Emulsion products, Biology

Emulsion products

Ground meat products such as sausages, patties and luncheon meats are emulsion based products and their quality depends upon the ability of lean meat (fat free meat) in the presence of salt, polyphosphates, water and other additives to form emulsion with fat, which are relatively heat stable. Meat proteins are natural emulsifying agents in the meat emulsions. Meat emulsion is prepared by mincing the meat and blending with other ingredients and subsequently chopping in a bowl chopper to induce emulsification. Chopping temperature of meat is an important factor in achieving stability, since temperatures in excess of 15° to 20°C, emulsions begin to break down. Food cutters are used to comminute meat materials finely. The arrangement, number, shape, speed and sharpness of knives are the main factors influence cutter 's performance. Distance between knives and bowl should be adjusted to 0.7 mm. The degree of comminution and the appearance of the product are controlled to a degree by the order of addition, the relative speeds of the bowl and cutting knives and the total chopping time.

Reduction in production cost of meat products is achieved largely through economic formulations. Use of by-products, additives (salt, polyphosphate) and fillers/ binders/extenders (non meat ingredients) at appropriate level ensure reduction in formulation costs. Polyphosphates like tetra sodium pyrophosphate, sodium tripolyphosphate or a combination of food grade phosphates at 0.5 % level of formulation have a synergistic effect in improving the quality of meat products in combination with 1to 2 % salt. Product palatability is increased due to better retention of fat and spice as well as decreased cooking losses. Water or ice is added to the formulation up to 10 % level to dissolve salt and phosphate, solubilise the meat proteins, reduce heat during chopping and provide fluidity to the emulsion.

A variety of plant protein products are incorporated in meat products as functional component, which contribute in binding protein sites for a more compact yet tender comminuted product; reducing accumulation of surface fat resulting in a tastier, juicy cooked product; reducing weight and dimensional shrinkage and contributing a significantly high quality protein comparable to eggs and milk. A variety of non meat materials such as starches or flours, mashed potato,  soy products, milk solids, egg liquid or cooked eggs, rusk, suji and dal (processed pulses) are added to basic meat formulations to improve emulsion stability, cooking yield, slicing characteristic and flavour and reduce formulation costs. However, these meat fillers have negative effects upon products firmness. The level of addition varies from 2 to 20 % depending upon the additive, product and functionality desired.

Posted Date: 9/20/2012 2:04:13 AM | Location : United States

Related Discussions:- Emulsion products, Assignment Help, Ask Question on Emulsion products, Get Answer, Expert's Help, Emulsion products Discussions

Write discussion on Emulsion products
Your posts are moderated
Related Questions
Omni Science Valve :  This is another type of tilting disc valve available from 1978. The cage is made of titanium and disc out of pyrolitic carbon. There have been a

Determine Effect of Inadequate calcium intake and iron deficiency anaemia? The requirement of iron and calcium is at its peak in adolescence due to an increase in the skeletal

Calculation of Maximum Crop Yield Percent It was pointed out previously that 1 Baule of any growth factor is equal in effect on growth to the effect of 1 Baule of any other fa

Q. Explain about Chronic Gastritis? It precedes development of organic gastric lesion, or tissue damage. Recurrent inflammation leads to changes in enzyme activity of gastric m

LEGAL RIGHTS OF PSYCHIATRIC PATIENTS: When a patient is admitted in psychiatric hospital he may be deprived of  the freedom  to leave the hospital, and also to maintain certai

is cnidaria having both interacellular & extracellular digestion?

Q. Why are pteridophytes more common in humid places? Pteridophytes are more common in humid places since they depend on water for their gametes to fecundate one another. In hu

Chronic Bronchitis Chronic Bronchitis is defined clinically as hypersecretion of mucus and recurrent episode of productive cough for a period of 3 months per year at least tw

Q. After the morula stage what is the next stage? What is the morphological feature that defines this stage? In the blastula stage the compactness is lost and an internal cavit

Can you give me an example of the species that crossed a few habitats?