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COLLAGEN UTILIZATION IN COMMINUTED MEAT SYSTEMS
Abstract
Beef tripe was used as a collagen source in meat emulsions using a 2 x 5 factorial arrangement of treatments in a split plot design. Three replicates were performed in the study. Tripe was formulated in bologna emulsions at 5 different levels (0, 10, 20, 30 and 40% of the meat block). Two vacuum effects were also compared (vacuum chopping vs. non-vacuum chopping). Meat emulsions were formulated to a fat content of 29% and chopped to an endpoint temperature of 17(DEGREES)C. Laboratory analyses included proximate composition, collagen content, color evaluation, thiobarbituric acid (TBA) values, emulsion stability, Instron textual and rheological tests, sensory panel evaluation and microstructural analysis using light and scanning electron microscopy. No differences in fat, moisture, protein or ash content were observed between tripe levels or between vacuum treatments. Total and insoluble collagen (mg/g) content increased (P < .05) between each tripe level from 0-40%. Soluble collagen changed very little over tripe levels (3.2 to 3.9 mg/g). Emulsion stability total fluid losses (TL) were lower (P < .05) for treatments containing 20% tripe or less as compared to those containing 30% or higher. Correlation coefficients of .60 and .53 were found between insoluble collagen and TL and total collagen and TL respectively (P < .001). Color intensity and redness decreased with increasing tripe levels in a linear fashion. Vacuum treatments exhibited lower TBA values and greater intensity and redness in color than non-vacuum treatments. Instron Kramer shear, bind-adhesion and compression tests revealed that 0 and 10% tripe levels had higher (P < .05) firmness and bind values than all other treatments. Consumer sensory panelists preferred control treatments (0% tripe) over all tripe levels (10-40%) for flavor, texture and overall acceptability. Differential staining techniques in light microscopy identified collagenous material in the emulsions formed. Scanning electron microscopy revealed that poorer binding of fat globules within the emulsion matrix occurred as tripe levels increased. It is hypothesized that emulsion instability from high collagen levels probably occurs due to a dilution of high binding myofibrillar proteins with low binding collagenous material in the emulsion matrix. This would likely result in a weakened matrix upon thermal processing and a substantial degree of phase separation.
Subject Area
Food science
Recommended Citation
JONES, KEVIN WILLIAM, "COLLAGEN UTILIZATION IN COMMINUTED MEAT SYSTEMS" (1982). ETD collection for University of Nebraska-Lincoln. AAI8306487.
https://digitalcommons.unl.edu/dissertations/AAI8306487