Effect of chopping time and heating on 1 H nuclear magnetic resonance and rheological behavior of meat batter matrix

Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer

This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller pore size of patties produced using the bowl cutter, which significantly reduced the total fluid release, water release, fat release and cooking loss as compared to the universal mixer and meat mixer. Production of the buffalo meat patties using bowl cutter also improved the moisture retention and gel strength of the patties. The patties produced using bowl cutter had the significantly highest lightness and yellowness values, while the redness was the lowest. Lower hardness, gumminess and chewiness also were observed from the patties produced using bowl cutter. Quality of the microstructural and physicochemical properties of the patties produced using different equipment can be organized as bowl cutter > universal mixer > meat mixer. Nevertheless, the sensory evaluation demonstrated a higher preference on aroma, flavour and overall acceptability of patties produced using meat mixer due to coarser and meaty texture, while the colour, tenderness, juiciness and springiness did not differ against using bowl cutter and universal mixer.

Effects of high pressure and thermal combinations on gel properties and water distribution of pork batters

The effects of high pressure (100-500 MPa) and heated (80 °C, 25 min) combinations on gel properties, rheological characteristic and water distribution of pork batters were investigated. Compared to the only-heat, the cooking yield, a* value, hardness, cohesiveness, and chewiness of cooked pork batters treated less than 300 MPa were significantly increased (P < 0.05), meanwhile, the b* value was significantly decreased (P < 0.05). Opposite, the color and cooking yield were not significant different (P > 0.05) when over 300 MPa, except the L* value. At 300 MPa, the cooking yield, hardness, chewiness, and G' value at 80 °C of pork batter were the highest. The initial relaxation time of T₂₁ was decreased significantly (P < 0.05), and the peak ration of P₂₁ was increased significantly (P < 0.05) when treated at 200 and 300 MPa, that indicated the water was bound tightly and the ratio of immobilized water was increased. Overall, 300 MPa treatment and thermal combinations could improve the gel properties of pork batters.

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

BACKGROUND

The 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.

RESULTS

The 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).

CONCLUSIONS

The 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.