THERMO‐RHEOLOGY, QUALITY CHARACTERISTICS, AND MICROSTRUCTURE OF FRANKFURTERS PREPARED WITH SELECTED PLANT AND MILK ADDITIVES¹

Abstract

The purpose of this study was to evaluate substitution of nonmeat proteins for meat protein on the thermo-rheology, quality characteristics, and microstructure of frankjimers. Batters were formulated to contain either 2 % sodium caseinate or soy protein isolate, or 3.5 % whey protein concentrate or wheat germ flour. The storage modulus (G ') of all treatments initial1.y decreased during temperature ramping from 20-5OC. then increased rapidly from 60-80C, with all-meat batter exhibiting the highest G' at 8OC. Substitution with nonmeat proteins decreased G ' , shear force, compression force, and red color of meat compared with all-meat frankfurters. lncreased protein content, cooking yield, and decreased fat content were obtained with nonmeat protein formulations. Electron micrographs showed that nonmeat proteins were able to bind to the meat protein and fat, forming a protein-fat matrix wirh less coalescence of fat droplets. Sodium caseinate, soy protein isolate, whey protein concentrate, and wheat germ flour can be used as protein additives in comminuted meat producrs without adversely affecting their physical Characteristics.

Influence of functional food composition on the properties of meat mince systems

“…The use of milk protein affects the emulgation ability of mince, helps to reduce the possibility of formation of bouillon-fat swells in the finished product [8,9]. Along with the milk proteins, soy protein products play an important role in shaping the FTP of mince systems.…”

“…Protein preparations of vegetable and animal origin also perform structural functions in food products. Thanks to their ability for gel formation and interaction with meat proteins they form thick gel structures with built-in molecules of hydrocolloids, providing for the quality of products corresponding to the data, presented in papers [1,[7][8][9][10][11].…”

“…The consistence of mince samples depends directly on the content of moisture, fat, degree of grinding and is characterized by the magnitude of boundary shear stress. Compared with the change in magnitudes of other rheological properties, boundary shear stress is most sensitive to changes in technological and mechanical factors, so this indicator is used to assess the mince in the process of its production [1,9].…”

“…It is known that existence of various substances (proteins, hydrocolloids, salts of organic and inorganic acids, etc.) even in minor concentrations significantly modifies the functional properties of these systems, which greatly affects the quality of finished products [2,4,[7][8][9][10]. Thus, the prediction of the technological effect of an additive introduction to a food product creates the need for studying the complex multicomponent systems (for example, combining hydrocolloids with protein preparations) and studying their impact on the quality of meat products as opposed to two-and three-component ones.…”

Correlation of the Attributes Measured by Computer Vision with Moisture and Fat Content of Meat Batters

“…Fat influences sensory properties such as juiciness, consistency, taste and overall acceptability of the products (Atughonu et al, 1998). Also, water addition to a batter is crucial in obtaining good sensory characteristics of meat products, especially comminuted ones.…”