CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Effect of the addition of non meat proteins or polysaccharides on physicochemical characteristics, textural and rheological behavior of low-fat meat emulsions formulated with fish oil.
Autor/es:
L. MARCHETTI; S. C. ANDRÉS; A CALIFANO
Lugar:
New Orleans
Reunión:
Congreso; 2011 IFT Annual Meeting; 2011
Institución organizadora:
Institute of Food Technologist
Resumen:
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 2k:1i carrageenans, C, or a mixture of 2:1 xanthan-guar 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<0.05)
while formulations containing nonmeat proteins showed a similar retention to
controls.
Formulations containing oil showed greater L* than FC
except XG and C. Significant differences were found in hardness and chewiness
between formulations. ML, XG, and C gave the highest hardness, similar to FG;
the rest of the formulations presented either similar (OA and HPMC) or greater
hardness than OC but smaller than FC.