High pressure-cooking of chicken meat batters with starch, egg white, and iota carrageenan

Journal of Food Science

Volumn 63, Issue 2, 1998, Pages 267-271

  Fernandez, P ^a   Cofrades, S ^a   Solas, M T ^b   Carballo, J ^a   Jimenez Colmenero F ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Chicken batter; Egg white; High pressure; Iota carrageenan; Starch

Indexed keywords

EID: 0031926541     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15723.x     Document Type: Article

References (34)

1. AOAC. 1984. Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC.
2. ++ on the rheological and gelation properties of reduced fat pork sausages containing carrageenans. Lebensm. Wiss. Technol. 22: 124-132.
3. Bloukas, J.G., Paneras, E.D., and Papadima, S. 1997. Effect of carrageenan on processing and quality characteristics of low-fat frankfurters. J. Muscle Foods 8: 63-83.
4. Bourne, M.C. 1978. Texture profile analysis. Food Technol. 32: 65-62.
5. Carballo, J., Barreto, G., and Jiménez Colmenero, F. 1995. Starch and egg white influence on properties of bologna sausage as related to fat content. J. Food Sci. 60: 673-677.
6. Carballo, J., Fernández, P., Barreto, G., Solas, M.T., and Jiménez Colmenero, F. 1996a. Characteristics of high-and low-fat bologna sausages as affected by final internal cooking temperature and chilling storage. J. Sci. Food Agric. 72: 40-48.
7. Carballo, J., Fernández, P., Barreto, G., Solas, M.T., and Jiménez Colmenero, F. 1996b. Morphology and texture of bologna sausage as related to content of fat, starch and egg white. J. Food Sci. 61: 652-655.
8. Carballo, J., Fernández, P., Carrascosa, A. V., Solas, M. T., and Jiménez Colmenero, F. 1997. Characteristics of low and high-fat beef patties: Effects of high hydrostatic pressure. J. Food Protect. 60: 48-53.
9. Carballo, J., Fernández, P., and Jiménez Colmenero, F. 1996c. Texture of uncooked and cooked low-and high-fat meat batters as affected by high hydrostatic pressure. J. Agric. Food Chem. 44: 1624-1625.
10. Cheftel, J. C. and Culioli, J. 1997. Effects of high pressure on meat: a review. Meat Sci. 46: 211-236.
11. Chen, J. S., Lee, C. M., and Grapo, C. 1993. Linear programming and response surface methodology to optimize surimi gel texture. J. Food Sci. 58: 535-538.
12. Chung, K.H. and Lee, C.M. 1991. Water binding and ingredient dispersion pattern effect on surimi gel texture. J. Food Sci. 56: 1263-1266.
13. Claus, J.R. and Hunt, M.C. 1991. Low-fat, high added-water bologna formulated with texture-modifying ingredients. J. Food Sci. 56: 643-647, 652.
14. Couso, I., Alvarez, C., Solas, M.T., Barba, C., and Tejada, M. 1997. Morphology of starch in surimi gels. Z. Lebens. Unters. Forsch. 204: 121-128.
15. Defreitas, Z., Sebranek, J.G., Olson, D.G., and Carr, J.M. 1995. Functionality of carrageenan and salt-soluble meat proteins in model system. Proceedings of 41th International Congress of Meat Science and Technology, p 437-438. San Antonio, TX.
16. Dexter, D.R., Sofos, J.N., and Schmidt, G.R. 1993. Quality characteristics of turkey bologna formulated with carrageenan, starch, milk and soy protein. J. Muscle Foods 4: 207-223.
17. Fernández-Martín, F., Fernández, P., Carballo, J., and Jiménez Colmenero, F. 1997. Pressure-heat combinations on pork meat batters: Protein thermal behaviour and rheological properties. J. Agric. Food Chem. (In press).
18. Foegeding, E. A. and Ramsey, S. R. 1986. Effect of gums on low-fat meat batters. J. Food Sci. 51: 33-36, 46.
19. Foegeding, E.A. and Ramsey, S.R. 1987. Rheological and water holding properties of gelled meat batters containing iota carrageenan, kappa carrageenan or xanthan gum. J. Food Sci. 52: 549-553.
20. Gómez-Guillén, C., Solas, M.T., Borderías, J., and Montero, P. 1996. Effect of heating temperature and sodium chloride concentration on ultrastructure and texture of gels made from giant squid (Dosidicus gigas) with addition of starch, i-carrageenan and egg white. Z. Lebensm Unters Forsch. 202: 221-227.
21. Goutenfongea, R. and Dumont, J.P. 1990. Developments in low-fat and meat products, in Reducing Fat in Meat Animals, Wood, J.D. and A.V. Fisher (Ed.), p. 398-436, Elsevier Applied Science. London.
22. Hammer, G.F. 1992. Sustancias aditivas y aditivos. Ch. 5 in Tecnología de los embutidos escaldados, p. 83-106. Editorial Acribia. Zaragoza. Spain.
23. Ikeuchi, Y., Tanji, H., Kim, K., and Suzuki, A. 1992. Dynamic Theological measurements of heat-induced pressurized actomyosin gels. J. Agric. Food Chem. 40: 1751-1755.
24. Keeton, J.T. 1992. Low-fat meat products - Technological problems with processing. Proceedings of 38th International Congress of Meat Science and Technology, Vol. 1, p. 175-182. Clermont-Ferrand. France.
25. Lee, C.H., Wu, C-H., and Okada, M. 1992. Ingredient and formulation technology for surimi-based products. Ch 11 in Surimi Technology, T.C. Lanier and C.M. Lee (Ed.), p. 273-302. Marcel Dekker, Inc., New York.
26. Macfarlane, J.J., McKenzie, Y.J., and Turner, R.H. 1984. Binding of comminuted meat: Effect of high pressure. Meat Sci. 10: 307-320.
27. Mandava, R., Fernandez, I., and Juillerat, M. 1994. Effect of high hydrostatic pressure on sausage batters. Proceedings of 40th International Congress of Meat Science and Technology. S-VIB. 11, p. 1-6. The Hague, Holland.
28. Messens, W., Van Camp, J., and Huyghebaert, A. 1997. The use of high pressure to modify the functionality of food protein. Trends Food Sci. Technol. 8: 107-112.
29. Niwa, E. 1992. Chemistry of surimi gelation. Ch. 16 in Surimi Technology, T.C. Lanier and C.M. Lee (Ed.), p. 389-427. Marcel Dekker, Inc., New York.
30. Shand, J.S., Schmidt, G.R., Mandingo, R.W., and Claus, J.R. 1990. New technology for low-fat meat products. Reciprocal Meat Conference Proceedings 43: 37-52
31. Suzuki, T. and Macfarlane, J.J. 1984. Modification of the heat-setting characteristics of the myosin by pressure treatment. Meat Sci. 11: 263-274.
32. Trius, A., Sebranek, J.G., Rust, R.E., and Carr, J.M. 1994. Carrageenans in beaker sausages as affected by pH and sodium tripolyphosphate. J. Food Sci. 59: 946-951.
33. Yamamoto, K., Hayashi, S., and Yasui, T. 1993. Hydrostatic pressure aggregation of myosin molecules in 0.5M KCl at pH 6.0. Biosci. Biotech. Biochem. 57: 383-389.
34. Ziegler, G.R. and Foegeding, E.A. 1990. The gelation of proteins. Adv. Food Nutri. Res. 34: 203-298.