Evaluation of quality characteristics of chicken meat emulsion/nuggets prepared by using different equipment

Abstract

Chicken meat emulsions prepared using food processor (FP), an indigenous meat cutter (MC) and bowl chopper (BC) were evaluated for physicochemical, texture and electron microscopic studies (SEM). Product yield, emulsion stability, hydration properties and gel strength (N) were significantly (P<0.05) higher in BC. Total fluid release (TFR), water release (WR) and fat release (FR) was lowest in BC. Significantly (P<0.05) higher lightness (L) in BC and redness (a) in FP emulsion were observed. Higher firmness, gumminess, chewiness and cohesiveness were observed in BC emulsion. SEM studies revealed a dense and compact protein matrix characteristic of heat induced protein gels. All micrographs showed structures that are compatible with fat globules, muscle fiber, meat protein matrix and heat induced gel/protein matrix. Sensory evaluation showed no significant difference between three treatments for colour, flavour, texture and acceptability scores. Thus, food processor and indigenously developed meat cutter found suitable for producing a stable chicken meat emulsion required for indigenous meat products.

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

“…Higher protein extraction and good water-and fat-binding properties are factors concerning the desirable firmness of chicken nuggets (Devatkal et al 2014). As seen in Fig.…”

“…The better rheological properties of the continuous phase might decrease a chance for fat globules moving to coalesce in emulsified meat. This maintained particle size of fat globules correspond to stabilized meat emulsion during cooking, contributing to qualified nugget texture (Devatkal et al 2014). However, there was a negative interaction effect between the KF/XG mixture and SP (Eq.…”

“…This was in agreement with the study of Singh et al (2011) who showed that the decrease in L * in chicken nuggets with partial soybean oil replacement by linseed oil was attributable to less of a browning effect due to lower lipid oxidation. A significant decrease in redness value of both nuggets during storage was corresponded to protein denaturation/concentration, fat and water content, meat pigments and degree of oxidative reactions (Devatkal et al 2014). During frozen storage, malonaldehyde, an oxidative product generated by lipid oxidation, can react with myosins, resulting in the discoloration of stored meat products (Cagdas and Kumcuoglu 2015).…”

Effect of meat and water temperature and emulsion speed on the industrial process for chicken mortadella

“…Quality patterns such as texture, color, and appearance with water and fat separation will reduce both yield and quality of the final product promoting economical losses and consumer rejection (Allais, Christophe, Pierre, & Dufour, 2004;Barbut, 2006;Tornberg, 2005). Studies show that these quality changes may be influenced by changes in the process parameters such as chopping and time (Allais et al, 2004;Alvarez, Castillo, Payne, Garrido, & Bañón, 2007); comminution temperature (Bañón, Díaz, Nieto, Castillo, & Alvarez, 2008;Thomas, Anjaneyulu, Gadekar, Pragati, & Kondaiah, 2007), cooking process (Orsolin, Steffens, Dalla Rosa, & Steffens, 2015) and chopping equipment (Devatkal, Manjunatha, Narsaiah, & Patil, 2014), or modifications in formulations such as lipid replacement (Thomas et al, 2007;Trindade, Thomazine, Oliveira, Balieiro, & Favaro-Trindade, 2010;Yunes et al, 2013) and sodium reduction (Pietrasik & Gaudette, 2014;Ruusunen et al, 2005).…”

Modelling the cross‐contamination of Listeria monocytogenes in pork during bowl chopping

“…The bowl chopper consists of a horizontal revolving bowl and several vertical rotating curved knives and is used to chop and mix fresh or frozen meat with water (often in the form of ice) and functional ingredients for industrial meat products, such as burger patties, meatballs, kebabs and frankfurter-type sausages (Devatkal et al, 2014). The complex structure of bowl chopper can easily cause microbial resilience and contamination, and it is also difficult to clean surplus materials.…”