36D-17 |
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S. B. UNAL, F. Erdogdu, and H. I. Ekiz. Dept. of Food Engineering, Mersin Univ., Ciftlikkoy, Mersin, 33343, Turkey Polyphosphates, especially sodium tripolyphosphates (STP) are important functional additives used in meat and meat products. Textural properties and cook losses of meats are significantly affected by internal temperature changes and STPs. The STPs reduce cook losses and improve textural properties especially by increasing water holding capacity of the meat proteins. However, the increase in internal temperature enhances meat proteins denaturation and decreases their water holding capacity. Therefore, it is important to determine these changes and effects of internal temperature and STPs on these properties. The objective of this research was to determine the effects of internal temperature, STP concentration and STP dipping time on cook losses and textural properties of meats. The meat samples (2 cm in size) were dipped in different concentrations of STP solutions (2, 4 and 6%) for different times (0, 10, 20, 30 minutes) and cooked in boiling water for 0, 5, 10, 15 minutes. Internal temperature changes were determined using analytical solutions. Thermal properties of meats were determined based on their moisture content via the equations found in the literature. Cook losses were calculated from weight changes, and textural properties were determined using texture profile analysis in Texture Analyzer TA-XT2i (Stable Micro Systems). STPs decreased cook losses and hardness in meats while the increase in STP concentration increased springeness and cohesiveness values. Increases in internal temperature resulted in higher hardness, gumminess, chewiness and cook loss values. In addition to these, cook losses and hardness values were the highest in meats that were not treated with STPs before cooking. The results showed that the STP concentration and the internal temperature changes affected the textural properties and the cook losses in a great manner. These results may be used for a further meat processing optimization studies when they are correlated with sensory data.
Session 36D, Food Engineering: Rheology
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |