RESEARCH PROJECTS
1 Cutting Time Prediction in Enzymatic Coagulation
of Milk
2 Endpoint Prediction in Acid Coagulation of Milk
3 Curd Syneresis Optical Sensor Technology
9 Study of antioxidant and emulsifying
properties of alcalase-hydrolized potato
proteins in meat emulsions with different
fat concentrations
During the production of frankfurters, lean and adipose tissue are finely minced and cooked at low temperature, which disrupt the integrity of membranes and expose the phospholipids to molecular oxygen, oxidative enzymes, heme pigments, metal ions, etc., all of which greatly enhance the development of oxidative reactions during following refrigerated storage. Further, any degree of lipid oxidation taking place in raw meat could potentially accelerate oxidative reactions in the cooked or processed product. On the other hand, fat and protein interactions are vital to the rheological and structural properties during the formation of a stable meat emulsion.
The objective of this study was to determine the antioxidant and emulsifying effects of HPP addition in finely comminuted meat emulsions having different levels of fat.
Fig.1 Processing of finely comminuted meat emulsions and acquisition methodology