Effects of Levels of Fat and Protein on the Stability and Viscosity of Emulsions Prepared From Mechanically Deboned Poultry Meat

Abstract

A temperature controlled, capillary extrusion viscometer was used to compare meat batters prepared from mechanically deboned poultry meat (MDPM). Protein levels of 12% produced more viscous batters and less release of gel water and fat during emulsion stability tests than 11% protein. Product formulated with 21% fat gave less stable batters than meat with 16% fat; however, the viscosity of the meat batter increased with increased level of fat. Although meat batters prepared from two different sources of MDPM exhibited similar emulsion stability and extrusion capillary viscometry characteristics, a mixture of the meat from the two sources was lower in all components released during the emulsion stability test.

Rheological Behavior of Comminuted Meat Batters

“…A similar trend was also observed with yield stress (data not shown). Several studies have found that increased fat concentrations in meat systems resulted in higher apparent viscosities (Haq et al, 1973;Hamm, 1975;Mayfield et al, 1978), while others have found the opposite trend (Toledo et al, 1977;Burge and Acton, 1984). The difference in these observations may be due to the melting characteristics of the fats used and the experimental temperature utilized.…”

“…The power law model (with or without a yield stress) has been used by researchers in an attempt to describe the rheological properties of comminuted meat batters under various conditions (Burge and Acton, 1984;Mayfield et al, 1978;Toledo et al, 1977;Hawkins, 1971). Mayfield et al (1978) used mechanically deboned poultry meat while the other studies used various frankfurter formulations, most of which were similar in composition to the controls used in this study. Figure 1 compares the capillary extrusion results obtained in this study to those obtained by other researchers who used similar formulations.…”

“…Capillary extrusion viscometry The rheological parameters of the raw meat batter were measured by the capillary extrusion method of Mayfield et al (1978) using an Instron TM (Canton, MA). The sample was held in a 5.0 t O.S"C cooler before and during the Instron testing.…”

Testing protein functionality

“…The relation between texture and salt soluble protein levels applies also to Chinese meat balls (Kung-wan). 143 Mechanically deboned poultry meat, 144 Large deformation rheological measurements using the Instron universal tester is another routine test for protein functionality in meat emulsions. Substitution of meat protein by vegetable protein leads to a reduction in the texture of cooked emulsions.…”

Acceptability of Frankfurters Made from Mechanically Deboned Poultry Meat as Affected by Carcass Part, Condition of Meat, and Days of Storage

“…Lower emulsification capacity was closely related to higher fat content at higher skin levels. Mayfield et al (1978), investigating frankfurter batters with 16% and 21% fat, found greater gel-water and fat release in samples with the higher levels of fat. They concluded the higher fat caused instability due to insufficient fat entrapment by the protein-water matrix in the batter.…”