Predicting frankfurters quality metrics using light backscatter

Gema Nieto; Youling L. Xiong; Fred Payne; Manuel Castillo

doi:10.1016/j.jfoodeng.2014.06.027

Predicting frankfurters quality metrics using light backscatter

Gema Nieto, Youling L. Xiong, Fred Payne, Manuel Castillo

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

4 Scopus citations

Abstract

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.

Original language	English
Pages (from-to)	132-138
Number of pages	7
Journal	Journal of Food Engineering
Volume	143
DOIs	https://doi.org/10.1016/j.jfoodeng.2014.06.027
State	Published - Dec 2014

Bibliographical note

Funding 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.

Funding

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.

Funders	Funder number
Department of Biosystems and Agricultural Engineering
Departments of Animal and Food Sciences and Biosystems and Agricultural Engineering
University of Kentucky
Universidad Católica San Antonio de Murcia

Keywords

Emulsion stability
Fiber optic
Frankfurters
Light backscatter
Prediction
Sensor

ASJC Scopus subject areas

Food Science

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10.1016/j.jfoodeng.2014.06.027

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title = "Predicting frankfurters quality metrics using light backscatter",

abstract = "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.",

keywords = "Emulsion stability, Fiber optic, Frankfurters, Light backscatter, Prediction, Sensor",

author = "Gema Nieto and Xiong, {Youling L.} and Fred Payne and Manuel Castillo",

note = "Funding 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. ",

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AU - Nieto, Gema

AU - Xiong, Youling L.

AU - Payne, Fred

AU - Castillo, Manuel

N1 - Funding 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.

PY - 2014/12

Y1 - 2014/12

N2 - 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.

AB - 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.

KW - Emulsion stability

KW - Fiber optic

KW - Frankfurters

KW - Light backscatter

KW - Prediction

KW - Sensor

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ER -

Predicting frankfurters quality metrics using light backscatter

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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