Solving the problems of texture and flavour in low fat meat
Posted: Mon Jan 17, 2005 11:53 amBelow is an excerpt from the document plus the projects conclusions
Solving the problems of texture and flavour in low fat meat products
P. Allen, N. Dreeling, E. Desmond, E. Hughes, A.M. Mullen and D.J.Troy
Teagasc National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland
Abstract
This project was undertaken to provide a better understanding of the underlying causes of the inferior quality of low fat meat products. By so doing a basis for the development of low fat meat products of acceptable quality would be laid. The project was wide ranging and multidisciplinary, with each of the five partners concentrating on certain tasks using local traditional products as models for the basic types of product, comminuted, emulsion cured and dried fermented. This paper reports on the results of the tasks undertaken by The National Food Centre, which were mainly concerned with flavour studies, the effect of processing factors on low fat beefburger quality and the effects of a range of fat substitutes and blends on the quality of beefburgers and frankfurters.
Conclusions
� Low fat and standard fat meat products had the same flavour volatiles but for low fat samples these were released in larger quantities.
� Flavour volatiles are released more rapidly from low fat formulations, which may explain much of the difference in flavour acceptability between low fat and standard fat products.
� Smoke and spices are responsible for most of the major volatiles (terpenes and phenols) in meat products such as frankfurters. Differences in flavour release due to fat content are not apparent in formulations lacking smoke and spices.
� Low fat beefburgers with oat fibre added released similar quantities of volatiles to high fat burgers. Hence, oat fibre seems to be able to trap the flavour volatiles and delay their release, thus overcoming the problem referred to above.
� Oat fibre also delayed the release of some, but not all, of the flavour volatiles from low fat frankfurters, whereas tapioca starch and whey protein did not.
� Panellists preferred high (23%) fat burgers to those with only 7% fat but the differences were not large
� Without the use of binders, the practical limit for added water in a low fat (8%) formulation is around 8% due to excessive cooking losses.
� In the preparation of low fat beefburgers, a medium grind size (5mm versus 2 or 10 mm) gave the best texture as burgers made with a 10mm grind size were too coarse while those made with a 2mm grind size were too soft.
� The type of fat (brisket, clod and suet) used in either a standard (23%) or low fat (8%) beefburger formulation had little effect on the texture or sensory attributes.
� Cooking method affected the palatability of low fat beefburgers. Panellists preferred burgers that were cooked on a griddle with deep fat fried burgers being the least acceptable.
� Increasing levels of tapioca starch in low-fat beef burgers improved succulence and tenderness.
� Blends of tapioca starch, oat fibre and whey protein can be used to offset the poor quality associated with low-fat beef burgers.
� Beefburgers containing pectin, micro-crystalline cellulose, oat fibre or carrageenan scored high in flavour and overall quality, but blood protein adversely affected overall quality and flavour attributes.
� Beefburgers containing tapioca starch, modified food starch derived from waxy maize and oat fibre significantly reduced Instron shear values.
� Reducing the fat content of frankfurters reduces the colour, improves their hydration/binding properties, increases the flavour and adversely affects their texture.
� The addition of tapioca starch, whey protein, carrageenan or oat fibre can partially offset some of the changes that occur in low-fat frankfurters when fat is replaced with water. They improve emulsion stability, cook losses and texture but their effects on flavour are minimal.
� Frankfurters smoked with solid-aerosol have better texture, are more acceptable but have higher cook losses than those with an added smoke flavouring. Due to interaction effects, changes in the fat content may alter the quality of the frankfurters depending on the type of smoke process used. Awareness of such interactions may be critical in the development of reduced fat frankfurters and/or if using a new smoke process.
� The relatively poor correlations between textural measurements and sensory scores of tenderness in emulsion type sausages were confirmed.
� Texture Profile Analysis gave more promising results but most of the textural parameters had non-linear relationships with fat level mainly due to the effect of differing protein contents. It is therefore important to hold protein content constant when comparing products with different fat levels.
I hope that this is of some use to you
Kind regards
Parson Snows
Solving the problems of texture and flavour in low fat meat products
P. Allen, N. Dreeling, E. Desmond, E. Hughes, A.M. Mullen and D.J.Troy
Teagasc National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland
Abstract
This project was undertaken to provide a better understanding of the underlying causes of the inferior quality of low fat meat products. By so doing a basis for the development of low fat meat products of acceptable quality would be laid. The project was wide ranging and multidisciplinary, with each of the five partners concentrating on certain tasks using local traditional products as models for the basic types of product, comminuted, emulsion cured and dried fermented. This paper reports on the results of the tasks undertaken by The National Food Centre, which were mainly concerned with flavour studies, the effect of processing factors on low fat beefburger quality and the effects of a range of fat substitutes and blends on the quality of beefburgers and frankfurters.
Conclusions
� Low fat and standard fat meat products had the same flavour volatiles but for low fat samples these were released in larger quantities.
� Flavour volatiles are released more rapidly from low fat formulations, which may explain much of the difference in flavour acceptability between low fat and standard fat products.
� Smoke and spices are responsible for most of the major volatiles (terpenes and phenols) in meat products such as frankfurters. Differences in flavour release due to fat content are not apparent in formulations lacking smoke and spices.
� Low fat beefburgers with oat fibre added released similar quantities of volatiles to high fat burgers. Hence, oat fibre seems to be able to trap the flavour volatiles and delay their release, thus overcoming the problem referred to above.
� Oat fibre also delayed the release of some, but not all, of the flavour volatiles from low fat frankfurters, whereas tapioca starch and whey protein did not.
� Panellists preferred high (23%) fat burgers to those with only 7% fat but the differences were not large
� Without the use of binders, the practical limit for added water in a low fat (8%) formulation is around 8% due to excessive cooking losses.
� In the preparation of low fat beefburgers, a medium grind size (5mm versus 2 or 10 mm) gave the best texture as burgers made with a 10mm grind size were too coarse while those made with a 2mm grind size were too soft.
� The type of fat (brisket, clod and suet) used in either a standard (23%) or low fat (8%) beefburger formulation had little effect on the texture or sensory attributes.
� Cooking method affected the palatability of low fat beefburgers. Panellists preferred burgers that were cooked on a griddle with deep fat fried burgers being the least acceptable.
� Increasing levels of tapioca starch in low-fat beef burgers improved succulence and tenderness.
� Blends of tapioca starch, oat fibre and whey protein can be used to offset the poor quality associated with low-fat beef burgers.
� Beefburgers containing pectin, micro-crystalline cellulose, oat fibre or carrageenan scored high in flavour and overall quality, but blood protein adversely affected overall quality and flavour attributes.
� Beefburgers containing tapioca starch, modified food starch derived from waxy maize and oat fibre significantly reduced Instron shear values.
� Reducing the fat content of frankfurters reduces the colour, improves their hydration/binding properties, increases the flavour and adversely affects their texture.
� The addition of tapioca starch, whey protein, carrageenan or oat fibre can partially offset some of the changes that occur in low-fat frankfurters when fat is replaced with water. They improve emulsion stability, cook losses and texture but their effects on flavour are minimal.
� Frankfurters smoked with solid-aerosol have better texture, are more acceptable but have higher cook losses than those with an added smoke flavouring. Due to interaction effects, changes in the fat content may alter the quality of the frankfurters depending on the type of smoke process used. Awareness of such interactions may be critical in the development of reduced fat frankfurters and/or if using a new smoke process.
� The relatively poor correlations between textural measurements and sensory scores of tenderness in emulsion type sausages were confirmed.
� Texture Profile Analysis gave more promising results but most of the textural parameters had non-linear relationships with fat level mainly due to the effect of differing protein contents. It is therefore important to hold protein content constant when comparing products with different fat levels.
I hope that this is of some use to you
Kind regards
Parson Snows
