Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels. (15th May 2020)

• Record Type: Journal Article
• Authors: Lee, Hong Chul; Wonderly, Morgan P.; Pokharel, Siroj; Strasburg, Gale M.; Marks, Bradley P.; Fernando, Raymond H.; Kang, Iksoon
• Is Part Of: International journal of food science & technology. Volume 55:Number 10(2020)
• Page Start: 3267
• Page End: 3277
• Publication Date: 2020-05-15
• Subjects: cold batter mincing -- crust‐freezing -- Hot‐boning -- low fat -- protein functionality; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14589
• Languages: English
• ISSNs: 0950-5423

Abstract

Abstract: The purpose of this study was to generate low‐fat hot dog using a combination of hot‐boning/crust‐freeze‐air‐chilling (HB‐CFAC) and cold‐batter mincing technologies. After slaughter, pork hams were subjected to hot boning (HB)/CFACor chill‐boning (CB)/CFAC prior to 9 min mincing including 3 min pre‐mincing. Control gels were prepared with ham, back fat and common ingredients while low‐fat gels were prepared with ham, water and common ingredients. The pH values of HB muscle and cooked gels were significantly higher than those of CB muscle and cooked gels. The fat and moisture contents of control gels were higher and lower, respectively, than those of low‐fat gels, regardless of HB or CB. The protein functionality and gel‐forming ability of HB muscle were superior to those of the CB muscle. These results indicate that fat can be reduced with no textural quality loss when HB‐CFAC muscle was cold‐batter minced presumably due to improved protein functionality and gel‐forming ability. Abstract : Cold‐batter mincing of HB muscle showed higher values of protein extraction, protein functionality, and gel‐forming ability than CB muscle, with no significance difference between HB‐low fat gels and CB‐control fat gels. These results indicate that fat can be reduced without quality loss when HB meat is cold‐batter minced.