EFFECTS OF BINDING SUBSTRATE, TYPE OF NONMEAT ADDITIVE AND METHOD OF TENDERIZING ON CURED CHICKEN ROLLS

Chicken rolls were manufactured using ground dark fowl meat or mechanically deboned poultry meat as a binding substrate, sodium caseinate or soya isolate and a meat block that was mechanically tenderized or chunked. Effects of these treatments on yield, chemical composition, sensory and texture profile attributes were evaluated in this study. Inclusion of soya isolate increased the cook yield and improved color over sodium caseinate (P < 0.05). Likewise, rolls containing ground-dark fowl meat were lighter in color than those made with mechanically deboned poultry meat. Rolls made with mechanically deboned poultry meat had greater chewiness, while those made with sodium caseinate had greater cohesiveness. Texture profile analysis indicated that mechanical tenderization was the predominant factor in producing a softer and more springy chicken roll. Sensory evaluation revealed that mechanical tenderization decreased chewiness as compared to cubing (P < 0.05).     

EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON THE BINDING QUALITY OF POULTRY LOAVES

SUMMARY— The effect of several physical and chemical treatments on the binding of poultry meat pieces was studied. Both NaCl, Ken a FP-28 (sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphatel and hexametaphosphate were found to enhance binding. Kena increased binding more than hexametaphosphate. When combining Natl and Kena, there was a significant additive effect. Mechanical beating of meat released the intracellular content of broken muscle cells and caused a significant increase in binding. Alternate freezing and thawing with removal of intracellular material (drip) significantly decreased binding of meat. However, single freezing treatments with no drip loss did not differ significantly from the control (no freezing). Drip was shown to have binding properties. The amount of binding between meat pieces was increased with poultry meat emulsion and albumen. Poultry meat emulsion increased binding more than albumen.     

THE EFFECT OF SOME MEAT PROTEINS ON THE RHEOLOGICAL PROPERTIES OF PECTATE AND ALGINATE GELS

The viscosity of 1% sodium alginate and 1% sodium pectate solutions containing low levels of calcium chloride were investigated using cone and plate viscometers. The level of calcium required to initiate partial gelation was significantly lower for pectate compared with alginate. With increasing calcium chloride concentration the solutions became more pseudoplastic and eventually showed thixotropy.
One percent bovine serum albumin or 1% myoglobin was incorporated into the polysaccharide solutions together with sufficient calcium to cause incipient gelation in the absence of the protein. Myoglobin inhibited the formation of an alginate gel, the effect being greatest at a pH of about 6.3. Bovine serum albumin also inhibited alginate formation, the effect increasing with increasing pH. In contrast the addition of both myoglobin and bovine serum albumin caused gel formation in the presence of pectate below pH 6.0.
The results are discussed in terms of the protein/polysaccharide interactions and the polymer/ion interactions that can take place in these systems. The relevance of this work to the use of these polysaccharides as thickeners and gelling agents in canned meat products is considered.     

A RESEARCH NOTE CHARACTERISTICS OF EXPANDED EXTRUDATES CONTAINING NONMEAT INGREDIENTS AND LAMB, PORK, OR BEEF

This study was conducted to evaluate chemical, physical, nutritional, and sensory properties and storage stability of expanded extrudates produced from blends of nonmeat ingredients and lamb, pork or beef. Raw material blends contained 24.2% lean meat, 22% corn starch, 49.75–50.24% defatted soy flour, 0–0.62% separable meat fat, and 3.40–3.58% added water, and processed at 162C. Total fat contents of dried extrudates containing lamb, pork, and beef (their extrudates designated as L, P, and B) were 4.51, 4.29, and 3.83%, respectively. Bulk density and sensory hardness scores were greater for L, the extrudates with more fat. L and P exhibited less lipid oxidation than B. This difference was not associated with product fat content or fatty acid composition; L and P contained more fat than B and the fat in P was more polyunsaturated.