88C-7 |
Modeling the water-holding capacity of meat as a function of cooking time and temperature |
M. SUPARNO1, B. P. Marks1, A. Orta-Ramirez2, and D. M. Smith3. (1) Department of Agricultural Engineering, Michigan State University, 218 Farrall Hall, East Lansing, MI 48824-1323, (2) Department of Food Science and Human Nutrition, Mich. State Univ., 3383 Anthony Hall, East Lansing, MI 48824, (3) Department of Food Science and Toxicology, University of Idaho, P.O. Box 2201, Moscow, ID 83844-2201 Water holding capacity (WHC) is an important physical characteristic affecting the quality and cooking yield of manufactured muscle foods. Although many previous studies have documented the effects of heating temperature on WHC, none have quantitatively modeled WHC as a function of both temperature and heating time. Such a model would be valuable in developing accurate predictions for cooking yield. Our objective was to evaluate the effects of heating temperature and time on WHC of ground turkey and to subsequently model the thermally induced changes via nth-order reaction kinetics, with an Arrhenius-type temperature dependency. Small samples (5 g) of ground turkey in brass tubes (8.8 mm diameter) were heated isothermally in a controlled water bath at various time-temperature combinations (45, 55, 65, 75, 85, and 95°C and durations ranging from 0 to 30 min). Water was released from the heated samples via centrifugation at 2000 rpm for 15 min. WHC was expressed as the fraction of native water retained in the sample after heating and centrifugation. Water holding capacity decreased with increasing heating temperature and time (P<0.05). After 30 min at the target temperatures, WHC decreased by as much as 20%, when compared to the WHC at the beginning of the holding time. Given that heating duration, in addition to heating temperature, significantly affected WHC, kinetic models for transient changes in WHC during cooking could be valuable additions to heat and mass transfer models. Such tools could improve predictions of cooking yield, which is an important economic measure for value-added meat processes.
Session 88C, Food Engineering: Physical and Chemical Properties
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