76D-18 |
Extended holding time, sodium tripolyphosphate, and sodium chloride affect functional traits of model beef and trout batters |
P. B. KENNEY1, S. D. Slider, and C. McConnell. (1) Division of Animal and Veterinary Sciences, West Virginia University, P. O. Box 6108, Morgantown, WV 26506-6108 Blending raw material and ingredients and holding this formulation prior to thermal processing has been used to enhance raw material utility. Ionic strength, pH, and muscle source contribute to protein behavior throughout formulation and processing. This experiment was conducted to characterize batter changes associated with extended holding time as affected by specie, sodium tripolyphosphate (STPP), and NaCl concentration. Peeled beef knuckle, boneless rainbow trout fillets, and beef fat trim were collected and ground. Minces were formulated to contain 10% fat, 30% added water, 550 ppm sodium erythorbate, and 120 ppm NaNO2. Two NaCl levels (2 and 4%), two STPP levels (0 and 0.4%), two species (beef and rainbow trout), and 3 holding times (0, 16, and 48 h) prior to thermal processing were replicated 3 times as a balanced incomplete block design with treatments nested within specie. Trout batter protein solubility (PS) and raw and cooked pH were higher (P<0.05) than beef batter measurements. Protein solubility of 2 and 4% NaCl was not different (P>0.05). Time did not affect (P>0.05) PS of treatments without STPP; however, with STPP, extending the holding time to 48 h reduced (P<0.05) PS. NaCl and STPP did not affect (P>0.05) cook yield for trout minces; whereas, both ingredients increased (P<0.05) cook yield of beef minces. Holding time increased hardness of trout and beef minces with a greater increase for beef; trout minces were softer (P<0.05) than beef minces. NaCl did not affect (P>0.05) hardness of trout minces, but it increased (P<0.05) hardness of beef minces. At 0 h, STPP decreased (P<0.05) hardness, at 16 h STPP had no affect (P>0.05), and at 48 h, STPP increased (P<0.05) hardness. Functional differences between beef and trout as extremes reveal that ingredient and environmental factors during processing should be carefully modified as a function of raw material characteristics.
Session 76D, Muscle Foods II
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