Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters

Abstract

BACKGROUNDThe composition of meat batters can be modified by the addition of fish oil or microencapsulation of oil. Such modifications affect the water binding and the rheological properties of the resulting systems. There is little information available on the behaviour of water molecules in model meat batter systems with microcapsules. The main goal of the study was to assess the degree of water binding by the meat batter system and to carry out a rheological analysis during heating and cooling.RESULTSThe sample with the microcapsules was characterized by a slightly elevated level of total protein. The encapsulated oil additive reduced the pH and water activity value in the meat batter, compared with the control sample. There was one relaxation time T1 and two time components T2 in the control batter and the batter containing encapsulated oil. The sample with the oil additive was characterized by two components of relaxation time T1 and three components of relaxation time T2. There was an inverse correlation between the dynamic viscosity of the batters and the spin–spin relaxation times T21 and T22. The temperature courses of the modulus of elasticity in all the systems exhibited three areas of change (20–43 °C, 43–60 °C, and >60 °C). The highest dynamics of change in the modulus of elasticity was observed for the initial and final temperature range (60–85 °C).CONCLUSIONSThe samples with the oil and microcapsule additives exhibited higher elastic energy accumulation capacity and dynamic viscosity than the control batter within the whole heating range. The fish oil microcapsules improved the mechanical properties of poultry sausage batters and their water‐binding properties. This may increase the juiciness and microbiological stability of the finished products. © 2020 Society of Chemical Industry

An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives

“…Josquin et al [ 21 ] and Stangierski et al [ 22 ] observed a similar dependence in their studies. As far as the water and fat content is concerned, there was a similar dependence as in earlier studies [ 23 , 24 ]. The sausages with liquid oil had a slightly higher fat content (12.1%), whereas the lowest fat content was noted in the control samples (11.7%), which also had the highest water content (66.6%) ( p > 0.05).…”

DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch

“…The presence of starch-fat complexes in the range of high starch concentrations (up to c s = 0.17 g/g) did not result in significant differences in the retrogradation process of the two examined systems (emulsions and gels). This was confirmed by the time power exponent m which was earlier determined from the fitting of Equation (2) for the data obtained with the assistance of the DMA method. The value of this exponent (m ∼ = 1) indicates that the re-crystallisation of the examined systems occurred at the initial nucleation phase of crystalline form nuclei.…”

“…where, n ws and n os designate, respectively, initial and final concentrations of network segments; k is the kinetics constant and m is the power exponent generally related to crystallite morphology [32]. Following fitting of Equation (2) with the data obtained with the assistance of the DMA method, the power exponent of time m assumes values dependent on the starch concentrations (c s ) in the examined systems. In emulsions: m ∼ = 1 for 0.17 g/g < c s < 0.2 g/g and m ∼ = 2 for c s < 0.17 g/g, whereas in starch gels of starch concentrations corresponding to the concentration of the starch in water of the examined emulsions: m ∼ = 1 at the interval 0.14 g/g > c s < 0.25 g/g and m ∼ = 3 for c s < 0.14 g/g.…”

“…The fat phase constitutes an important component of restructured meat products designed following traditional recipes [ 1 ]. An extraordinary functional importance of fat results, among others, from its effect upon the product texture, juiciness and palatability [ 2 , 3 ]. Fat in food products reacts with aromatic substances resulting in their sensory balancing and, therefore, it provides the desirable texture, quality parameters, and shelf-life.…”

The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties

“…The texture of finely comminuted lunch meats is determined by the reaction of the spatial protein matrix to mechanical interactions and the physical condition of the meat emulsion, which is the continuous phase of the system. The share and structural parameters of the dispersed phase consisting of fragments of the muscle tissue are less likely to be responsible for the texture [40]. The replacement of animal fat with fat of a different origin may involve several changes in the textural (e.g., hardness, chewiness, etc.)…”