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Phosphate improvement of stromal and myofibrillar protein functionality in processed meats
Abstract
Phosphates and the concept of preblending were utilized to optimize water binding in low fat/high water added products. The objective of the first study was to determine the effects of phosphates (varying pH) and frozen, flaked beef connective tissue (CT) on low fat/high water-added frankfurters. Two experiments were conducted (Experiment 1, 20% fat/20% water added frankfurters; Experiment 2, 10% fat/30% water added) with three CT levels (0, 10 or 20%) arranged in a complete factorial design with 4 phosphate treatments: (control (no phosphate), acidic (pH 2.9), neutral (pH 7.3) or alkaline phosphates (pH 8.8)). In both experiments, acidic phosphate addition resulted in the lowest processing yields and higher cured color intensity (P $<$.01) than the neutral or alkaline phosphates. Batters were less stable as the CT level increased. Stability losses due to CT were lower in the alkaline or neutral phosphate treatments than in the acidic phosphate or control treatments. In Experiment 2, 20% CT addition increased processing yields and decreased cohesiveness (P $<$.05). Microbial stability and sensory panel analysis were not affected by CT level in either experiment (P $>$.05). The objective of the second study was to improve CT functionality by preblending the CT with an acidic (pH 2.8) or alkaline (pH 8.8) phosphate. Experiments were conducted in order to determine the optimal duration of preblending (Experiment 1) and optimal concentration of each phosphate (Experiment 2). Preblend time had no effect (P $>$.05) on collagen solubility and had minimal effect on CT hydration or cooking stability. In Experiment 2, a 3.5% alkaline phosphate solution optimized CT hydration and cooking stability, whereas a 3.5% acidic phosphate solution optimized collagen solubility. Phosphate preblending as applied to lean meat was addressed in Study 3. Six preblends were manufactured with a 1:1 lean meat:solution ratio and sampled at 0, 4, 8, 12, 24, 36 and 48 hr. The 6 solutions were a control, salt/no phosphate solution or solutions of salt and one of 4 phosphates (pH's of 6.8, 7.3, 8.3 or 8.8). Protein solubility was not affected by preblending duration (0-48 hr, P $>$.05). Phosphates dramatically increased protein solubility and cook stability. Time increased the water binding ability of salt/no phosphate preblends but did not affect phosphate containing preblends, even though phosphate hydrolysis increased with time.
Subject Area
Food science
Recommended Citation
Eilert, Scott Joseph, "Phosphate improvement of stromal and myofibrillar protein functionality in processed meats" (1994). ETD collection for University of Nebraska-Lincoln. AAI9519532.
https://digitalcommons.unl.edu/dissertations/AAI9519532