The aim of this master thesis was to produce beef emulsions with the addition of different water binders that would have comparable or better textural properties to those produced with phosphates (E 450-452). We prepared 16 emulsions from beef meat (as three production repetitions) with the additions of: phosphates (control; 0.7%), three different levels of carrageenan and xanthan (0.5%, 0.8%, and 1%), potato starch (1%, 1.5%, and 2%), and mixtures Vepro (2%, 3%, and 4%) and Collapro (0.5%, 1%, and 2%). Instrumental measurements of colour (CIE L*, a*, b*) and texture (texture profile analysis, stress relaxation tests) were performed, along with evaluation of the sensory attributes (descriptive analysis). These beef meat emulsions with different water binders significantly differed in their instrumentally measured colour values, most texture parameters (hardness, cohesiveness, gumminess, chewiness, resilience, F0, F30, Y30), and in all the sensory attributes (colour, firmness, juiciness, saltiness, smell and aroma). The increases in carrageenan, xanthan and mixture Collapro addition showed changes in the colour, texture and sensory profiles. The increases in potato starch and mixture Vepro additions affected some of the measured colour values, although the measured texture parameters were not affected, and sensory attributes were slightly affected just in case of Vepro. Linear discriminant analysis showed that beef meat emulsions with phosphate (0.7%) and carrageenan (1%) were most similar in colour, texture and aroma, followed by emulsions with 0.5% and 0.8% carrageenan and starch (1%, 1.5% in 2%).
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