The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends

✍ Scribed by Kerry, John F; Morrissey, Patrick A; Buckley, Denis J

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 186 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(19990715)79:10<1260::aid-jsfa354>3.0.co;2-s

✦ Synopsis

Meat exudates collected from massaged cured porcine M semimembranosus were used to observe changes in gelation properties of test exudates containing added polysaccharides, both on their own and in combination with selected whey protein concentrates (WPCs). Three polysaccharide powders, namely sodium alginate, low-methoxy (LM) pectin and modi®ed potato starch, were assessed at a residual powder level of 2% with Na alginate used at a 0.5% level. Polysaccharides were evaluated both individually and as dry blends with selected WPCs. WPCs assessed included highgelling A 35%, B 75% and C 55% protein b-lactoglobulin powders, as well as a regular 76.5% protein, WPC D. All WPCs were incorporated at a 2% residual powder level in the ®nal meat. Treatment and control meat samples and resulting exudates were prepared in duplicate with analysis performed in triplicate. Viscoelastic properties of control and test meat exudate samples (n = 6) were analysed using control stress rheology in oscillatory mode. Exudates were heated from 20 to 80 °C at 1°C min À1 with subsequent cooling after 30 min to 20 °C at 1°C min À1 . Combinations of high-gelling WPCs (especially b-lactoglobulin) together with modi®ed starch or pectin were found to increase storage modulus G ' (Pa) values compared with control values, with signi®cant (P `0.05) synergies being observed on dry blending these ingredients. Sodium alginate was found to have a negative effect on G ' (Pa) results, giving lower values compared with control treatments.