Vacuum emulsification of meat

Abstract

Viscosity of the Emulsion 13 Emulsion Stability 14 Muscle Proteins 20 Effect of Fat in Emulsions 30 Role of Water 33 The Role of Salts 35 Effect of pH 41 Effect of Temperature in Emulsification 42 Beneficial Effects of Air Reduction 43 EXPERIMENTAL 45 The Model System 45 The Sausage Emulsion 52 Experimental Design and Statistical Analysis 56 RESULTS AND DISCUSSION 58 The Model System 58

Functional comparison of soy protein isolate and sodium caseinate in stabilized fat mixtures

“…Temperature EC micrographs published by other authors appear to agree with the breakdown of protein coated water and lipid cells seen in this study (Smith et al, 1973;Tantikarnjathep, 1980;Eegenstein and Regenstein, 1984). It is unknown why this mode of breakdown has not previously been suggested.…”

“…The protein source used was caseinate or soy isolate rather than extracted muscle proteins. Swift et al (1961) for the slurry formation was a container designed by Tantikarnjathep (1980) for emulsion capacity measurement.…”

Effect of sodium chloride and fat content on physical, chemical and sensory properties of bologna

“…1965). Tantekarnjathep (1980) found no appreciable improvement in emulsion stability by vacuum in a model system. There was a significant improvement in vacuum emulsification of 11.3% using the same system.…”

“…Comparing vacuum and nonvacuum chopped franks, Tantekarnjathep (1980) found vacuum chopping to be superior to nonvacuum chopping. The vacuum chopped emulsion lost less fat in stability testing and had a significantly lower cooking loss.…”