Optimizacija teksture mesne emulzije z dodatkom karagenana

Bojić, Slavica (author), Polak, Tomaž (mentor)

V mesni industriji se fosfati uporabljajo kot stabilizatorji, za vezavo vode, preprečevanje oksidacije lipidov in kot zaviralci rasti mikroorganizmov. Povečana uporaba tega aditiva lahko poveča tudi pojav potvorb na trgu. Fosfatom pripisujejo tudi negativen vpliv na zdravje, posledično je njihova uporaba omejena, iščejo se alternative. Namen poskusa je bil izdelati mesno emulzijo, ki bi se po teksturnih lastnostih najbolj približala ali bila boljša od emulzije izdelane s fosfati. Uporabili smo različne količine prašičjega mesa (25 % - 60 %), 5 % sončničnega olja in med 25 % in 60 % ledu (glede na količino prašičjega mesa), 1,5 % nitritne soli, 0,3 % začimbne mešanice Etol, 0,7 % fosfatnega preparata Aroma Univerzal K (kontrola), 1 % karagenana E 407a in 1 % karagenana E 407. Emulzije smo toplotno obdelali do središčne temperature (Ts) 68 °C, dobljene koagulate smo ohladili in hranili pri temperaturi 4 °C. Vzorce smo senzorično ocenili (barvo, žele pod ovitkom, stabilnost koagulatov mesne emulzije, sočnost, trdoto, želatinoznost, intenzivnost vonja, tuji vonji, slanost, intenzivnost arome, in tuje arome), instrumentalno izmerili barvo in določili teksturne parametre (test SR (Stress Relaxtion) in test TPA (Texture Profile Analysis)). Ugotovili smo, da so se mesne emulzije z dodanimi fosfati in različnimi vrstami karagenana značilno razlikovale v instrumentalno izmerjenih teksturnih lastnostih, da so razlike posledica tako uporabljene vrste karagenana kot vsebnosti mesa, ter da so emulzije izdelane s karagenanom E 407a in karagenanom E 407 identične kontrolnim emulzijam v nekaterih parametrih (senzorično ocenjena trdota, sočnost, slanost, tuji vonji, tuje arome). Kontrolnim emulzijam so se glede na parametre teksture najbolj približale emulzije z dodatkom karagenana E 407a. Najprimernejša vsebnost mesa je pri vsakem od dodanih aditivov med 45 in 60 %, najmanjša sprejemljiva vsebnost mesa pa 40 % ob dodatku karagenana E 407a.

• Language: Slovenian
• Keywords: mesna emulzija, aditivi, karagenan, fosfati, tekstura, senzorične lastnosti
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [S. Bojić]
• Year: 2018
• PID: 20.500.12556/RUL-105298
• UDC: 637.52:664.9.022:543.2/.9
• COBISS.SI-ID: 4994680
• Publication date in RUL: 21.11.2018

Secondary language

• Language: English
• Title: Optimization of texture parameters of meat emulsion with carrageenan

Abstract

In the meat industry, phosphates are used as stabilizers, for water binding, prevention of lipid oxidation and as microorganism growth inhibitors. In turn, the consumer market can suffer increased falsifcation, due to an inflated use of phosphate additives. Phosphates are also known to have a detrimental impact on consumer health and consequently their use is limited, therefore alternatives are being explored. The purpose of the experiment was to produce a meat emulsion, which, according to its texture properties, would be close to, or better than a phosphate emulsion. Used in this test were; various amounts of pig meat (25% - 60%), 5% sunflower oil and between 25% and 60% ice (based on the amount of pig meat), 1.5% nitrite salt , 0.3% of the seasoning mixture Etol, 0.7% of the phosphate preparation Aroma Universal K (control), 1% carrageenan E 407a and 1% carrageenan E 407. The emulsions were heat treated to a central temperature (Ts) 68 ° C, then cooled and stored at a temperature of 4 ° C. The samples were sensorially assessed (colour, gelatin under the wrapper, stability of coagulates of meat emulsion, juicyness, hardness, gelatinousness, intensity of smell, foreign smells, salinity, intensity of flavor and foreign flavors), instrumentally measured color and texture parameters (SR (Stress Relaxtion ) and the TPA (Texture Profile Analysis) test.We found that meat emulsions with added phosphates and different types of carrageenan, differed significantly in instrumentalized texture properties, thus, the differences were due to both the carrageenan type and the meat content used. Furthermore the emulsions which were made with carrageenan E 407a and carrageenan E 407 were identical to the control emulsions only in some sensory parameters (hardness, juicyness, saltyness, foreign scents, foreign aromas). Emulsions with the addition of carrageenan E 407a were the closest to the control emulsions, according to the texture parameters. The most appropriate meat content, with the addition of all additives, is between 45% and 60%, the minimum acceptable meat content is 40% and the addition of carrageenan E 407a.

• Keywords: meat emulsion, additives, carrageenan, phosphates, texture, sensory properties