The Feasibility for Addition of the Gum Mixtures of Modified Pectin, Pectin and Carrageenan on the Development of Reduced-Fat Meat Products by Applying a Reduced-Fat Meat Model System

• Main Authors: Kai-Ping Hsiu, 許凱評
• Other Authors: Chih-Ming Chen
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/65380763948660162931

碩士 === 國立屏東科技大學 === 動物科學與畜產系所 === 101 === Generally, reduced-fat meat products which decrease fat content（%）will diminish their eating quality such as flavor, texture and juiciness etc. The purpose of this study was to evaluate the effect of addition the mixture of pectin (M), pectin (P) and carrageenan (C) at different ratios on quality characteristics of reduced-fat meat products. According to the results for screening the experimental conditions of the optimal ratios of gum mixtures, those conditions could be the reference basis for development of reduced-fat pork breakfast sausages（RFPBS）, and the influence of sodium lactate and sodium diacetate mixing solution（LA/DA sol.） on the storage stability of RFPS formulated with the various ratios of gum mixtures. Four experiments were performed in the study. The first experiment, utilizing gel strength to screen the optimal mixing ratios of gum mixtures（0.3%, 0.5% or 1% of C, 5% or 10% of P, and 1%, 5% or 10% of M）. In the second experiment, high fat group (HF), which was formulated with 20% fat and reduced fat group (RF) with 10% fat were used as the controls. Applying pork patties as meat model system to evaluate the changes in quality of RF pork patties by adding gum mixtures containing 0.5% or 1.0% of C, 5% or 10% of P, and 1%, 5% or 10% of M, respectively. In the third experiment, the controls are the same as experiment 2, the effects of quality characteristics from RFPBS containing 0.5%, 1.0% of C, 5%, 10% of P, and 1%, 5% of M, respectively, were determined. For experiment four, RFPBS were manufactured gum mixtures containing 0.5%C5%P1%M（0.5C5P1M）, 0.5C 5P5M, 1C10P1M or 1C10P5M. Their storage stability was evaluated during storage of eight weeks at 4 ℃. The results showed that 1C10P groups in gum mixtures had the highest value of gel strength, followed by 0.5C5P groups. However, for groups containing M, the values of gel strength reduced when the M concentrations increased. In addition, the crude fat contents（%） of samples in experiment 2 ranged from 6% to 8%, which are considered to fit into the standard of reduced-fat meat products for Chinese National Standard of Taiwan. The pH vales from the samples were considered as normal range. The results showed that cooking loss, purge loss, and water holding capacity from 0.5C5P groups were similar to those obtained from HF group. The weight loss of samples increased when the M concentrations increased. It was found that the results from physical analyses showed that shear force values, hardness, chewiness, cohesiveness and resilience from 0.5C5P/0.5C10P groups were higher than those obtained from 1C5P and 1C10P groups. On the other hand, the analysis values of textural attributes（such as shear force, hardness, chewiness, cohesiveness, and resilience） got from these samples decreased when the M concentrations increased. The gumminess of those samples increased as the increment of adding different ratios of C and P gum mixtures. Lightness values from color measurement of these samples containing 1% C were higher. The highest scores of overall acceptability in sensory evaluation obtained from samples containing 0.5C. The samples from different treatments remained in safe range during storage of eight weeks at 4℃ due to the bacterial counts, including TPC, the counts of lactic acid bacteria, the numbers of coliforms from each group were lower and E. coli showing negative at the first several weeks. In conclusions, the results of textural attributes obtained from the gum mixtures in the groups of 0.5C5P1M and 0.5C10P5M of reduced-fat pork patties are similar to those of the HF group, generally, and there were higher scores on the overall acceptability from sensory evaluation of these samples. According to cost and functional efficiency of health benefits, the groups of RFPBS containing 0.5C5P5M were the more suitable treatment with the optimal conditions, which the overall performance of these samples are similar to the HF control group. As well as those treatments incorporating with the LA/DA sol. could slow down growth of microorganisms of samples in this experiment that the counts were lower than the numbers of safe range during the shelf life of 56 days. It was found that the shelf life of these samples can reach the standard of commercial products of pork breakfast sausages with normal fat contents.