Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings
Two different meat emulsions were prepared with different physical stability: R1 with 6.28 ± 1.13% total expressible fluid and R2 with 17.7 ± 1.48%. The emulsions were placed in plastic casings at three different surface tensions (ST), expressed as contact angle, and three distinct overstuffing perc...
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| Format: | Article |
| Language: | English |
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Wiley
2023-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/8536199 |
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| author | Tatiana Flores Alejandra Rojas-Graü Juan Ignacio Maté Jesús Esparza |
| author_facet | Tatiana Flores Alejandra Rojas-Graü Juan Ignacio Maté Jesús Esparza |
| author_sort | Tatiana Flores |
| collection | DOAJ |
| description | Two different meat emulsions were prepared with different physical stability: R1 with 6.28 ± 1.13% total expressible fluid and R2 with 17.7 ± 1.48%. The emulsions were placed in plastic casings at three different surface tensions (ST), expressed as contact angle, and three distinct overstuffing percentages (OS). The stuffed samples were cooked in an industrial oven. After cooling, purge losses (PL) and texture profile analysis (TPA) were measured. The reduced surface tension of the plastic casings significantly decreased the PL of both recipes. In the case of R2, a combination of high OS and low ST was necessary to reduce PL in a 60%. In the case of TPA, OS had a statistical influence on parameters like chewiness, cohesiveness, and hardness. Plastic casings with different surface tension (to increase adherence of meat emulsion to the casing) stuffed at different levels of overstuffing percentages (to reduce free space between meat emulsion and casing) represent a potential tool to reduce PL of products based on low stability meat emulsions. |
| format | Article |
| id | doaj-art-0e0dd4af90c841d986d432f1e03e6c6b |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-0e0dd4af90c841d986d432f1e03e6c6b2025-02-03T06:42:50ZengWileyJournal of Food Quality1745-45572023-01-01202310.1155/2023/8536199Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic CasingsTatiana Flores0Alejandra Rojas-Graü1Juan Ignacio Maté2Jesús Esparza3Public University of NavarraViscofan S.A. Ctra Aibar to Cáseda Km 5Public University of NavarraViscofan S.A. Ctra Aibar to Cáseda Km 5Two different meat emulsions were prepared with different physical stability: R1 with 6.28 ± 1.13% total expressible fluid and R2 with 17.7 ± 1.48%. The emulsions were placed in plastic casings at three different surface tensions (ST), expressed as contact angle, and three distinct overstuffing percentages (OS). The stuffed samples were cooked in an industrial oven. After cooling, purge losses (PL) and texture profile analysis (TPA) were measured. The reduced surface tension of the plastic casings significantly decreased the PL of both recipes. In the case of R2, a combination of high OS and low ST was necessary to reduce PL in a 60%. In the case of TPA, OS had a statistical influence on parameters like chewiness, cohesiveness, and hardness. Plastic casings with different surface tension (to increase adherence of meat emulsion to the casing) stuffed at different levels of overstuffing percentages (to reduce free space between meat emulsion and casing) represent a potential tool to reduce PL of products based on low stability meat emulsions.http://dx.doi.org/10.1155/2023/8536199 |
| spellingShingle | Tatiana Flores Alejandra Rojas-Graü Juan Ignacio Maté Jesús Esparza Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings Journal of Food Quality |
| title | Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings |
| title_full | Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings |
| title_fullStr | Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings |
| title_full_unstemmed | Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings |
| title_short | Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings |
| title_sort | strategies to reduce purge losses in meat products stuffed in plastic casings |
| url | http://dx.doi.org/10.1155/2023/8536199 |
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