Modification of composition and palatability of emulsion-based meat products with microcrystalline cellulose

Hwei Choo Tay, Purdue University

Abstract

Frankfurters and bologna are processed meats with maximum fat content of 30%. Reduced fat products are characteristically dry, tough and rubbery. Acceptable low-fat (LF) products can be produced by increasing the amount of added-water (AW), changing the fat:protein ratio from 30:10 to 10:30. These LF, high AW products are generally less firm, more cohesive, juicier, and have greater cooking loss and liquid exuded into the package on storage (purge). Soy proteins and gums are incorporated to improve water-binding and emulsion stability (ES). Microcrystalline cellulose (MCC) has been used as fat replacers and fillers in reduced calorie foods. The objectives of this research were to improve textural properties of LF frankfurters with incorporation of different types of MCC at various levels, and to characterize textural and palatability parameters by chemical, physical and sensory methods. Soy increased water-binding, and decreased purge and expressible fluids (EF). Application of MCC increased EF. Gum decreased purge, but it also decreased ES and was detrimental to product texture. Low levels of soy and MCC decreased hardness but increased skin rubberiness and mealiness. MCC size did not affect sensory attributes but MCC type affected sample juiciness. LF products appeared darker and redder than high-fat products. Addition of MCC, soy and gums decreased color intensity. LF frankfurters gave higher fracturability, hardness and shear values than 30% fat controls. Low level application of MCC and soy did not alter these attributes as much as the higher levels. Heat treatment decreased fracturability, (increased skin tenderness), but increased hardness (firmness). Storage did not affect texture attributes. Panelists were unable to detect differences for low level application of MCC up to 2%. Consumers gave LF control and 2% MCC frankfurters similar ratings, but both were rated below the 30% fat control. Texture profile analysis indicated that the LF frankfurters were more rubbery, harder, mealy and less juicy than 30% fat control. LF products have reduced textural qualities and yields. Textural modification by increasing the amount of AW can produce an acceptable product. Most significant contribution by MCC to reduced-fat products would be as a non-caloric filler, without the flavor disadvantage of soy proteins. However, a balance must be obtained between acceptable mouthfeel and the mealiness perceived from MCC treatments.

Degree

Ph.D.

Advisors

Judge, Purdue University.

Subject Area

Food science

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