The objective of this study was to determine whether light backscatter response from fresh pork meat emulsions is correlated to final product stability indices, such as textural parameters, susceptibility of the emulsion to phase separation during cooking and lipid oxidation during subsequent storage. A specially designed fiber optic measurement system was used in combination with a miniature fiber optic spectrometer to determine the intensity of light backscatter within the wavelength range 300-1100 nm at different radial distances (2, 2.5 and 3 mm) with respect to the light source in pork meat emulsions with two fat levels (15%, 30%) and two levels (0%, 2.5%) of the natural antioxidant hydrolyzed potato protein (HPP). Textural parameters (hardness, deformability, cohesiveness and breaking force), cooking loss, TBARS (1, 2, 3, and 7 days) and CIELAB color coordinates of emulsions were measured. The results showed that light backscatter response measured during meat emulsification has potential as an early predictor of emulsion stability during finely comminuted meat products manufacturing.
|Number of pages||7|
|Journal||Journal of Food Engineering|
|State||Published - Dec 2014|
Bibliographical noteFunding Information:
The authors wish to thank the University of Murcia and the Department of Biosystems and Agricultural Engineering (University of Kentucky) for the economical support of this research and the Departments of Animal and Food Sciences and Biosystems and Agricultural Engineering (University of Kentucky) for allowing the use of their facilities.
- Emulsion stability
- Fiber optic
- Light backscatter
ASJC Scopus subject areas
- Food Science