EFFECT OF PROCESSING VARIABLES ON STABILITY AND PROTEIN EXTRACTABILITY OF TURKEY MEAT EMULSIONS

Autor: T. E. Hartung, Sankara Neelakantan, C. A. Mebus, Glenn W. Froning, G. L. Hargus
Rok vydání: 1970
Předmět:
Zdroj: Journal of Food Science. 35:688-692
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1970.tb04845.x
Popis: SUMMARY The effect of chopping temperature and time on the stability of white and dark turkey meat emulsions was determined. White meat emulsions remained stable over extended chopping times in a 1.5°C temperature environment. When chopped in room temperatures, the white meat sausages became very unstable after 18.2°C and were most stable at 12.8°C. Dark meat sausages were significantly more unstable than white meat emulsions under both chopping environments. Tensile strength of cooked white and dark meat emulsions declined with increases in chopping temperature. When prepared in l.5°C surroundings, tensile strength changes were notable only after 10 min chopping for white meat. Dark meat sausage tensile strength seemed unaffected by chopping time. In contrast to earlier red meat emulsion work, protein denaturation was indicated to occur in turkey meat emulsions prepared under both cold and room temperature environments. Decreases in soluble proteins due to increased chopping occurred under both conditions. Protein denaturation is believed to be partially responsible for emulsion breakdown. Dark meat showed more protein denaturation than white meat emulsions. Photomicrographs of histologically prepared meat emulsions showed disruption of the protein-fat globule interface as a result of increased chopping or temperature, or both. Coalescence and emulsion breakdown occurred at end-point chopping temperatures similar to those reported by red-meat workers.
Databáze: OpenAIRE
Externí odkaz: