Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 2, Pages 514-523Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2012.12.006
Keywords
Low-lipid meat sausages; Fish oil; Oscillatory rheometry; Modulated differential scanning calorimetry; Texture
Categories
Funding
- Consejo Nacional de Investigaciones Cientificas y Tecnologicas (CONICET, Argentina)
- Agencia Nacional de Promocion Cientifica y Tecnologica (Argentina)
- Universidad Nacional de La Plata
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The effect of the addition of several binders (milk proteins concentrate, whey protein concentrate, thermally treated whey protein concentrate, ovalbumin, hydroxypropylmethylcellulose, methylcellulose, mixtures of kappa:iota carrageenans or xanthan-locust bean gums) to low-lipid meat emulsions formulated with fish oil were compared to control formulations with fat or fish oil without any binder added. Process yields were higher than 96 g/100 g, except for formulation with hydroxypropylmethylcellulose. Formulations with hydrocolloids presented less weight lost by centrifugation than both controls. The differences in the amount of non-frozen water explain the results obtained for process yield and liquid released by centrifugation. Significant differences in hardness were found between formulations. Addition of milk proteins concentrate, xanthan-locust bean gums, and mix of carrageenans gave the highest hardness, similar to control formulation with fat. Hardness presented a good correlation with the plateau modulus obtained from frequency sweep curves. The mechanical spectra of cooked batters showed a gel-like behavior. Viscoelastic behavior of the cooked batters was satisfactory modeled using broadened BSW equation to predict the mechanical relaxation spectrum in the linear viscoelastic range. Thermo-rheological curves were related with modulated differential scanning calorimetry results. (C) 2013 Elsevier Ltd. All rights reserved.
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