Effects of the Addition of Frozen Mechanically Separated Pork on Functional Properties and Lipid Oxidation of Emulsion Type Pork Sausage
Notice bibliographique
Résumé
ObjectivesMechanically separated meats (MSM) allow the recovery of valuable protein during carcass fabrication and are used throughout the world due to their low cost. MSM are generally shipped under frozen conditions and are used in processing of various meat products. It is not unusual to have MS meats available long after production, but how does the quality change with length of frozen storage and how does that affect functionality? Therefore, the objective of the present study was to investigate functional properties of emulsion type meat product added with various levels of frozen MS pork (MSP; 5- and 8-months post production).Materials and MethodsThe MSP (22.5% fat, 14.3% protein) was obtained through commercial channels, subdivided and randomly assigned to two frozen storage (–20°C) periods (5- and 8-mo). After each frozen storage interval, the MSP meats were thawed at 1°C for 48 h, and coarsely ground. The control sausage formulation consisted of fresh boneless pork shoulder (regular pork), 26 to 28% water, 3% salt, 0.3% sodium tripolyphosphate with ∼10.5% fat and 12.5% protein content. MSP was substituted for the fresh pork (1:1). Four treatments (3.7 kg/treatment) of emulsion type sausage were produced with four addition levels of frozen MSP [0 (control), 5 (MSP-5), 10 (MSP-10), and 15% (MSP-15)]. The meats were chopped and emulsified with ingredients using a silent cutter and emulsion mill, respectively. Batters were stuffed in casings and then cooked in a water bath to a final internal temperature of 71°C. Meat batters were assessed for protein solubility, water holding capacity, viscosity and lipid oxidation (TBARS). The functional properties of cooked sausage such as texture profile analysis, shear stress and strain at failure and TBARS were also evaluated. Lipid oxidation of regular pork and MSP were also determined. The data were analyzed using the General Linear Model (GLM) procedure of the SAS statistical package. Differences in means between treatments were determined using Duncan’s multiple range tests (P < 0.05).ResultsThe MSP had higher (P < 0.05) lipid oxidation compared to regular pork. In general, with an increase in addition levels of frozen MSP, the cook loss, expressible moisture and lipid oxidation increased and viscosity and hardness were decreased (P < 0.05). However, 5 and 10% of frozen MSP addition did not influence WHC (cook loss, expressible moisture and drip loss) and protein solubility (total soluble and sarcoplasmic protein) compared to the control sausage. Extended freezing storage periods of MSP generally lead to deterioration in WHC, lipid oxidation and instrumental hardness, while viscosity and shear stress and strain at failure were not affected by freezing storage periods of MSP.ConclusionThe results suggested that substitution of 5% frozen MSP could contribute similar functional properties compared to the control formulation. In general, sausages with up to 10% addition level of frozen MSP had similar WHC and torsional shear as the control. Functionality of frozen MSP continues to decline during frozen storage, with noticeable differences in sausage properties due to a 3 mo difference in frozen storage time (8 mo vs 5).
Récupéré en direct depuis OpenAlex et désinversé. Les résumés ne sont pas conservés dans cette base de données : les index inversés représentent 8,6 Go des 9,3 Go de texte de la base, et le serveur dispose de 13 Go libres.
Comment cette classification a été obtenuedéplier
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,000 | 0,000 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,000 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,000 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule tête enseignante, pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».