Edible Crystalline Particles as Model Fillers in Comminuted Meat Products

S. Barbut; A.J. Gravelle; A.G. Marangoni

Edible Crystalline Particles as Model Fillers in Comminuted Meat Products

in 63rd International Congress of Meat Science and Technology

Autor:innen:

S. Barbut

S. Barbut ¹Department of Food Science, University of Guelph, Guelph, Ontario, Canada; sbarbut@uoguelph.ca

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A.J. Gravelle

A.J. Gravelle
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A.G. Marangoni

A.G. Marangoni
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Art:: Kapitel

Seiten:: 581–582

DOI:: https://doi.org/10.3920/9789086868605_257

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The objective of this study was to characterize the effects of various insoluble, hydrophilic crystalline particles as prospective fillers in comminuted meat products. Oat fibre, walnut shell, and two sizes of microcrystalline cellulose (MCC), were selected as candidate fillers. Products were prepared with a mass fraction filler (m_f) of 0, 0.05, 0.10, or 0.15. Texture profile analysis (TPA) Hardness of the particle-filled batters were significantly higher than the control product at m_f = 0.15, with oat fibre producing the greatest increase. For all fillers, Resilience, Springiness, and Cohesiveness exhibited a gradual decrease with increasing m_f. Microstrutural analysis suggested particle-particle contacts were responsible for the changes in textural properties. Cooking losses were affected only by the smaller MCC particles, which decrease with increasing m_f. NMR T₂ relaxometry indicted that particle type had a strong impact on the apparent mobility of water, where: larger MCC < smaller MCC ≈ oat < walnut. Overall, these results indicate the effect of hydrophilic, insoluble fillers on the properties of comminuted meat products is strongly dependent on a number of factors; cooking losses were most strongly influenced by filler size, while particle crowding dominated the impact on textural properties, due to the inert nature of the fillers investigated.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Edible Crystalline Particles as Model Fillers in Comminuted Meat Products

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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