Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters

Abstract

The effects of endpoint cooking temperature (40, 50, 60, 70, 80, and 90 °C) on emulsion stability, texture, color, and microstructure of meat batters prepared with different fats/oils were studied. Canola oil treatments showed the highest cooking loss whereas hydrogenated palm oil provided the most stable meat batters. Rendered beef fat was less stable than regular beef fat. Increasing endpoint cooking temperatures resulted in a progressive reduction of water holding capacity in all treatments. As temperature was raised, meat batters showed higher hardness and cohesiveness values, but no appreciable changes in cohesiveness above 60 °C. Canola and hydrogenated palm oil treatments showed the highest hardness and chewiness values. Lightness (L(*) ) values of all meat batters increased significantly with increasing temperature from 40 to 60 or 70 °C; no major changes observed above 70 °C. Light microscopy revealed no substantial changes in the microstructure of all the stable meat batters cooked to between 50 and 70 °C. Heating to 90 °C changed the microstructure in all meat batters except the hydrogenated palm oil treatments, which still showed nonround fat particles and a less aggregated protein matrix.

Ruminant meat flavor influenced by different factors with special reference to fatty acids

“…The perception of flavor is often more about texture than flavor molecules. Texture changes as a result of protein coagulation, fat melting, collagen turning into gelatin, when moisture is driven off from the surface, and when starches turn stiff and crunchy [ 56 ]. These affect the “mouth feel” as well as flavor.…”

Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters

“…Also, the chemical composition of pork fats can vary widely and is dependent on the anatomic location within the animal and influenced by rearing factors such as age, sex, breed, feeding, and physiological state. Fats with a different chemical composition and therefore different physicochemical properties, affect the distribution of fat and protein-fat interactions in the product, the crystallization behavior during cooling which is important with regard to structure formation (Svenstrup, Brüggemann, Kristensen, Risbo, & Skibsted, 2005), the textural properties of meat batters (Barbut, & Youssef, 2016;Shao, Zou, Xu, Wu, & Zhou, 2011) and final product characteristics (textural, sensorial, and visual properties) of cooked sausages (Baer, & Dilger, 2014). Furthermore, product characteristics are also affected by the applied thermal processing conditions.…”

“…Furthermore, product characteristics are also affected by the applied thermal processing conditions. Different temperatures can influence the meat protein interactions and their gelation properties (Glorieux, Steen, Paelinck, Foubert, & Fraeye, 2017;Liu, Stevenson, & Lanier, 2013) but also the microstructure, color, and gel strength of meat batters/cooked sausages (Barbut, & Youssef, 2016;Barbut, Gordon, & Smith, 1996;Davenel, Riaublanc, Marchal, & Gandemer, 1999). An interesting tool to study structure formation in meat batters is by recording their viscoelastic properties during heating and cooling, as it provides in depth understanding of how the product structure is formed during the different processing steps.…”

Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes

“…The variation of responses with respect to different factor levels can be seen in the surface plots for each response (Luckose et al, 2015). As holding time increased from 24 to 70 min and temperature from 111 to 121 °C, both responses their capacity to stabilize meat emulsions (Barbut & Youssef, 2016;Glorieux et al, 2019).…”