Physicochemical and textural characteristics of low-fat meat emulsions with fish oil and different binders

LUCAS MARCHETTI; SILVINA ANDRÉS; ALICIA CALIFANO

New Orleans

Congreso; IFT.11 Annual Meeting + Food Expo; 2011

Institute of Food Technologists

ABSTRACT Long chain polyunsaturated n-3 fatty acids (PUFA) are critical nutrients for human health, and fortification of foods with these PUFA is an emerging area of commercial and academic interest. Oils rich in n-3 PUFA occur mainly in cold water fish. Replacing the fat commonly used in meat emulsions by fish oil affects physicochemical and textural characteristics of the product, and the extent of the changes depends on the polysaccharides and non-meat proteins included in the formulation. In this work we compared the effect the addition of a number of binders (milk proteins, ML, whey protein concentrate, WPC, ovoalbumin, OA, hydroxipropyl-methylcellullose, HPMC, methylcellulose, MC, a mixture of 2kappa:1iota carrageenans, C,2k:1i, or a mixture of 2:1 xanthan-locust bean gums, XG) to meat emulsions formulated with 5%fish oil, 25%water, 1.4%NaCl, and 1% binder. To characterize each formulation proximate composition (AOAC methods), process yield, weight loss by centrifugation, color (Minolta CR-400 colorimeter, USA), and texture profile analysis (TA-XT2i, Stable Micro System, UK) were examined on sausages previously heated until a final internal temperature of 74°C was reached. Two control formulations without any binder added were included in the study (OC, 5%fish oil or FC, 5%beef tallow fat). The addition of nonmeat proteins or gums compensated for the potential loss of some water binding properties when water was added to the formulation. Process yield was always greater than 96% except for HPMC (80.9%). Formulations HPMC, MC, C and XG lost less weight than both controls (p