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Kinetics of hydration properties of meat emulsions containing various fillers during smokehouse cooking |
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| Authors: | Correia L R Mittal G S |
| Affiliation: | a Department of Agricultural Engineering, Technical University of Nova Scotia, PO Box 1000, Halifax, Nova Scotia, Canada B3J 2X4 b School of Engineering, University of Guelph, Guelph, Ontario, Canada N1G 2W1 |
| Abstract: | The cooking kinetics of meat emulsions containing various fillers was determined by monitoring changes in hydration properties such as cooking loss and water-holding capacity during smokehouse cooking. Press juice, consumer cook test and emulsion stability of cooked product were also determined. The fillers used were buttermilk powder, corn starch, microcrystalline cellulose, modified corn starch, modified wheat flour, soy-protein concentrate and whey-protein concentrate. The cooking process was modelled using reaction kinetics and Eyring's absolute reaction rate theory. Enthalpy and entropy changes of activation were calculated for various properties and fillers. |
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