An in-line optical technology to control the emulsification degree in a continuous industrial emulsifier for meat sausage production. (February 2021)

• Record Type: Journal Article
• Authors: González-Martínez, Zulay; Zamora, Anna; Mor-Mur, Montserrat; Castillo, Manuel
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 137(2021)
• Publication Date: 2021-02
• Subjects: Meat emulsion -- Cooking loss -- Emulsification degree -- Light backscatter -- Prediction models; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.110562
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The stability of comminuted products plays an important role in the economy of meat industries. Proper formulation and the establishment of suitable emulsification conditions can significantly contribute to cooking losses control. The purpose of this research was to study the relationship between light backscatter parameters and cooking losses and develop prediction models that would allow the optimization of the emulsification process in a continuous industrial emulsifier. The optical response of meat emulsions, produced at industrial scale, depended drastically on the formulation (with and without starch) and the degree of emulsification. Furthermore, formula with starch showed significantly lower cooking losses than formula without starch, but for both formulas, several optical parameters correlated with cooking losses. Models for the prediction of cooking losses with R 2 values > 0.999 were obtained with five or six statistically significant optical predictors depending on the formula. These results point out the potential of light backscatter technology as a control tool during emulsification. Highlights: Light backscatter of fresh meat emulsions contains information about cooking losses. Successful optical prediction of cooking losses is feasible with and without starch. The technology has potential for control of industrial continuous meat emulsification.