Effect of Chemical Modifications on the Stability, Texture and Microstructure of Cooked Meat Batters
نویسندگان
چکیده
The effects of five chemical agents on the stability, texture and microstructure of cooked comminuted meat batters were studied. ~-mercaptoethanol (/3-ME), hydrogen peroxide (H20~, ethylenediaminetetraacetic acid (EDT A), urea, and polyoxyetbylene sorbitan monooleate (fween 80) were used. The reduction of disulphide bonds by 8-ME or the oxidation of free sulphydryls by H20 2 prior to cooking did not affect liquid and fat losses during cooking as compared to the control (2.5% NaCI). However, texture protile analysis (fPA) showed that treatment with H20 2 resulted in a harder, more cohesive product than the control and ,8-ME treatments because a more fine-stranded, interconnected protein matrix was formed. Treatment of batters with EDTA caused protein matrix aggregation which was accompanied by high liquid losses during cooking (p < 0.05) and resulted in a product with an unacceptable texture. However, EDTA did not cause fat destabilization and most of the fat globules remained surrounded by an intact interfaciaJ protein film (IPF). Urea, which disrupts hydrogen and elect rostatic bonds and solubilizes hydrophobic groups, produced extremely stable meat bauers with a very cohesive texture. The micrographs of the urea treatment showed that the matrix was formed by a uniform, interconnected, fine-stranded protein network. Batters treated with Tween 80 showed large fat and moisture losses from the cooked product. This was responsible for the soft texture of the batter and corresponded to the very dense aggregates and the lack of an interfacial protein film around the fat globules observed in the micrographs. Initial paper received January 23, 1992 Manuscript received April 17 , 1992 Direct inquiries to A. Gordon Telephone number: 809 929 8409 Fax number: 809 929 8411
منابع مشابه
Use of cold-set whey protein gelation to improve poultry meat batters.
The effect of using preheated whey protein isolate (WPI) to replace part of the poultry meat proteins in batters formulated with different salt levels was studied. Substitution with 2% preheated whey proteins followed by cold set gelation (16 h at 1 C) significantly (P < 0.05) improved binding and water holding capacity of the raw batters. In the cooked state, WPI substitution reduced cook loss...
متن کاملInfluence of resistant starch on microstructure and physical properties of breaded fish fillets
The influence of two types of resistant starches (RS2 and RS4) substituted at 10 and 20% in the batter formulation on the water retention capacity of the batter and on the texture, color, fat content and microstructure of the pre-fried and oven cooked breaded black pomfret fillets (Parastromateus niger) were studied. A significant (p < .05) increase of water retention capacity (3-7%) was found...
متن کاملEffect of Citrus Seed Extracts on Oxidative Stabilityof Raw and Cooked Chicken Meat
The potential of extracts prepared from seeds of three citrus species (orange, lemon and grapefruit) to stabilize lipid oxidation of cooked and raw broiler meat under refrigeration storage was evaluated and compared with butylated hydroxyl anisole (BHA), a synthetic antioxidant. The citrus seed extracts were separately applied at a rate of 1.5% of the weight of the meat. There was a negative co...
متن کاملInfluence of resistant starch on microstructure and physical properties of breaded fish fillets
The influence of two types of resistant starches (RS2 and RS4) substituted at 10 and 20% in the batter formulation on the water retention capacity of the batter and on the texture, color, fat content and microstructure of the pre-fried and oven cooked breaded black pomfret fillets (Parastromateus niger) were studied. A significant (p<.05) increase of water retention capacity (3-7%) was found i...
متن کامل