CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders
Autor/es:
MARCHETTI LUCAS; ANDRES SILVINA CECILIA; CALIFANO A N
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2013 vol. 51 p. 514 - 523
ISSN:
0023-6438
Resumen:
The effect of the addition of several binders (milk proteins, whey protein concentrate, thermally treated whey protein concentrate, ovoalbumin, hydroxypropylmethylcellulose, methylcellulose, mixtures of k:i carrageenans or xanthan-locust bean gums) to low-lipid meat emulsions formulated with fish oil were compared to control formulations with fat or fish oil without any binder added. Process yields were higher than 96 g/100 g, except for formulation with hydroxypropylmethylcellulose. Formulations with hydrocolloids presented less weight lost by centrifugation than both controls. The differences in the amount of non-frozen water explain the results obtained for process yield and liquid released by centrifugation. Significant differences in hardness were found between formulations. Addition of milk proteins, xanthan-locust bean gums, and mix of carrageenans gave the highest hardness, similar to control formulation with fat. Hardness presented a good correlation with the plateau modulus obtained from frequency sweep curves. The mechanical spectra of cooked batters showed a gel-like behavior. Viscoelastic behavior of the cooked batters was satisfactory modeled using broadened BSW equation to predict the mechanical relaxation spectrum in the linear viscoelastic range. Thermo-rheological curves were related with modulated differential scanning calorimetry results.