Atributos de calidad en emulsiones cárnicas magras que incluyen hidrocoloides y aceite vegetal de alto oleico

GRAIVER N.; ANDRES S.; ZARITZKY N.; CALIFANO A.

Cordoba

Congreso; III Congreso Internacional de Ciencia y Tecnología de los Alimentos Córdoba 2009 (CICyTAC 2009; 2009

Animal lipid consumption has been associated with several diseases. To comply with nutritional requirements and to include meat as a health component of a diet is a challenge to the meat industry. A healthy option for meat emulsions is to limit animal fat content by replacing it with vegetable oils rich in unsaturated fatty acids (n3, n6, or n9). Generally, fat is partially replaced by water and other components (hydrocolloids, proteins) to increment the water holding capacity,diminishing cooking losses and improving texture and juiciness of the low-fat meat emulsion.The objective of this work was to study the feasibility of The objective of this work was to study the feasibility of substituting animal fat by high oleic sunflower oil in a low-fat meat emulsion product, including hydrocolloids and egg proteins, and to analyze the effect of these components on texture, color, process yield, and microstructure of meat emulsions. Low-fat meat emulsions were formulated using high oleic sunflower oil (5%) and lean bovine meat. Concentrations of carboxymethyl cellulose (CMC, 0-0.50%) and egg-albumin (0-4%) were varied according to a Central Composite Design with 9 formulations and replicates of the central point. All the formulations included NaCl, sodium tripolyphosphate, NaNO2, erythorbic acid and sodium glutamate. Samples were pre-cooked until the center reached 74oC, cooled and prepared for further analysis. Composition (moisture, ash, proteins, and lipid contents), pH, process yield, texture profile analysis (TPA, TAXT2i), color (Minolta CR300) and microstructure (environmental scanning electron microscopy, ESEM) were determined on the products. Experimental results were analyzed using response surface methodology. Mean process yield of all the formulations was 98.8 ± 0.4 %, showing a good thermal stability of the emulsion and adequate water holding capacity of the meat matrix. The mean pH was 5.55 ± 0.05. Average color parameters were L*=61.05 ± 2.06, a*=19.69 ± 1.20, b*=14.94 ± 0.81.Adhesiveness, cohesiveness, springiness and resilience were not affected by composition of the product. Hardness, gumminess, and chewiness of the samples were significantly affected by the formulation. Hardness, gumminess and chewiness were function of CMC, and CMC-albumin interaction, reaching the highest values at low levels of CMC and high levels of albumin. Color and texture attributes and water retention during cooking were adequate for this type of meat products that do not exist in the market yet.