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Effect of Various Additives on the Binding Properties of Chicken Meat1
Effect of Various Additives on the Binding Properties of Chicken Meat1 G L E N N W.
FRONING
Department of Poultry Science, University of Connecticut, Storrs, Connecticut (Received for publication August 13, 1965) INTRODUCTION
T
EXTURAL properties are important in poultry meat products and ways of influencing these characteristics through the use of a binder may be beneficial. If binders are to be effective, they must be able to absorb moisture, impart a desirable color and not contribute any undesirable flavors. Binders such as cereals, gelatin, and milk products have been used in red meat products to improve textural attributes (American Meat Institute Foundation, 1960). Polyphosphates also have been studied in red meat products and Swift and Ellis (1957) reported that three phosphate combinations markedly increased the relative binding characteristics of sausage products as indicated by increased tensile strength or cohesion of meat. Swift and Ellis also noted improved color from added polyphosphates. Froning (1965) reported improved binding properties of chicken rolls prepared from carcasses soaked in 6 percent polyphosphate solutions. Mountney (1962) tested binding properties of a deviled egg preparation and found improved texture from added gelatin and soyflour. This study was designed to compare various binders as additives in ground poultry meat products. PROCEDURE
Thirty-five fowl from the university poultry farm were dressed using a 54.5°C. 1
Scientific Contribution No. 148, Agricultural Experiment Station, University of Connecticut, Storrs.
scald temperature. After evisceration, birds were chilled in ice slush, packaged in air evacuated polyvinylidene chloride bags, blast frozen at — 29°C. and stored at — 18°C. for 1 month. Thawing was accomplished by holding the packaged birds at refrigerated temperature (3°C.) for 24 hours. After the birds were thawed, they were boned and the meat finely ground. Binders at different concentrations (Table 1) were then mixed well into the meat, placed in Visking "Zephyr" casings, and cooked to an internal temperature of 82°C. The measurements taken on the cooked meat included cooking losses, pH (Photovolt pH meter), moisture content, and tear strength. Moisture content was determined by drying for 16 hours at 98°C. and tear strength measurements were made using an instrument described by Swift and Ellis (1957). Slices 51mm. X 22mm. X 4mm. thick were utilized for tear strength measurements. A total of five replicates were run including 10 tear strength measurements for each level of each replicate (50 measurements for each level). Color of the products with added polyphosphate was evaluated using a Gardiner Color Difference Meter standardized with a white plate. The diffuse reflectance is rereported as Rd values. Flavor of polyphosphate treated meat was evaluated using a multiple comparison testing system. Samples were compared to the control and differences were reported on a scale ranging from none to extreme. This rating was converted to a numerical score from 0
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RESULTS AND DISCUSSION
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Data on tear strength, pH, cooking losses and moisture content are presented in Table 1. Tear Strength—There was a significant linear increase in tear strength as percentage polyphosphate was increased. The analysis of variance showed a significant replicate X treatment interaction which appeared to be due to inherent differences between meat samples. All trends within replicates were similar but meat from different carcasses tended to have various degrees of binding ability. More work is needed on this aspect to further ascertain the reasons for different binding properties between carcasses and the relationship of carcass composition to binding properties. Figure 1 illustrates the effect of polyphosphates on meat texture. The meat appears to be more smooth and less crumbly when polyphosphate was added. The texture of polyphosphate treated meat markedly improved with additions of 0.5 percent and 1.0 percent, but the meat with 2 percent polyphosphates was found to be too rubbery. Dried milk solids and gelatin also increased tear strength at a highly significant level. The increase attributed to these binders, however, was much less than that noted from added polyphosphates. Polyphosphates added at the level of 1.0 percent gave increased binding ability comparable to the highest levels of dried milk solids and gelatin. There appeared to be a slightly upward trend in tear strength with added gluten flour, but statistical analysis showed that this increase was not significant.
187
BINDING PROPERTIES OF CHICKEN MEAT
1. The effect of polyphosphate levels of 0, 0.5, 1.0, and 2.0 percent on the texture of ground chicken meat.
pH—Polyphosphates increased pH at a rate closely analagous to tear strength which is in accord with Van Wazer (1950) and Hamm (1955) who reported that the pH change in red meats brought about by polyphosphates undoubtedly has some effect upon the surface charge or surface characteristics of meat proteins thereby improving binding properties. Another explanation for the improved textural attributes was postulated by Swift and Ellis (1957) when they observed that phosphates at an increasing ionic strength had a greater tendency to dissolve protein especially actomyosin. Morse (1955) reviewed previous work on red meats and noted that pH adjustment to about 7.0 allows meat fibers or proteins to take up and hold their normal water content whereas meat at its iso-electric point (pH 5.5) has a tendency to lose water and water soluble constituents. One observation noted was a swelling effect from added polyphosphate and this factor appeared to increase as levels of polyphosphates were raised. Hamm (1955) reported a similar swelling effect in red meat explained to be due to increasing pH.
Dried milk solids also significantly increased pH but other binders had no effect. Cooking Losses and Moisture Content— All binders with the exception of gelatin significantly reduced cooking losses. Increasing amounts of binders above the lowest levels used did not appear to significantly reduce cooking losses. Moisture content of the cooked meat was significantly increased by all binders and appeared to be related to cooking losses. This ability of binders to increase moisture retention also appeared to be related to improved tear strength of the meat. Color and Flavor oj Rolls Treated with Polyphosphates—Diffuse reflectance (Rd values) and flavor scores are reported in TABLE 2.—Effect of polyphosphates on color and flavor of ground chicken meat
%
polyphosphate 0
0.5 1.0 2.0 1
Rd values2
Flavor score1,2
40.2 38.4 34.5 28.8
0 2.7 3.8 5.5
Flavor difference from control. Rd values and flavor scores were significantly different at the .05 level of probability. 2
188
G. W.
Table 2. There was a highly significant negative correlation between Rd values and increasing levels of polyphosphates (correlation coefficient was —.99) which indicates that polyphosphates tend to darken the meat. The color of polyphosphate treated meat was found to be acceptable with additions of 0.5 percent and 1.0 percent, but the color of meat treated with 2 percent polyphosphate was not acceptable. Flavor was found to be significantly altered by all levels of polyphosphates. The flavor change was described as salty and was found to be objectionable only at the 2 percent level. Klose et al. (1963) noted a similar effect on flavor of chicken meat when carcasses were soaked in polyphosphate solutions. Considering color, flavor, and texture as a composite it would appear advisable to use 0.5 percent or 1.0 percent polyphosphates in ground chicken meat products. SUMMARY
Polyphosphates, dried milk solids, gelatin and gluten flour were tested as binders in ground chicken meat products. Polyphosphates, dried milk solids, and gelatin significantly increased tear strength of the ground chicken meat. Color, texture, and flavor of polyphosphate treated meat were found to be acceptable at levels of 0.5 percent and 1.0 percent, but unacceptable at the 2 percent level.
FRONING ACKNOWLEDGEMENT
The author wishes to acknowledge the technical assistance of Miss Carol Ann DeBernardinis. The suggestions of Dr. P. G. Stiles and statistical advice from Dr. Joseph J. Lucas was also greatly beneficial in preparation of this paper. The photograph was taken by Mr. S. E. Wollman who is the University Photographer. REFERENCES American Meat Institute Foundation, 1960. The Science of Meat and Meat Products. W. H. Freeman and Company, San Francisco and London. Froning, G. W., 1965. Effect of polyphosphates on binding properties of chicken meat. Poultry Sci. 44: 1104-1107. Hamm, R., 1955. Die Ursache der Wirkung van Bratzusatzmitteln und Kochsalz auf Fleisch. Die Fleischwirtschaft, April: 196-203. Klose, A. A., A. A. Campbell and H. L. Hanson, 1963. Influence of polyphosphates in chilling water on quality of poultry meat. Poultry Sci. 42: 743-749. Morse, R. E., 1955. How phosphates can benefit meats. Food Engineering, October: 84-86. Mountney, G. J., 1962. Some factors influencing the texture of an egg product in sausage casing. Poultry Sci. 4 1 : 1215-1218. Snedecor, G. W., 1956. Statistical Methods. Iowa State College Press, Ames, Iowa. Swift, C. E., and R. Ellis, 1957. Action of phosphate in sausage products II. Pilot plant studies of the effects of some phosphates on binding and color. Food Technol. 11: 450-456. Van Wazer, J., 1950. The action of phosphates in Kaolin suspensions. J. Physical Colloid Chemistry, 54: 89-106.
NEWS AND NOTES (Continued from page 164) Executive Secretary—Don M. Turnbull, Kansas City, Mo. The address is 521 East 63rd Street, Kansas City 10, Missouri. Members of the Research Committee are: M. R. Irwin, Colonial Poultry Farms, Pleasant Hill, Mo.; K. K. Hale, Peterson Farms, Decatur, Ark.; and W. J. Moore, Hy-Lay Hatcheries, Bryan, Texas. The Committee recommended and the
Board of Directors approved $12,000 in grants of $1,000 to 12 research projects at land grant colleges and universities. The Committee noted that its grants in 1964-65 produced 32 scientific papers and abstracts. The Board also gave $5,000 provisionally to a Poultry and Egg National Board cholesterol re-
(Continued on page 199)
FRONING
Department of Poultry Science, University of Connecticut, Storrs, Connecticut (Received for publication August 13, 1965) INTRODUCTION
T
EXTURAL properties are important in poultry meat products and ways of influencing these characteristics through the use of a binder may be beneficial. If binders are to be effective, they must be able to absorb moisture, impart a desirable color and not contribute any undesirable flavors. Binders such as cereals, gelatin, and milk products have been used in red meat products to improve textural attributes (American Meat Institute Foundation, 1960). Polyphosphates also have been studied in red meat products and Swift and Ellis (1957) reported that three phosphate combinations markedly increased the relative binding characteristics of sausage products as indicated by increased tensile strength or cohesion of meat. Swift and Ellis also noted improved color from added polyphosphates. Froning (1965) reported improved binding properties of chicken rolls prepared from carcasses soaked in 6 percent polyphosphate solutions. Mountney (1962) tested binding properties of a deviled egg preparation and found improved texture from added gelatin and soyflour. This study was designed to compare various binders as additives in ground poultry meat products. PROCEDURE
Thirty-five fowl from the university poultry farm were dressed using a 54.5°C. 1
Scientific Contribution No. 148, Agricultural Experiment Station, University of Connecticut, Storrs.
scald temperature. After evisceration, birds were chilled in ice slush, packaged in air evacuated polyvinylidene chloride bags, blast frozen at — 29°C. and stored at — 18°C. for 1 month. Thawing was accomplished by holding the packaged birds at refrigerated temperature (3°C.) for 24 hours. After the birds were thawed, they were boned and the meat finely ground. Binders at different concentrations (Table 1) were then mixed well into the meat, placed in Visking "Zephyr" casings, and cooked to an internal temperature of 82°C. The measurements taken on the cooked meat included cooking losses, pH (Photovolt pH meter), moisture content, and tear strength. Moisture content was determined by drying for 16 hours at 98°C. and tear strength measurements were made using an instrument described by Swift and Ellis (1957). Slices 51mm. X 22mm. X 4mm. thick were utilized for tear strength measurements. A total of five replicates were run including 10 tear strength measurements for each level of each replicate (50 measurements for each level). Color of the products with added polyphosphate was evaluated using a Gardiner Color Difference Meter standardized with a white plate. The diffuse reflectance is rereported as Rd values. Flavor of polyphosphate treated meat was evaluated using a multiple comparison testing system. Samples were compared to the control and differences were reported on a scale ranging from none to extreme. This rating was converted to a numerical score from 0
185
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through 8 to aid summarization of data and statistical analysis. All data were evaluated using an analysis of variance as outlined by Snedecor, 1956.
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RESULTS AND DISCUSSION
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Data on tear strength, pH, cooking losses and moisture content are presented in Table 1. Tear Strength—There was a significant linear increase in tear strength as percentage polyphosphate was increased. The analysis of variance showed a significant replicate X treatment interaction which appeared to be due to inherent differences between meat samples. All trends within replicates were similar but meat from different carcasses tended to have various degrees of binding ability. More work is needed on this aspect to further ascertain the reasons for different binding properties between carcasses and the relationship of carcass composition to binding properties. Figure 1 illustrates the effect of polyphosphates on meat texture. The meat appears to be more smooth and less crumbly when polyphosphate was added. The texture of polyphosphate treated meat markedly improved with additions of 0.5 percent and 1.0 percent, but the meat with 2 percent polyphosphates was found to be too rubbery. Dried milk solids and gelatin also increased tear strength at a highly significant level. The increase attributed to these binders, however, was much less than that noted from added polyphosphates. Polyphosphates added at the level of 1.0 percent gave increased binding ability comparable to the highest levels of dried milk solids and gelatin. There appeared to be a slightly upward trend in tear strength with added gluten flour, but statistical analysis showed that this increase was not significant.
187
BINDING PROPERTIES OF CHICKEN MEAT
1. The effect of polyphosphate levels of 0, 0.5, 1.0, and 2.0 percent on the texture of ground chicken meat.
pH—Polyphosphates increased pH at a rate closely analagous to tear strength which is in accord with Van Wazer (1950) and Hamm (1955) who reported that the pH change in red meats brought about by polyphosphates undoubtedly has some effect upon the surface charge or surface characteristics of meat proteins thereby improving binding properties. Another explanation for the improved textural attributes was postulated by Swift and Ellis (1957) when they observed that phosphates at an increasing ionic strength had a greater tendency to dissolve protein especially actomyosin. Morse (1955) reviewed previous work on red meats and noted that pH adjustment to about 7.0 allows meat fibers or proteins to take up and hold their normal water content whereas meat at its iso-electric point (pH 5.5) has a tendency to lose water and water soluble constituents. One observation noted was a swelling effect from added polyphosphate and this factor appeared to increase as levels of polyphosphates were raised. Hamm (1955) reported a similar swelling effect in red meat explained to be due to increasing pH.
Dried milk solids also significantly increased pH but other binders had no effect. Cooking Losses and Moisture Content— All binders with the exception of gelatin significantly reduced cooking losses. Increasing amounts of binders above the lowest levels used did not appear to significantly reduce cooking losses. Moisture content of the cooked meat was significantly increased by all binders and appeared to be related to cooking losses. This ability of binders to increase moisture retention also appeared to be related to improved tear strength of the meat. Color and Flavor oj Rolls Treated with Polyphosphates—Diffuse reflectance (Rd values) and flavor scores are reported in TABLE 2.—Effect of polyphosphates on color and flavor of ground chicken meat
%
polyphosphate 0
0.5 1.0 2.0 1
Rd values2
Flavor score1,2
40.2 38.4 34.5 28.8
0 2.7 3.8 5.5
Flavor difference from control. Rd values and flavor scores were significantly different at the .05 level of probability. 2
188
G. W.
Table 2. There was a highly significant negative correlation between Rd values and increasing levels of polyphosphates (correlation coefficient was —.99) which indicates that polyphosphates tend to darken the meat. The color of polyphosphate treated meat was found to be acceptable with additions of 0.5 percent and 1.0 percent, but the color of meat treated with 2 percent polyphosphate was not acceptable. Flavor was found to be significantly altered by all levels of polyphosphates. The flavor change was described as salty and was found to be objectionable only at the 2 percent level. Klose et al. (1963) noted a similar effect on flavor of chicken meat when carcasses were soaked in polyphosphate solutions. Considering color, flavor, and texture as a composite it would appear advisable to use 0.5 percent or 1.0 percent polyphosphates in ground chicken meat products. SUMMARY
Polyphosphates, dried milk solids, gelatin and gluten flour were tested as binders in ground chicken meat products. Polyphosphates, dried milk solids, and gelatin significantly increased tear strength of the ground chicken meat. Color, texture, and flavor of polyphosphate treated meat were found to be acceptable at levels of 0.5 percent and 1.0 percent, but unacceptable at the 2 percent level.
FRONING ACKNOWLEDGEMENT
The author wishes to acknowledge the technical assistance of Miss Carol Ann DeBernardinis. The suggestions of Dr. P. G. Stiles and statistical advice from Dr. Joseph J. Lucas was also greatly beneficial in preparation of this paper. The photograph was taken by Mr. S. E. Wollman who is the University Photographer. REFERENCES American Meat Institute Foundation, 1960. The Science of Meat and Meat Products. W. H. Freeman and Company, San Francisco and London. Froning, G. W., 1965. Effect of polyphosphates on binding properties of chicken meat. Poultry Sci. 44: 1104-1107. Hamm, R., 1955. Die Ursache der Wirkung van Bratzusatzmitteln und Kochsalz auf Fleisch. Die Fleischwirtschaft, April: 196-203. Klose, A. A., A. A. Campbell and H. L. Hanson, 1963. Influence of polyphosphates in chilling water on quality of poultry meat. Poultry Sci. 42: 743-749. Morse, R. E., 1955. How phosphates can benefit meats. Food Engineering, October: 84-86. Mountney, G. J., 1962. Some factors influencing the texture of an egg product in sausage casing. Poultry Sci. 4 1 : 1215-1218. Snedecor, G. W., 1956. Statistical Methods. Iowa State College Press, Ames, Iowa. Swift, C. E., and R. Ellis, 1957. Action of phosphate in sausage products II. Pilot plant studies of the effects of some phosphates on binding and color. Food Technol. 11: 450-456. Van Wazer, J., 1950. The action of phosphates in Kaolin suspensions. J. Physical Colloid Chemistry, 54: 89-106.
NEWS AND NOTES (Continued from page 164) Executive Secretary—Don M. Turnbull, Kansas City, Mo. The address is 521 East 63rd Street, Kansas City 10, Missouri. Members of the Research Committee are: M. R. Irwin, Colonial Poultry Farms, Pleasant Hill, Mo.; K. K. Hale, Peterson Farms, Decatur, Ark.; and W. J. Moore, Hy-Lay Hatcheries, Bryan, Texas. The Committee recommended and the
Board of Directors approved $12,000 in grants of $1,000 to 12 research projects at land grant colleges and universities. The Committee noted that its grants in 1964-65 produced 32 scientific papers and abstracts. The Board also gave $5,000 provisionally to a Poultry and Egg National Board cholesterol re-
(Continued on page 199)