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Effects of Hydrocolloids on the Sensory Properties of Processed Meat Products
119. TRANSFERT D'UNE TECHNOLOGIE DE SALAGE POUR LA FABRICATION DE LA MORUE LEGEREMENT SALEE SECHEE. L. Pomerleaul' G. Picard 2, C. Villeneuve 3 et J. Lapointe 3, lADS Biotechnologie Inc.; 2Universite Laval; et 3Peches et Oceans Canada Le barattage sous-vide et I'injection d'une saumure, deux techniques de salaison couramment utilisees dans I'industrie de la charcuterie ont ete etudies. Le procede d'injection a ete juge inadequat en raison d'un volume d'eau injectee trop important, qui ne permet pas au poisson de secher assez rapidement pour eviter le phenomime de graissage. Le procede de barattage a permis d'obtenir un salage adequat en moins de 6 heures et d'eliminer une bonne proportion du sang residuel present dans les chairs. Par ce procede, de la morue de qualite «choix» a ete produite. Une analyse economique sommaire a indique des economies appreciables possibles par I'application du procede.
123. EFFECTS OF HYDROCOLLOIDS ON THE SENSORY PROPERTIES OF PROCESSED MEAT PRODUCTS. R.W. Cumming* and V.L. Kuch, Department of Applied Chemical and Biological Sciences, Ryerson Polytechnical Institute, Toronto ant. M5B 2K3. ' Carageenan and xanthan gum were added to traditional and low fat formulations of bologna and pork sausages. Sensory evalua. tions of the products using descriptive attribute rating revealed some differences in textural properties but minimum changes in flavour. Generally, the addition of carageenan increased firmness whereas xanthan gum had the opposite effect. Instron texture analysis of the bologna formulations showed similar changes in firmness. Ranked preference testing of all products indicated differences in overall acceptability between formulations.
120. CARACTERISATlON ET RESTRUCTURATlON DE LA CHAIR RESIDUELLE DE LA TRANSFORMATION DE LA CREVETTE NORDlQUE. G. Landry, G. Picard, A. Blaisl 1 et G. Berthiaume2 Departement de sciences et technologie des aliments, Universite Laval, Quebec, P.Q. GIK 7P4; 'Groupe Purdel Inc, Quebec; et 2Peches et Oceans, Quebec. L'etude a ete effectuee pour caracteriser des residus de chair de crevette et examiner les possibilites d'utiliser un procede americain (C X S) pour restructurer sous forme de grosses crevettes, les petites crevettes de faible valeur. Le tamisage a permis de recuperer 17070 du poids des crevettes entieres alors qu'un autre traitement permettrait de recuperer un 12010 additionnel au niveau des cephalothorax rejetes. La chair recuperee est toutefois trop foncee pour etre utilisee sans traitement. Des essais de restructuration avec un prototype utilisant le procede C X S ont permis de demonter que la restructuration utilisant des residus de crevettes et du surimi est possible.
124. SURIMI PROCESSING OF ATLANTIC SPECIES. K.E. Spen. cer*, C. HoUon and M.A. Tung, Canadian Institute of Fisheries Technology, Technical University of Nova Scotia, p.a. Box 1000,. Halifax, N.S. B3J 2X4. The development of surimi technology for the Canadian Fishery offers possibilities for increased growth in the Canadian seafood industry and maximum utilization of fisheries resources. The objective of the research was to optimize acceptability of surimi manufactured from underutilized raw materials, e.g., fresh and frozen roe-herring carcasses, mackerel and silver hake. Pilot plant scale production trials were used to study the influence of raw material freshness and various other processing parameters upon surimi quality. Products were evaluated for gel-forming characteristics, color, sensory attributes and storage stability.
121. A TRYPSIN-AIDED PROCESS FOR THE RECOVERY OF CAROTENOPROTEINS FROM CRUSTACEAN WASTES. G. Nayeri* and B.K. Simpson, Department of Food Science and Agricultural Chemistry, Macdonald College of McGiIl University, Ste. Anne de Bellevue, P.Q. H9X ICO. Carotenoid pigments and protein were recovered as a complex from lobster and shrimp wastes with the aid of tryspin and in the presence of a chelating agent. The process recovered products in the form of a stable and dried powder, which contained approximately 80070 of the protein and 85070 of the carotenoid pigments present in the crustacean wastes in 18 hours at pH 7.7. The product was depleted of ash, moisture and chitin. The extraction time was further reduced to 30 min when the process was carried out at 50°C and pH 7.7 without EDTA, and achieved the same levels of recovery for protein and pigment. The high protein and pigment content and the low ash and chitin content of the products indicate that they are promising sources of supplement for cultured salmonids.
122. CHANGES IN THE COLLAGEN OF ATLANTIC COD AS A RESULT OF FROZEN STORAGE. T. Gill and C. Walton, Department of Food Science and Technology, Technical University of Nova Scotia, p.a. Box 1000, Halifax, N.S. B3J 2X4. Intramuscular collagen in the myocommata and endomysium of fresh and frozen-stored Atlantic cod was isolated and characterized by SDS electrophoresis and scanning electron microscopy. Frozen storage resulted in a reduction in salt-soluble collagen, whereas the proportion soluble in acid and pepsin increased. Collagen fibers became thickened and interconnected as a result of frozen storage. Evidence for the migration of cellular protein to the cell surfaces in frozen storage was found, and electrophoretic data suggest covalent interactions between collagen and intracellular protein. The importance of collagen in the determination of texture by the Love "cell fragility test" will be discussed.
418/ Abstract
125. EFFECT OF LIGHT AND STORAGE TIME ON THE COLOUR STABILITY OF PROCESSED MEATS. R.B. Pegg and F. Shahidi*, Department of Biochemistry, Food Science Program, Memorial University of Newfoundland, St. John's, Nfld. AIB 3X9. Colour fading of comminuted meat samples cooked with 3 to 30 ppm of the preformed cooked cured-meat pigment (PCCMP) was compared to that of nitrite-cured meats. Processed meats were subjected to intensive fluorescent lighting for different time intervals at refrigeration temperature. Hunter L, a, b values were monitored. Colour stability of comminuted pork treated with PCCMP (12 ppm) was similar to that of its nitrite-cured (156 ppm) counterpart. Thus, residual nitrite present in cured meats may not play an essential role in their colour stability.
126. EFFECT OF NATURAL PHENOLIC COMPOUNDS ON THE OXIDATION OF COOKED MEATS. F. Shahidi* and C. Hong, Department of Biochemistry, Food Science Program, Memorial University of Newfoundland, St. John's, Nfld. AIB 3X9. The effect of several naturally-occurring phenolic compounds, some found in meat extenders of plant origin and some in the seasonings used in meat processing, on the oxidative stability of cooked ground meat was studied. Phenolic compounds, namely kampferol, quercetin, rutin, eugenol, isoeugenol and cinnamic, coumaric, ferulic, ellagic, vanillic, gallic, syringic, chlorogenic and 3,5-dimethoxy-4-hydrocinnamic (DMHC) acids were used at 30 and/or 200 ppm levels of addition. The antioxidative effect of quercetin, ellagic acid, eugenol and isoeugenol followed by kampferol, DMHC acid, ferulic acid and gallic acid was superior to that of the other compounds. The antioxidant activity of all phenolic compounds studied was superior to that of a-tocopherol, at 200 ppm, and was better or similar to that of nitrite, at 25 or 50 ppm level of addition. J. Inst. Can. Sci. Technol. Aliment. Vo!.
22,
No. 4, '989
123. EFFECTS OF HYDROCOLLOIDS ON THE SENSORY PROPERTIES OF PROCESSED MEAT PRODUCTS. R.W. Cumming* and V.L. Kuch, Department of Applied Chemical and Biological Sciences, Ryerson Polytechnical Institute, Toronto ant. M5B 2K3. ' Carageenan and xanthan gum were added to traditional and low fat formulations of bologna and pork sausages. Sensory evalua. tions of the products using descriptive attribute rating revealed some differences in textural properties but minimum changes in flavour. Generally, the addition of carageenan increased firmness whereas xanthan gum had the opposite effect. Instron texture analysis of the bologna formulations showed similar changes in firmness. Ranked preference testing of all products indicated differences in overall acceptability between formulations.
120. CARACTERISATlON ET RESTRUCTURATlON DE LA CHAIR RESIDUELLE DE LA TRANSFORMATION DE LA CREVETTE NORDlQUE. G. Landry, G. Picard, A. Blaisl 1 et G. Berthiaume2 Departement de sciences et technologie des aliments, Universite Laval, Quebec, P.Q. GIK 7P4; 'Groupe Purdel Inc, Quebec; et 2Peches et Oceans, Quebec. L'etude a ete effectuee pour caracteriser des residus de chair de crevette et examiner les possibilites d'utiliser un procede americain (C X S) pour restructurer sous forme de grosses crevettes, les petites crevettes de faible valeur. Le tamisage a permis de recuperer 17070 du poids des crevettes entieres alors qu'un autre traitement permettrait de recuperer un 12010 additionnel au niveau des cephalothorax rejetes. La chair recuperee est toutefois trop foncee pour etre utilisee sans traitement. Des essais de restructuration avec un prototype utilisant le procede C X S ont permis de demonter que la restructuration utilisant des residus de crevettes et du surimi est possible.
124. SURIMI PROCESSING OF ATLANTIC SPECIES. K.E. Spen. cer*, C. HoUon and M.A. Tung, Canadian Institute of Fisheries Technology, Technical University of Nova Scotia, p.a. Box 1000,. Halifax, N.S. B3J 2X4. The development of surimi technology for the Canadian Fishery offers possibilities for increased growth in the Canadian seafood industry and maximum utilization of fisheries resources. The objective of the research was to optimize acceptability of surimi manufactured from underutilized raw materials, e.g., fresh and frozen roe-herring carcasses, mackerel and silver hake. Pilot plant scale production trials were used to study the influence of raw material freshness and various other processing parameters upon surimi quality. Products were evaluated for gel-forming characteristics, color, sensory attributes and storage stability.
121. A TRYPSIN-AIDED PROCESS FOR THE RECOVERY OF CAROTENOPROTEINS FROM CRUSTACEAN WASTES. G. Nayeri* and B.K. Simpson, Department of Food Science and Agricultural Chemistry, Macdonald College of McGiIl University, Ste. Anne de Bellevue, P.Q. H9X ICO. Carotenoid pigments and protein were recovered as a complex from lobster and shrimp wastes with the aid of tryspin and in the presence of a chelating agent. The process recovered products in the form of a stable and dried powder, which contained approximately 80070 of the protein and 85070 of the carotenoid pigments present in the crustacean wastes in 18 hours at pH 7.7. The product was depleted of ash, moisture and chitin. The extraction time was further reduced to 30 min when the process was carried out at 50°C and pH 7.7 without EDTA, and achieved the same levels of recovery for protein and pigment. The high protein and pigment content and the low ash and chitin content of the products indicate that they are promising sources of supplement for cultured salmonids.
122. CHANGES IN THE COLLAGEN OF ATLANTIC COD AS A RESULT OF FROZEN STORAGE. T. Gill and C. Walton, Department of Food Science and Technology, Technical University of Nova Scotia, p.a. Box 1000, Halifax, N.S. B3J 2X4. Intramuscular collagen in the myocommata and endomysium of fresh and frozen-stored Atlantic cod was isolated and characterized by SDS electrophoresis and scanning electron microscopy. Frozen storage resulted in a reduction in salt-soluble collagen, whereas the proportion soluble in acid and pepsin increased. Collagen fibers became thickened and interconnected as a result of frozen storage. Evidence for the migration of cellular protein to the cell surfaces in frozen storage was found, and electrophoretic data suggest covalent interactions between collagen and intracellular protein. The importance of collagen in the determination of texture by the Love "cell fragility test" will be discussed.
418/ Abstract
125. EFFECT OF LIGHT AND STORAGE TIME ON THE COLOUR STABILITY OF PROCESSED MEATS. R.B. Pegg and F. Shahidi*, Department of Biochemistry, Food Science Program, Memorial University of Newfoundland, St. John's, Nfld. AIB 3X9. Colour fading of comminuted meat samples cooked with 3 to 30 ppm of the preformed cooked cured-meat pigment (PCCMP) was compared to that of nitrite-cured meats. Processed meats were subjected to intensive fluorescent lighting for different time intervals at refrigeration temperature. Hunter L, a, b values were monitored. Colour stability of comminuted pork treated with PCCMP (12 ppm) was similar to that of its nitrite-cured (156 ppm) counterpart. Thus, residual nitrite present in cured meats may not play an essential role in their colour stability.
126. EFFECT OF NATURAL PHENOLIC COMPOUNDS ON THE OXIDATION OF COOKED MEATS. F. Shahidi* and C. Hong, Department of Biochemistry, Food Science Program, Memorial University of Newfoundland, St. John's, Nfld. AIB 3X9. The effect of several naturally-occurring phenolic compounds, some found in meat extenders of plant origin and some in the seasonings used in meat processing, on the oxidative stability of cooked ground meat was studied. Phenolic compounds, namely kampferol, quercetin, rutin, eugenol, isoeugenol and cinnamic, coumaric, ferulic, ellagic, vanillic, gallic, syringic, chlorogenic and 3,5-dimethoxy-4-hydrocinnamic (DMHC) acids were used at 30 and/or 200 ppm levels of addition. The antioxidative effect of quercetin, ellagic acid, eugenol and isoeugenol followed by kampferol, DMHC acid, ferulic acid and gallic acid was superior to that of the other compounds. The antioxidant activity of all phenolic compounds studied was superior to that of a-tocopherol, at 200 ppm, and was better or similar to that of nitrite, at 25 or 50 ppm level of addition. J. Inst. Can. Sci. Technol. Aliment. Vo!.
22,
No. 4, '989