A comparison of fat-holding between beefburgers and emulsion sausages

✍ Scribed by Andersson, Annika; Andersson, Kerstin; Tornberg, Eva

• Book ID: 101226299
• Publisher: John Wiley and Sons
• Year: 2000
• Tongue: English
• Weight: 478 KB
• Volume: 80
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(200004)80:5<555::aid-jsfa573>3.0.co;2-1

✦ Synopsis

This paper compares the properties of two different types of comminuted meat products, ie beefburgers and emulsion sausages, in order to elucidate the mechanisms responsible for fat-holding in these products. The results indicate that emulsi®ed fat is more stable than fat in fat tissue, as determined by hexane extraction. Since the fat in beefburgers consists mainly of fat cells and fat cell aggregates, it can be considered to be relatively unstable. The probability of encounter between fat drops seems to be the most dominant factor in controlling fat release during the frying of beefburgers. In emulsion sausages the emulsi®ed fat per se is more stable than the fat in beefburgers; in addition, the protein network seems to have a larger impact on the fat-holding compared to beefburgers.