Strategies to reduce purge losses in meat products stuffed in plastic casings
2023
Flores González, Tatiana | Rojas-Graü, Alejandra | Maté Caballero, Juan Ignacio | Esparza, Jesús | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Two different meat emulsions were prepared with different physical stability: R1 with 6.28 ± 1.13% total expressible fluid and R2 with 17.7 ± 1.48%. The emulsions were placed in plastic casings at three different surface tensions (ST), expressed as contact angle, and three distinct overstuffing percentages (OS). The stuffed samples were cooked in an industrial oven. After cooling, purge losses (PL) and texture profile analysis (TPA) were measured. The reduced surface tension of the plastic casings significantly decreased the PL of both recipes. In the case of R2, a combination of high OS and low ST was necessary to reduce PL in a 60%. In the case of TPA, OS had a statistical influence on parameters like chewiness, cohesiveness, and hardness. Plastic casings with different surface tension (to increase adherence of meat emulsion to the casing) stuffed at different levels of overstuffing percentages (to reduce free space between meat emulsion and casing) represent a potential tool to reduce PL of products based on low stability meat emulsions.
显示更多 [+] 显示较少 [-]The authors gratefully acknowledged the financial support from Navarra Government (Spain) funds under Resolution no. 143E/2020 “Ayudas para la contratación de doctorandos y doctorandas por empresas, centros de investigación y centros tecnológicos: Doctorados industriales 2020.”
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