Restructured hams were made from modified food starch (MFS), kappa-carrageenan (k-c), isolated soy protein (ISP), and processed with different levels of PSE pork [100% Normal, 50% PSE/50% Normal, 100% PSE]. Hams were ground, tumbled for 2h with a brine, stuffed, and water cooked. Bind strength values decreased and expressible moisture increased with addition of PSE pork to the ISP and k-c treatments. Incorporation of MFS decreased bind strength and expressible moisture and increased yields in the 100P treatment. Results indicated MFS enhanced the water retention of PSE pork in a restructured product.

Three natural antioxidant systems, tocopherol, extract of rosemary, a tocopherol and rosemary combination, and BHA/BHT were evaluated in frankfurters prepared from chicken and pork. Thiobarbituric acid numbers of refrigerated bulk and vacuum packaged samples stored in darkness for up to 18 days indicated that natural tocopherols provided significantly more protection than controls containing no antioxidant and were as effective as BHA/BHT in retarding oxidation. All bulkpackaged frankfurters except those containing BHA/BHT and tocopherols were inedible after 18 days. Color values indicated no evidence that any treatment provided better color stability.

The pinking defect in cooked, uncured meat has been a problem in the poultry industry for nearly 40 years. Through the years, analyses of data revealed various processing factors that seem to influence the specific biochemical conditions (pH, redox potential, denaturation, reacting ligands) of the meat that are related to the chemical state of the pigments in cooked meat, their structure, and reactivity. This review addresses endogenous conditions that affect the pigments' reactivity, and research studies conducted on in situ conditions resulting in pinking in cooked meat. Future studies could be devised for understanding mechanisms leading to developing processes for reduction/elimination of the pink defect in cooked white poultry meat.

No abstract

The recovery of used frying oils is of commercial and economic importance. One additional reuse of recovered oil could provide considerable savings to the food processors. Seven commonly used filter aids: Silasorb, Britesorb, HB 600, Purifry, Frypowder, Activated Carbon, and Magnesol, as well as two commercially unavailable adsorbents, Sorbead AF and Calsilite were studied. A number of AOCS official methods were used to evaluate their adsorptiveness, free fatty acids (FFA), conjugated diene value (CDV), total polar components (TPC), oxidative stability index (OSI), color and viscosity (V). High performance size exclusion chromatography was employed to determine the amount of polymers and low molecular weight compounds. When heated to 150C prior to filtration, HB 600 was found to reduce FFA content by 84.5%. Frypowder improved oil stability by 38.3%, and Magnesol lightened oil color by 46.3%. After statistical analysis of the data, five of them were selected, two or three of which were blended to obtain the most effective combination. The blending of HB 600 and Magnesol reduced FFA and TPC by 90.8–93.7% and 6.0–17.8%, respectively, and improved oil stability by 23.4–24.7%. The adsorbent combinations have potential for use in practical frying operation to improve the functional and healthy aspects of used frying oils.

No abstract

A randomized block design with a 4 x 3 x 5 factorial arrangement of treatments involving four fat levels, three grinding systems and five storage periods was utilized to determine the effects of processing variables on microbial, physical and sensory characteristics of pork sausage. In general, microbial numbers decreased as the level of fat increased and increased with reduced particle size and time in storage. The surface color became lighter and Iess red with increasing levels of fat and time in storage. Higher cook yields (%) were associated with higher degrees of maceration while lower yields were observed for sausage manufactured to contain high levels of fat (40 and 45%). Length of storage had the greatest effect on the desirable sensory characteristics of the product. An optimum processing system was postulated from the results of the study.

The treatment of frying oils with adsorbents could practically extend the frying life of oils. Combined synthetic adsorbent treatment of used frying oils was studied the first time. The combinations of four commonly used filter aids: Britesorb (Br), Hubersorb 600 (HB), Frypowder (Fr), and Magnesol (Ma) were evaluated for frying oil recovery. AOCS official methods were used to evaluate their adsorptiveness, including free fatty acids (FFA), conjugated diene value, total polar components, oxidative stability index (OSI), and absorbance at 420 nm. The selected combinations HB+Ma+Fr and HB+Ma+Br exhibited consistent high recovery abilities on various used oil samples. A 3, 3, and 2% HB, Ma, and Fr, respectively, for the first combination (F), and 2, 3, and 2% HB, Ma, and Br, respectively, for the second combination (B) were the most effective. The optimal treatment duration was 6-9 min and 3-6 min for combinations F and B, respectively, which reduced FFA by 82.6-87.6%, absorbance by 26.8-32.6%, and Foodoil Sensor readings by 5.6-8.6%. Addition of antioxidant, such as 50 ppm butylated hydroxytoluene and 50 ppm propyl gallate, increased the OSI value by 48.9-80.8%. Such adsorbent combinations may be used in practical operation to extend frying life of frying oils and improve the healthy aspects of used frying oils.Paper no. J9019 in JAOCS 76, 739-744 (June 1999).Frequent filtration of frying medium with filter aids efficiently maintains the frying life of fats and improves the health aspect of finished products by controlling buildup of free fatty acids (FFA) without adverse effect on the flavor (1).The applications of adsorbents were demonstrated as having ability to control fat-soluble degradation products as well as to remove insoluble particles. Many types of filtration products were studied, including both natural and synthetic adsorbents. Usually, active forms of carbon, calcium, silica, alumina, and magnesia are major constituents of such products. Synthetic calcium silicate and synthetic magnesium silicate were used to reduce FFA and color, respectively (2). Magnesium silicate, among 11 commonly used adsorbents, was found to have the largest surface area and the most active sites, which were responsible for the adsorption of degradation materials, while alumina and silicates adsorbed color compounds (3,4). During the past 10 years, more new synthetic filter aid products were studied. These are blends of silicates with magnesium and aluminum oxides, and various silicates formed by fusing lime, magnesium, and aluminum oxides with diatomaceous earth. Some of the filter aids were effective in recovering used frying oils. Regular treatment of used frying oil with Frypowder (MirOil, Allentown, PA) was found to be effective in reducing buildup of total polar compounds (TPC) and alkaline contaminant materials (ACM) (5), retarding color darkening, foaming tendency, dielectric constant changes (DCC), and reducing formation of conjugated dienes to twothirds of the values without treatment (6). However, Frypowder had no ef...