| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4563952 | LWT - Food Science and Technology | 2013 | 10 Pages |
The effect of the addition of several binders (milk proteins concentrate, whey protein concentrate, thermally treated whey protein concentrate, ovalbumin, hydroxypropylmethylcellulose, methylcellulose, mixtures of κ:ι 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.
► Macromolecules addition improved texture and rheology of the products. ► Additives did not modify the overall microstructural pattern of systems. ► Additives influenced the level of interactions among macromolecular components. ► Meat sausages with fish oil or beef tallow had similar quality characteristics.
