Emulsification

Allais, Irène

doi:10.1002/9780813820897.ch7

Cited by 17 publications

(11 citation statements)

References 119 publications

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“…Accordingly, water activity tended to be low with higher drying temperature and longer drying time, and there was a difference in drying degree of binding agents. This was determined by differences of binding agents where non-meat ingredients prohibited the increase of binding capacity and texture ( Allais, 2010 ). In general, a w ranges between 0.70 and 0.75 ( Torres et al ., 1994 ).…”

Section: Resultsmentioning

confidence: 99%

“…However, it has been reported that some xerophilic molds and osmophilic yeasts can grow at a low a w of 0.65 and 0.60, respectively. For manufacturing meat products, it has been reported that carbohydrate (as non-meat ingredient) could play a role in increasing emulsification stability, yield, and texture and decreasing oil-water separation by prohibiting contraction of network structure in meat proteins ( Allais, 2010 ). However, research on ground dried-pork meat product prepared with combination of processing conditions and binding agent types is limited.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products

Choi¹,

Ku²,

Park³

et al. 2015

Korean Journal for Food Science of Animal Resources

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The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products

Choi¹,

Ku²,

Park³

et al. 2015

Korean Journal for Food Science of Animal Resources

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“…The present values for emulsion stability were associated with high values of water‐holding capacity for raw camel meat and meat batter (Table ). Water‐binding and fat‐holding properties of emulsion sausages depend mainly on the formation of a dense protein matrix which has the ability to bind water and hold fat globules …”

Section: Resultsmentioning

confidence: 99%

Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages

2015

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“…NaCl allows the extraction of the myofibrillar proteins, which have an important role in binding and stabilizing the meat paste. According to Allais (2010), a minimum quantity of 1.5% NaCl is required in meat…”

Section: Sample Preparationmentioning

confidence: 99%

Post-processing feasibility of composite-layer 3D printed beef

2019

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Post-processing feasibility studies the integrity of the designed internal and external structures of 3D printed products. This study examined the effect of infill density (50%, 75%, 100%) and fat content (0, 1, 2, 3 fat layers within a structure) on the post-processing physical changes and texture of lean meat-lard composite layer 3D printed meat products cooked sousvide. Data from raw and cooked samples were collected to determine cooking loss, shrinkage, moisture retention, fat retention, hardness, chewiness, and cohesiveness. 3D printed objects were successfully cooked, maintaining the internal and external structures. Infill density contributed proportionally (P<0.05) to moisture retention, hardness and chewiness, and inversely (P<0.05) to shrinkage and cohesiveness, with no effect on fat retention. Whereas, the fat content influenced proportionally (P<0.05) to cooking loss, shrinkage, and cohesiveness, and inversely (P<0.05) to fat and moisture retention, hardness, and chewiness. The interaction of both independent variables showed a significant effect (P<0.05) on all the responses, except for fat retention.

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Emulsification

Cited by 17 publications

References 119 publications

Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products

Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products

Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages

Post-processing feasibility of composite-layer 3D printed beef

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