Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design

Zorba, Ömer; Kurt, Şükrü

doi:10.1016/j.meatsci.2006.02.017

Cited by 50 publications

(40 citation statements)

References 18 publications

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Section: Resultssupporting

confidence: 83%

“…This has a large effect on the textural properties and the yield of emulsified meat products (Vega-Warner et al, 1999). The present study confirms that the protein concentration, pH and meat species affect the protein solubility (Zorba and Kurt, 2006).Instrumental color The color of the raw batters, and kung-wans, formulated with various ratios of CBM and PLM are presented in Table 2. There were significant (p < 0.05) differences in lightness (L*-value), redness (a*-value), and yellowness (b*-value) of the cooked and uncooked batters containing the different contents of CBM.…”

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confidence: 77%

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Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Kang

Zou

et al. 2013

FSTR

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The effects of various mixtures of pork leg meat and chicken breast meat, ranging from 0 to 100% on quality attributes of raw meat-emulsion batters and kung-wans were investigated. Increasing the content of chicken breast meat altered the color by increasing lightness and yellowness, increased protein solubility, and increased hardness. Hardness and springiness play important roles in kung-wan, and consumers prefer those having a firmer, harder texture. The emulsion stability changed with different mixtures of pork leg meat and chicken breast meat. With mixtures of meats, the emulsion stabilities were lower. The treatments which containing chicken breast meat had a higher storage modulus than 100% pork leg meat at temperatures higher than 60℃, and so had better texture. The results showed that chicken breast meat, at 50% substitution for pork leg meat, improved the quality of kung-wan.Keywords: kung-wan, emulsion stability, dynamic rheological, protein solubility, texture *To whom correspondence should be addressed. E-mail: xlxu@njau.edu.cn IntroductionEmulsified meats are available in a large range of products that provide the consumer with a wide choice of textures and flavors depending on their method of production. Commonly, different types of specific products originate from individual countries or regions where tradition has played a large part in their development. One such product is the Chinese-style meatball, or kung-wan, which is made primarily from pork and is a popular meat product in Taiwan and related Chinese communities (Hsu and Chung, 1998). It is a typical emulsified meat product, commonly made with pork leg meat and back fat (Hsu and Chung, 1999). Consumers regard texture is an important factor of this product, and in particular, springiness and cohesiveness are two attributes that define this ball-shaped meat product. Springiness is to some extent the result of inclusion of air during the beating method used in their production.These important textural properties are highly dependent not only on the method of fabrication but also upon the properties of the myofibrillar proteins and the characteristics of the muscle tissue. It has been reported for instance that muscle from pork and chicken have different gelation properties (Cofrades et al., 1997;Iwasaki et al., 2006;Kang et al., 2010) which affects the product texture. The salt soluble proteins (SSP) of muscle are the most important functional proteins for the manufacture of emulsified meat products. Muscle is classified by fiber type. Pork leg meat (PLM) is comprised primarily of type IIB fibers, and other is type I and type IIA myofibers (Suzuki et al., 1999), whereas chicken breast meat (CBM) is composed of essentially 100% white muscle fiber (fiber type IIB) (Nakamura et al., 2004). Different muscle types exhibit different the heat-induced gelation properties of SSP (Xiong, 1994).The consumption of chicken meat continues to grow around the world. Chicken meat is viewed as a tastier, healthier, lower in fat-content than pork (McCarthy et ...

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Section: Resultssupporting

confidence: 83%

supporting

confidence: 77%

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Kang

Zou

et al. 2013

FSTR

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“…It was also observed that proteins exhibited high functionality since they retained a significant amount of water (Zorba and Kurt 2006).…”

Section: Compositional Properties Of Mscm and Mscm Surimi-like Materialsmentioning

confidence: 98%

Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

2013

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Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for frozen storage, which is the primary constituent of processed foods. Mechanically separated chicken meat (MSCM) is a common ingredient of comminuted sausages mainly due to its low price. The present work aimed to define the adequate parameters to obtain surimi-like material from MSCM using response surface methodology, and to characterize the chemical and textural properties of this product. The MSCM was utilized in the elaboration of surimi-like material using the bleaching method with sodium bicarbonate and sodium chloride solutions. For this purpose, the effect of process parameters viz: temperature (T=2, 7, and 12°C), time (t=5, 10, and 15 min/cycles) and washing solution:MSCM ratio (R=2:1, 4:1, and 6:1w/w) were evaluated using response surface methodology. The highest composite design averages obtained were 10.7 % for protein content, 1,003.4 g for breaking force, 645.8 g.cm for gel strength, 9.0 N for cutting strength, and 24.1 N.s for work of shearing at the optimum combination of processing conditions of 7°C, 10 min and 4:1 washing solution:MSCM ratio, corresponding to the central points of the proposed experimental design. The obtained models had high determination coefficients, explaining 95.85, 98.23, 98.41, and 96.08 % of total variability in protein content, cutting strength, breaking force, and work of shearing variabilities, respectively. According to the folding test the surimi-like material presented the same characteristics of a high quality surimi (FT=5).

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“…Chicken breast meat contains less connective tissue than beef (Zorba and Kurt, 2006).Protein characteristics and physicochemical properties of red and white meat were different from each other Kurt, 2006, 2008). The ratio of myofibrillar proteins in the protein composition related to structure of protein matrix and that explain the differences between breast and thigh meat.…”

Section: Resultsmentioning

confidence: 98%

Use Triticale Grains Replacing of Corn in Broiler Chick Diets and their Effect on Some Quality Characteristics of Breast Meat

2016

IJSR

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Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design

Cited by 50 publications

References 18 publications

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

Use Triticale Grains Replacing of Corn in Broiler Chick Diets and their Effect on Some Quality Characteristics of Breast Meat

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