Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts

LWT

Volumn 42, Issue 2, 2009, Pages 563-569

  Totosaus, Alfonso ^a   Pérez Chabela, M Lourdes ^b  

^a Food Science Lab   (Mexico)

^b DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Gellan gum; Low fat; Microstructure; Reduced sodium; Sausages; Texture

Indexed keywords

CALCIUM CHLORIDE; GELATION; MAGNESIUM COMPOUNDS; MEATS; POTASSIUM CHLORIDE; SODIUM; SODIUM ALGINATE; SODIUM CHLORIDE;

FAT REDUCTION; GELLAN GUM; INSTRUMENTAL TEXTURE; LOW-FAT; PROPERTIES AND MICROSTRUCTURES; PROPERTY; REDUCED-SODIUM; SAUSAGE; SODIUM REDUCTIONS; TEXTURAL PROPERTIES;

MICROSTRUCTURE;

EID: 55649107266     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.07.016     Document Type: Article

References (45)

1. Barbut S. Importance of fat emulsification and protein matrix characteristics in meat batter stability. Journal of Muscle Foods 6 (1995) 161-177
2. Barbut S., and Findlay C.J. Influence of sodium, potassium and magnesium chloride on thermal properties of beef muscle. Journal of Food Science 56 (1991) 180-182
3. Bourne M.C. Texture profile analysis. Food Technology 32 7 (1978) 62-66 72
4. Bourne M.C. Texture profile analysis - methodology interpretation clarified. Journal of Food Science 60 (1995) vii
5. Carballo J., Fernández P., Barreto G., Solas M.T., and Jiménez-Colmenero F. Morphology and texture of bologna sausage as related to content of fat, starch and egg white. Journal of Food Science 61 (1996) 652-655
6. Der G., and Everitt B.S. Handbook of statistical analyses using SAS. 2nd ed. (2002), Chapman and Hall/CRC, Boca Raton pp. 101-116
7. Duda Z., Pietrasik Z., Cieślik D., and Tubaj M. Gellan gum and carrageenan used as recipe component of comminuted scalded sausages. 41st International congress on meat science and technology proceedings Vol. II (1995) 431-432 San Antonio, TX, USA
8. Gill T.A., Keith R.A., and Smith Lall B. Textural deterioration of red hake and haddock muscle in frozen storage as related to chemical parameters and changes in the myofibrillar proteins. Journal of Food Science 44 (1979) 661-667
9. Gordon A., and Barbut S. Effect of chloride salts on the protein extraction and interfacial protein film formation in meat batters. Journal of the Science of Food and Agriculture 58 (1992) 227-238
10. Gunning A.P., Kirby A.R., Ridout M.J., Brownsey G.J., and Morris V.J. Investigation of gellan networks and gels by atomic force microscopy. Macromolecules 29 (1996) 6791-6796
11. Hand L.W., Terrel R.N., and Smith G.C. Effects of chloride salts on physical, chemical and sensory properties of frankfurters. Journal of Food Science 47 (1982) 1800-1802 1817
12. Haq A., Webb N.B., Whitfield J.K., and Morrison G.S. Development of a prototype sausage emulsion preparation system. Journal of Food Science 37 (1972) 480-484
13. Hsu S.Y., and Chung H.-Y. Comparison of 13 edible gum-hydrate fat substitutes for low fat Kung-wan (an emulsified meatball). Journal of Food Engineering 40 (1999) 279-285
14. Huang Y., Singh P.P., Tang J., and Swanson B.G. Gelling temperatures of high acyl gellan as affected by monovalent and divalent cations with rheological analysis. Carbohydrate Polymers 56 (2004) 27-33
15. Izumi Y., Kikuta N., Sakai K., and Takezawa H. Phase diagrams and molecular structures of sodium-salt-type gellan gum. Carbohydrate Polymers 30 (1996) 121-127
16. Izumi Y., Saito S., and Soma K. Differential scanning calorimetry and structural studies of the sol-gel transitions of gellan gum in water. Progress in Colloids and Polymer Science 114 (1999) 48-55
17. Jauregui C.A., Regenstein J.M., and Baker R.C. A simple centrifugal method for measuring expressible moisture, a water binding property of muscle foods. Journal of Food Science 46 (1981) 1271-1273
18. Jimenéz-Colmenero F. Relevant factors in strategies for fat reduction in meat products. Tends in Food Science and Technology 11 (2000) 56-66
19. Jones K.W. Protein lipids interactions in processed meats. Reciprocal Meat Conference Proceeding 37 (1984) 52-57
20. Julavittayanukul O., Benjakul S., and Visessanguan W. Effect of phosphate compounds on gel-formation ability of surimi from bigeye snapper (Priacanthus tayenus). Food Hydrocolloids 20 (2006) 1153-1163
21. Kang K.S., and Pettitt D.J. Xanthan, gellan and rhamsan. In: Whistler R.L., and Bemiller J.N. (Eds). Industrial gums: Polysaccharides and their derivates. 3rd ed. (1993), Academic Press, San Diego
22. Keeton J.T. Low fat meat products - technological problems with processing. Meat Science 36 (1994) 261-276
23. Lin K.-W., and Huang H.-Y. Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters. Meat Science 65 (2003) 749-755
24. Meza-Hernández, S. (2004). Efecto de la concentración de sodio, potasio y sales dicationcias (calico y magnesio) sobre las propiedades de gelificación de gelana en la reducción de grasa y sustitución de sodio en productos cárnicos. BS thesis, Universidad Autonóma del Estado de Hidalgo, México.
25. Miyoshi E., and Nishinari K. Rheological and thermal properties near the sol-gel transition of gellan gum aqueous solutions. Progress in Colloids and Polymer Science 114 (1999) 68-82
26. Miyoshi E., Takaya T., and Nishinari K. Rheological and thermal studies of sol-gel transitions in gellan gum aqueous solutions. Carbohydrate Polymers 30 (1996) 109-119
27. Morris V.J. Science, structure and applications of microbial polysaccharides. In: Phillips G.O., Williams P.A., and Wedlock D.J. (Eds). Gums and stabilisers for the food industry - 5 (1990), IRL Press, Oxford
28. Morris V.J., Kirby A.R., and Gunning A.P. A fibrous model for gellan gels from atomic force microscopy studies. Progress in Colloids and Polymer Science 114 (1999) 102-108
29. Nayak R., Kenner P.B., and Slider S. Protein extractability of turkey breast and thigh with varying sodium chloride as affected by low levels of calcium, magnesium and zinc chloride. Journal of Food Science 61 (1996) 1149-1154
30. Nayak R., Kenney P.B., Slider S., Head M.K., and Killefer J. Cook yield, texture and gel ultrastructure of model beef batters as affected by low levels of calcium, magnesium and zinc chloride. Journal of Food Science 63 (1998) 945-950
31. Nayak R., Kenney P.B., Slider S., Head M.K., and Killefer J. Myofibrillar protein solubility affected by low levels of calcium, magnesium and zinc chloride. Journal of Food Science 63 (1998) 951-954
32. Piggot R.S., Kenney P.B., Slider S., and Head M.K. Formulation protocol and dicationic salts affect protein functionality on model systems beef batters. Journal of Food Science 65 (2000) 1151-1154
33. Rogers R.W. Manufacturing of reduced-fat, low-fat, and fat-free emulsions sausages. In: Hui Y.H., Nip W.-K., Rodgers R.W., and Young O.A. (Eds). Meat science and applications (2001), Marcel Dekker, New York
34. Ruussunen M., and Poulanne E. Reducing sodium intake from meat products. Meat Science 70 (2005) 531-541
35. Seman D.L., Olson D.G., and Mandigo R.W. Effect of reduction and partial replacement of sodium on bologna characteristics and acceptability. Journal of Food Science 45 (1980) 1116-1121
36. Shand P.J. Textural, water holding, and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley. Journal of Food Science 65 (2000) 101-107
37. Szczceniak A.S. Classification of textural characteristics. Journal of Food Science 28 (1963) 385-389
38. Tang J., Tung M.A., and Zeng Y. Mechanical properties of gellan gels in relation to divalent cations. Journal of Food Science 60 (1995) 748-752
39. Tang J., Tung M.A., and Zeng Y. Compression strength and deformation of gellan gels formed with mono- and divalent cations. Carbohydrate Polymers 29 (1996) 11-16
40. Tang J., Tung M.A., and Zeng Y. Gelling properties of gellan solutions containing monovalent and divlent cations. Journal of Food Science 62 (1997) 688-692 712
41. Texture Technologies. Textural profile analysis explained & annotated. [web page]. Modified August 2003 (2003). Accessed November 2004
42. Veland J., and Torrissen O.J. The texture of Atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner-Bratzler shear test. Journal of the Science of Food and Agriculture 79 (1999) 1737-1746
43. Whiting R.C. Stability and gel strength of frankfurter batters made with reduced NaCl. Journal of Food Science 49 (1984) 1350-1354 1362
44. Whiting R.C. Influence of various salts and water soluble compounds on the water and fat exudation and gel strength of meat batters. Journal of Food Science 52 (1987) 1130-1132 1158
45. Xiong Y.L. Structure/function relationship of muscle proteins. In: Damodaran S., and Paraf A. (Eds). Food proteins and their applications (1997), Marcel Dekker, New York