Effects of protein level and fat/oil on emulsion stability,texture, microstructure and color of meat batters

Beef meat batters formulated with increasing protein level (10–15%) and containing 25% beef fat were compared to batters prepared with 25% canola oil. Emulsion stability of the canola oil treatments was higher (less separation during cooking) at the 10–13% protein level compared to the beef fat treatments. However, above 13% protein this was reversed and the canola oil treatments showed high fat and liquid separation, which did not occur at all in the beef fat treatments. This indicates differences in stabilization of fat versus oil in such meat emulsions. Hardness of the cooked meat batters showed significantly (P < 0.05) higher values when the protein level was raised, and was higher in canola oil than in beef fat meat emulsions at similar protein levels. Products’ chewiness were higher in the canola oil treatments compared to the beef fat emulsions. Lightness decreased and redness increased in canola oil batters as the protein level was raised. The micrographs revealed the formation of larger fat globules in the beef fat emulsions compared to the canola oil meat emulsions. The canola oil treatment with 14% protein started to show fat globule coalescence, which could be related to the reduced emulsion stability.     

Effect of Gradual Heating and Fat/Oil Type on Fat Stability,Texture, Color,and Microstructure of Meat Batters

The effects of endpoint cooking temperature (40, 50, 60, 70, 80, and 90 °C) on emulsion stability, texture, color, and microstructure of meat batters prepared with different fats/oils were studied. Canola oil treatments showed the highest cooking loss whereas hydrogenated palm oil provided the most stable meat batters. Rendered beef fat was less stable than regular beef fat. Increasing endpoint cooking temperatures resulted in a progressive reduction of water holding capacity in all treatments. As temperature was raised, meat batters showed higher hardness and cohesiveness values, but no appreciable changes in cohesiveness above 60 °C. Canola and hydrogenated palm oil treatments showed the highest hardness and chewiness values. Lightness (L^*) values of all meat batters increased significantly with increasing temperature from 40 to 60 or 70 °C; no major changes observed above 70 °C. Light microscopy revealed no substantial changes in the microstructure of all the stable meat batters cooked to between 50 and 70 °C. Heating to 90 °C changed the microstructure in all meat batters except the hydrogenated palm oil treatments, which still showed nonround fat particles and a less aggregated protein matrix.     

Effects of pre‐emulsifying fat/oil on meat batter stability,texture and microstructure

The effects of pre‐emulsified beef fat and canola oil (CO) (25%) with Tween 80 (T‐80) or sodium caseinate (SC) were studied in beef meat batters prepared at three protein levels (9%, 12% and 15%). Raising meat protein level to 15% resulted in low emulsion stability of products prepared with CO. Using pre‐emulsified beef fat with Tween 80 (BF‐T80) showed significantly higher fat and water losses at all protein levels. There were no differences in fat and water losses between pre‐emulsified beef fat and CO when SC was used at the 9% and 12% protein levels compared to the controls (non pre‐emulsification). Light microscopy revealed fat globule coalescence in the CO meat batters prepared with 15% protein and BF‐T8 treatments, as well as formation of fat channels and more protein aggregation; both resulted in lower emulsion stability. Using SC to emulsify fat/oil produced a finer dispersion of fat globules compared to all the other treatments.     

Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil

The effects of fat reduction (25.0%, 17.5%, and 10.0%) and substituting beef fat with canola oil or pre-emulsified canola oil (using soy protein isolate, sodium caseinate or whey protein isolate) on cooking loss, texture and color of comminuted meat products were investigated. Reducing fat from 25 to 10% increased cooking loss and decreased hardness. Canola oil or pre-emulsified treatments showed a positive effect on improving yield and restoring textural parameters. Using sodium caseinate to pre-emulsify the oil resulted in the highest hardness value. Cohesiveness was affected by fat type and level. The color of reduced fat meat batters was darker for all, except the beef fat treatments. Using canola oil or pre-emulsified oil resulted in a significant reduction in redness. The results show that pre-emulsification can offset some of the changes in reduced fat meat products when more water is used to substitute for the fat and that pre-emulsification can also help to produce a more stable meat matrix.     

Effects of two types of soy protein isolates,native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels

The effects of substituting 1.5% of the meat proteins with low gelling soy protein isolate (LGS), high gelling soy protein isolate (HGS), native whey protein isolate (NWP), and preheated whey protein isolate (PWP) were compared at varying levels of proteins (12, 13 and 14%), with all meat control batters prepared with canola oil. Cooking losses were lower for all the non-meat protein treatments compared to the all meat controls. When raising the protein level from 12 to 14%, cooking losses increased in all treatments except for the NWP treatments. Using LGS increased emulsification and resulted in a more stable meat batters at the 13 and 14% protein treatments. Textural profile analysis results showed that elevating protein level increased hardness and cohesiveness. The highest hardness values were obtained for the PWP treatments and the lowest for the HGS, indicating a strong non-meat protein effect on texture modification. Non-meat protein addition resulted in lighter and less red products (i.e., lower red meat content) compared to the all meat controls; color affected by non-meat protein type. Light microscopy revealed that non-meat proteins decreased the frequency of fat globules' agglomeration and protein aggregation. The whey protein preparations and HGS formed distinct “islands” within the meat batters' matrices, which appeared to interact with the meat protein matrix.     

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

The effects of vegetable oils prepared from olive, corn, soybean, canola, or grape seed, and rice bran fiber on the composition and rheological properties of meat batters were studied. Pork fat at 30% in the control was partially replaced by one of the vegetable oils at 10% in addition to reducing the pork fat to 10%. The chemical composition, cooking characteristics, texture properties, and viscosity of low-fat meat batters were analyzed. The moisture, protein, ash content, uncooked and cooked pH values, b^∗-value, hardness, cohesiveness, gumminess, chewiness, and viscosity of meat batters with vegetable oil and rice bran fiber were all higher than the control. In addition, batters supplemented with vegetable oil and rice bran fiber had lower cooking loss and better emulsion stability. Low-fat meat batters with reduced pork fat content (10%) and 10% vegetable oil plus rice bran fiber had improved characteristics relative to the regular fat control.     

Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters

This study was designed to explore the potential of refined, bleached and deodorized (RBD) palm oil (PO) and palm stearin (POs) utilization in chicken frankfurters. A 10 points augmented simplex-centroid design was used to study the effect of chicken fat (CF), PO and POs as well as the interaction of these fats on the emulsion, textural and sensory properties of chicken frankfurters. All frankfurters were formulated to contain approx 25% fat, 52% moisture and 10% protein. No significant difference was found in end chopping temperatures of all meat batters even though the temperature of PO and POs upon incorporation into meat batters was 50°C higher than CF. Strong emulsions were formed as no fluid losses were observed in all the meat batters tested after heating. Texture profiles of the frankfurters containing PO and/or CF were quite similar, but increment of POs raised hardness, chewiness, and shear hardness of the frankfurters. Acceptability of the frankfurters was evaluated using hedonic test. Panelists found no difference in hardness preference between frankfurters made from totally CF and PO, while frankfurters made from POs were rated as hard and brittle. CF was important in determining acceptability of the frankfurters, as reduction of CF in formulation resulted in lower scores in chicken flavor, juiciness, oiliness and overall acceptance of the frankfurters. Frankfurters with sensory acceptability comparable to a commercial one were found to comprise of more than 17% CF, and less than 67% PO and 17% POs of the fat blend.     

Soy Protein and Oil Effects on Chemical, Physical and Microbial Stability of Lean Ground Beef Patties

Effects of isolated soy protein (ISP), frozen, textured isolated soy protein (FTISP), soybean oil (SO), and hydrogenated soybean oil (HSO) addition on chemical, color, sensory, and microbial stability of lean (>90%) ground beef patties (LGBP) were evaluated. Soy oil was incorporated as an emulsion (SE). Nine treatments, including two all beef controls (20 and 10% fat), were formulated to contain combinations of SE, HSO and FTISP. Sensory panelists found LGBP with 25% FTISP (10% fat from beef) to have as intense beef flavor (P>0.05) as all beef controls. Lipid oxidation and pigment discoloration rates were slowed by fat adjustment to 10% with SO and/or HSO. Soy had no effect (P>0.05) on microbial stability.     

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

The effects of reducing pork fat levels from 30% to 20% and partially substituting the pork fat with a mix of grape seed oil (0%, 5%, 10% and 15%) and 2% rice bran fiber were investigated based on chemical composition, cooking characteristics, physicochemical and textural properties, and viscosity of reduced-fat meat batters. For reduced-fat meat batters containing grape seed oil and rice bran fiber the moisture and ash contents, uncooked and cooked pH values, yellowness, cohesiveness, gumminess, chewiness, and sarcoplasmic protein solubility were higher than in the control samples. The reduced-fat samples with increasing grape seed oil concentrations had lower cooking loss, emulsion stability, and apparent viscosity. The incorporation of grape seed oil and rice bran fiber successfully reduced the animal fat content in the final products while improving other characteristics.     

The effects of different plant oils on some emulsion properties of beef, chicken and turkey meats

The effects of different plant oils (soybean, hazelnut, canola, sunflower, corn, cotton and olive) on emulsion capacity (EC), emulsion stability (ES), emulsion density (ED) and apparent yield stress values of emulsion (raw emulsion; AYSe) and emulsion gel (cooked emulsion; AYSg) of beef, chicken and turkey meats were studied by using a model system. Olive oil increased EC, AYSe and AYSg values and corn oil increased ES values significantly (P < 0.01). Moreover, olive oil decreased ED values significantly (P < 0.01). The effects of chicken meat on EC, turkey meat on ES and beef on AYSe were found to be significant (P < 0.01). The plant oils increased EC values of chicken meat significantly (P < 0.01). Olive oil had higher effect on EC values of chicken, beef and turkey meat. It was found to be 140.7, 132.5 and 128.9 mL (450 mg)⁻¹ protein, respectively. However, olive oil had higher effect on AYSg values of turkey, chicken and beef. It was found to be 492.9, 492.3 and 487.7 Nm⁻², respectively. In addition, olive oil decreased ED values of beef significantly (P < 0.01). The effect of corn oil on ES values of beef was found to be higher (P < 0.05) as 75.77%.     

EFFECT OF COOKING OIL TYPE ON FINAL CHOLESTEROL CONTENT AND FATTY ACID COMPOSITION OF GROUND BEEF

The purpose of this study was to compare three oils for extraction of cholesterol when used to cook ground beef and to determine the effect of oil type on fatty acid composition of the ground beef. Ground beef (30 % fat) was cooked in 1 L of corn, canola or palm oil at 100–110C and then rinsed with 500 ml of boiling water, which significantly decreased ether-extractable fat. Control hamburger was skillet-fried without any added oil. Total lipids were extracted and analyzed for fatty acid composition and cholesterol content. Changes in fatty acid composition of residual fat on the meat after cooking reflected those of the oils used for cooking. Cholesterol was significantly lower in all oil-cooked hamburger than in the control. In conclusion, cooking ground beef in any of the three vegetable oils will extract cholesterol, and the lipid remaining after a boiling water rinse will contain fatty acids characteristic of the cooking oil.     

Replacement of Beef Fat with Partially Hydrogenated Plant Oil in Lean Ground Beef Patties

Partially hydrogenated plant oils (corn, cottonseed, palm, peanut and soybean) were substituted (in part) for beef fat in lean (10% fat) ground beef patties to improve nutrient content of ground beef. Effects of such addition on composition and consumer acceptability were evaluated. Addition of hydrogenated plant oils had little effect on composition of raw or cooked patties. Those containing hydrogenated corn or palm oil were not different (P>0.05) from all-beef patties in cooking loss or overall acceptability. Therefore substitution of hydrogenated oils for beef fat in production of lean ground beef patties may be feasible.     

猪血浆蛋白乳化棕榈油对猪肉糜凝胶特性的影响

以质量分数25%和50%猪血浆蛋白乳化棕榈油替代猪背膘,研究其对猪肉糜凝胶特性、流变性、水分分布 状态和水分迁移特性的影响。结果表明：添加乳化棕榈油可显著提高猪肉糜凝胶的L*值、b*值、蒸煮得率、硬度 和弹性（P＜0.05）,在替代量为50%时猪肉糜凝胶有最高的L*值、b*值、蒸煮得率、硬度和弹性。在80 ℃,猪背 膘替代量为50%时猪肉糜的G’最高。低场核磁共振结果表明：添加乳化棕榈油猪肉糜凝胶的T22起始弛豫时间较短, T21的峰面积比例增加,而T22的峰面积比例降低,说明水分可移动性降低,不易流动的水分含量增加,猪肉糜凝胶 的保水性增强。     

The effect of palm oil or canola oil on feedlot performance,plasma and tissue fatty acid profile and meat quality in goats

Twenty-four entire male Kacang kid goats were fed diets containing 3% canola (n = 12) or palm oil (n = 12) supplements for 16 weeks. The goats had an initial live weight of 14.2 ± 1.46 kg and were fed a mixed ration ad libitum (10.4 MJ/ME and 14% crude protein). There was no difference in feedlot performance due to diet. Inclusion of canola oil reduced (P < 0.05) kidney fat weight and increased (P < 0.05) linolenic acid (18:3n − 3) concentration in the blood plasma, m. longissimus lumborum (LL), liver, and kidney. The palm oil diet increased (P < 0.05) myristic (14:0) and palmitic (16:0) acid content in the blood, but this did not alter these fatty acids in the LL muscle. Lipid oxidative substances in the liver and LL from palm oil fed kids were higher (P < 0.05) than those from canola supplemented kids. The incorporation of canola oil into the goats' diet increased muscle omega-3 fatty acid content, but lipid oxidation was lowered in the blood and muscle LL.     

STABILITY OF OIL-IN-WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein

SUMMARY– Surface tension responses for solutions of salt-soluble protein from cow meat, beef hearts, beef cheek meat, pork trim and pork cheek meat were found to follow the Type III curves assigned to surface-active agents. The stability of emulsions prepared utilizing salt-soluble protein of the meats was significantly affected by concentration of protein and level of oil. As either concentration of protein or of oil was increased, higher and more significant stability of the emulsions was observed. Emulsions prepared from protein of each type of meat had similar responses for stability. High and significant correlation was found between protein surface activity and emulsion stability. Little change in emulsion viscosity was found except at the upper protein and oil levels tested.     

剪切时间对肉糜中微粒分散特性的影响

为形成乳化性良好的肉糜,研究不同剪切时间对肉糜中脂肪微粒粒径的影响。实验以猪背最长肌和背膘为原料肉,在3000r/min剪切速率下分别斩拌1、3、5、7min制成生肉糜,利用激光粒度分析仪测定不同剪切时间下肉糜中脂肪微粒大小和粒度分布特点。结果显示：剪切5min和7min条件下,肉糜中脂肪微粒粒径比较小、粒度分布集中,且无显著性差异。     

Characteristics of Beef Batters as Influenced by Electrical Stimulation and Postmortem Salting Time

Changes were evaluated in functional and textural properties of beef batters altered by mincing, postmortem salting time and electrical stimulation. Histological examinations showed raw batters from non-stimulated (NS) meat exhibited uniform fat dispersal throughout the protein matrix regardless of salting time; however, fat channeling, increased fat and gel-water release, lower hardness and gel strength along with reduced apparent viscosity were observed in electrically stimulated (ES) meat when salting was delayed. Changes in amounts of salt-soluble protein were not consistent. Effects of pH on water-holding capacity and myofibrillar swelling accounted for most changes observed in batters from ES muscles. However, increases in apparent viscosity and hardness may have been a consequence of rigor onset.     

鹰嘴豆分离蛋白对减盐猪肉糜凝胶品质的影响

为探究鹰嘴豆分离蛋白(chickpea protein isolate, CPI)不同添加量对2种盐含量(质量分数1.4%和2%)猪肉糜凝胶品质的影响,将猪瘦肉与猪背膘斩拌成肉糜,分别设置不同盐含量和鹰嘴豆分离蛋白的处理组并加热制成凝胶。测定猪肉糜凝胶的色泽、乳化稳定性、质构、水分分布和流变特性。结果表明,在不添加鹰嘴豆分离蛋白的条件下,1.4%食盐质量分数的猪肉糜凝胶的汁液流失和硬度值显著高于2%食盐浓度的猪肉糜凝胶;相同食盐浓度条件下,随着CPI添加量的增加,猪肉糜凝胶的a^*值、b^*值、硬度、弹性、咀嚼性以及不易流动水比例均显著增加(P<0.05),动态流变储能模量G′值升高,汁液流失率显著降低(P<0.05),并在CPI添加量为1.2%时达到最大值或最小值;在相同CPI添加量条件下,1.4%食盐1.2%CPI的猪肉糜凝胶的储能模量G′值高于2%食盐1.2%CPI的猪肉糜凝胶,且2组凝胶的不易流动水比例、乳化稳定性、质构特性无显著差异(P>0.05)。综上,鹰嘴豆分离蛋白的添加能够在降低食盐用量的同时提升猪肉糜的凝胶品质...     

Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride

Effects of 0.05% CaCl₂, MgCl₂, or ZnCl₂, with or without 0.4% sodium tripolyphosphate (STPP), were investigated in high fat (HF; 30% fat) or low fat (LF; 10% fat) model beef batters. Cook yield (CY), texture, and gel ultrastructure were evaluated. With STPP, CaCl₂ increased CY, and in the absence of STPP, ZnCl₂ decreased CY and cohesiveness (p<0.05). Low-fat, ZnCl₂-treated batters without STPP had the lowest (p<0.05) hardness. Addition of STPP resulted in a homogeneous matrix in HF batters. In MgCl₂-treated HF batters, protein film surrounding fat globules had greater integrity than control, CaCl₂ or ZnCl₂ treatments. In ZnCl₂-treated HF batters (without STPP) a protein sheet was present without evidence of film encased droplets. Low-fat batters with STPP had finer, more porous networks than those without STPP.     

Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters

Different organogel formulations used as beef fat (BF) replacement (0%, 20%, 40%, 60%, and 80%) were utilized to optimize the mechanical properties of frankfurters. Organogels, made of canola oil (CO), included different concentrations of ethyl cellulose (EC) and sorbitan monostearate (SMS). They consisted of: 8% EC + 1.5% SMS referred to as organogel‐I (OG‐I), 8% EC + 3.0% SMS (OG‐II), and 10% EC + 1.5% SMS (OG‐III), which were found promising in a previous study when used at 100% replacement. Replacement of BF with organogels at all levels could bring down the very high hardness values (texture profile analysis and sensory) of frankfurters prepared using CO by itself, relative to the BF control. OG‐I and OG‐II quantity had no significant effect on hardness and springiness, being similar in many cases to the BF and lower than the CO control. Shear force values of all organogel treatments were not significantly different from one another, and were between the BF and CO controls. Smokehouse yield showed a pattern of decreasing losses with increasing organogel replacement level. Sensory analysis revealed that using CO by itself significantly increased hardness, but structuring the oil (via organogelation), brought it down to the BF control value in all OG‐I and OG‐II formulations. Juiciness was significantly reduced by using liquid oil but increased with raising the amount of organogels. Oiliness sensation increased with higher organogel substitution and was actually higher than the beef control. The study demonstrates the potential use of vegetable oil structuring in replacing the more saturated BF in emulsion‐type meat products.