G.
- Díaz Molins, Pedro
- Payne, F.A.
ISSN: 0213-5434, 1989-1784
Year of publication: 2007
Issue: 23
Pages: 25-34
Type: Article
More publications in: Anales de veterinaria de Murcia
Abstract
The principal challenge in the manufacture of meat emulsion products such as frankfurters and bologna is to produce stable meat products that can withstand the subsequent cooking process without fat and water separation. An emulsion breakdown is only evident during the heating process, but at this point it is too late to introduce corrective actions. Starch, fat, and non-meat proteins are very frequently used to improve emulsion stability and processing yield after cooking. In this study, two pork meat-fat ratio products with different percentages of starch were chopped for a period of 16 min. Samples were taken at 2 min intervals for CIELAB coordinates, gel strength and cooking measurements. The results suggest that low fat meat emulsion products made with starch had a signifi cant decrease in cooking loss, better processing yield after cooking and higher fi nal product stability. The increase of L* values at the beginning of process was accompanied with an increase of gel fi rmness (P<0.01) and reduced cooking loss (P<0.001). High fat meat emulsion products made without starch showed a signifi cant increase (P<0.01) of cooking loss after 10 min of chopping accompanied by low L* value and a higher tendency for emulsion breakdown. These results suggest that further test should be conducted to determine if the optical parameter L* contains suffi cient information to predict cooking loss during emulsify process and to evaluate the independent effects of starch and meat-fat on fi nal product stability.