14F-32 |
Protein-additives to modify texture of retorted egg products |
V. MORENO1, J. R. Mount2, S. Zivanovic2, and J. Weiss2. (1) Dept. of Food Science and Technology, University of Tennessee, 2605 River Road, Knoxville, TN 37996-4500, (2) Dept. of Food Science & Technology, Univ. of Tennessee, 2605 River Dr., Knoxville, TN 37996-4591
Retorted egg products are commonly found in military rations as a major source of proteins. At present, because of undesirable changes in texture attributes after retorting, egg products are the least accepted part of military rations. Therefore, a need exists to improve texture of these products. The objective of this study was to determine impact of protein type, concentration and processing conditions on texture of retorted egg products. A basic egg breakfast item was formulated using 65% liquid whole egg, 27.6% water, 4.6% vegetable oil and 0.6% NaCl. Commercial proteins (whey protein isolates [WPI], sodium caseinate, calcium caseinate , sodium/calcium caseinate, soy and wheat) were added at concentrations ranging from 0.5 to 1.85% and formulation were retorted at 120ºC for 30 minutes with two come-up times (5 and 35min.). Samples were subjected to texture profile analysis (TPA) using a TA-TXT2 texture analyzer. TPA showed significant differences in texture of retorted egg products upon addition of commercial proteins. Hardness of egg products increased in the following order: wheat and soy proteins < milk proteins (sodium/calcium caseinates) < WPI. Control containing no commercial protein had the lowest hardness (1.223N compared to 1.720N for WPI) and the highest cohesiveness (0.92). Cohesiveness decreased from 0.92 to 0.74 for egg products containing WPI. Following the same order, gumminess ranged from 0.927 to 1.301N. Hardness and chewiness increased and cohesiveness decreased with increasing protein concentration e.g. hardness increased from 1.1 to 1.41N for 0.5 and 1.85wt% calcium caseinate, respectively. Come-up time did not noticeably influence texture of the product. Results were explained in terms of protein-protein interactions, extent of intermolecular cross-linking and mixed gel network formation. Addition of proteins to egg product formulations promises to be an effective means to modify their texture and sensory characteristics and may lead to higher acceptability of scrambled egg rations.
Session 14F, Product Development: General
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