PHYSICAL PROPERTIES OF PROTEIN PREPARATIONS RELATED TO THEIR FUNCTIONAL CHARACTERISTICS IN COMMINUTED MEAT SYSTEMS

Abstract

ABSTRACT Various protein preparations suitable for use as processed meat additives were evaluated for their physical properties that could be related to their functional properties in comminuted meat products. Each of the protein preparations were evaluated for: water absorption capacity at various temperatures, solubility at various temperatures, viscosity of suspensions of varying solids contents and gelling ability. Whey protein concentrate, peanut flour, single cell protein, and low temperature extracted chicken meat protein were added to a luncheon loaf formulation made with lean pork and pork back fat and the effect of the addition on the magnitude and direction of changes in the textural characteristics and fat and water binding were evaluated at various exchange levels of the protein. Correlations were made between the measured physical properties and protein performance in the test system. The properties of the test system with additives that were evaluated included: magnitude of fat and water released on cooking, compressive strength, and Warner Bratzler shear force of the cooked samples. Significant correlation coefficients were found between solubility at any temperature from 4.5–72°C and fat binding, solubility at 100°C and the textural mechanical properties, and water absorption capacity at 90°C and water binding. The more soluble proteins allowed more fat release on cooking, and the cooked products had lower indices for mechanical strength. The pattern of solubility change with temperature was a better index of performance, rather than solubility at a single temperature.