EMULSIFIERS | Phosphates as Meat Emulsion Stabilizers

Knipe, Lynn

doi:10.1016/b0-12-227055-x/00402-8

Cited by 10 publications

(8 citation statements)

References 10 publications

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“…Phosphates increase not only the water-binding capacity of meat proteins by increasing the pH but also the protein solubility by increasing the ionic strength. In addition, pyrophosphate has a specific effect on actomyosin by dissociating it into actin and myosin (Trout and Schmidt 1983;Sofos 1986;Knipe 2003).…”

Section: Released Serum During Heating and Solubilized Proteinmentioning

confidence: 97%

Determination of Process-Structure Relationship in the Manufacturing of Meat Batter Using Vane Pump-Grinder Systems

Irmscher

Rühl

Herrmann

et al. 2015

Food Bioprocess Technol

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Continuous operating vane pump-grinder systems are increasingly replacing bowl choppers in the industrial manufacturing of sausages. However, their use has traditionally been limited to coarsely ground, dry-cured sausages rather than finely emulsified sausages. We hypothesize that simultaneous alteration of volume flow rateV and knife rotational speed n grinder may allow for the degree of dispersion to be freely modified, thereby facilitating production of emulsified meat batters. Coarsely ground raw material mixtures were processed at volume flow ratesV of 3 to 60 L/min and knife rotational speeds n grinder of 11.8 to 236.0 rpm in a vane pumpgrinder system. The structure of the sausages was analyzed using image analysis. Texture, water-binding, color, and content of solubilized proteins of the meat batters were determined. A linear relationship between the sausage structure and the volumetric energy input E V was found. The color values a* and b* (a* ∼9.9, b* ∼7.0) did not differ noticeably between samples processed at different volume flow rates and knife rotational speeds. However, the lightness L* correlated with the sausage structure. Released serum content increased with decreasing volumetric energy input E V , which may be explained by an increased solubilized protein content in meat batters. The process-structure relationship determined can be used by manufacturers to predict product properties as a function of process parameters.

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Section: Released Serum During Heating and Solubilized Proteinmentioning

confidence: 97%

Determination of Process-Structure Relationship in the Manufacturing of Meat Batter Using Vane Pump-Grinder Systems

Irmscher

Rühl

Herrmann

et al. 2015

Food Bioprocess Technol

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“…The lack of differences in solubilised protein might be due to the fact that sodium pyrophosphate was added prior to the raw material mixing. Phosphates are known to increase the solubility of myofibrillar proteins by increasing the pH and the ionic strength, and cause the actomyosin complex to dissociate into actin and myosin . Furthermore, the homogenisation in the extended vane pump–grinder system might have been sufficient to compensate protein solubilisation.…”

Section: Resultsmentioning

confidence: 99%

Meat batter production in an extended vane pump–grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solution

et al. 2016

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“…Therefore, based on previous research, it is not surprising that the different polyphosphate concentrations had no significant effects on Campylobacter survival in the flash frozen ground turkey patties. Ground meats have been shown to have a buffering effect when treated with an acidic or alkaline solution (16,29). Therefore, the polyphosphate added to the ground turkey meat in our study had no significant effects on the overall pH of the ground meat (Table 1).…”

Section: Discussionmentioning

confidence: 99%

Survival after Cryogenic Freezing of Campylobacter Species in Ground Turkey Patties Treated with Polyphosphates

Gunther¹,

Rajkowski

Sommers

2015

Journal of Food Protection

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The use of polyphosphate-based marinades in the processing of poultry has been previously shown to increase the survival of Campylobacter species present in the exudates derived from these products. This study investigates the effects that some of the same polyphosphates have on the survival of Campylobacter species within a ground turkey product subjected to cryogenic freezing. Ground turkey patties with two different polyphosphate formulations added in two different concentrations were artificially contaminated with known concentrations of Campylobacter jejuni or Campylobacter coli. The patties were cryogenically frozen at -80°F (-62.2°C) with liquid nitrogen vapor and held at -20°C for 7 or 33 days, after which the number of Campylobacter surviving in the patties was determined. On average the cryogenic freezing resulted in a 2.5-log decrease in the survival of C. jejuni cells and a 2.9-log decrease in C. coli cells present in the turkey patties. Additionally, the presence of polyphosphates in the turkey patties had no effect on Campylobacter survival up to the maximum allowed concentration (0.5%) for polyphosphates in poultry marinades. Finally, it was determined that the added polyphosphates had little effect on the pH of the ground turkey meat; an effect which previously had been implicated in the enhancement of Campylobacter survival due to the presence of polyphosphates.

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EMULSIFIERS | Phosphates as Meat Emulsion Stabilizers

Cited by 10 publications

References 10 publications

Determination of Process-Structure Relationship in the Manufacturing of Meat Batter Using Vane Pump-Grinder Systems

Determination of Process-Structure Relationship in the Manufacturing of Meat Batter Using Vane Pump-Grinder Systems

Meat batter production in an extended vane pump–grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solution

Survival after Cryogenic Freezing of Campylobacter Species in Ground Turkey Patties Treated with Polyphosphates

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