Comparison between characteristics of mixer and bowel chopper meat batter | ||
| Veterinary Medical Journal (Giza) | ||
| Volume 62, Issue 3, July 2016, Pages 15-22 PDF (4.17 M) | ||
| DOI: 10.21608/vmjg.2016.365298 | ||
| Authors | ||
| Rania Saad* ; Mohamed Talaat; Taha Nouman | ||
| Department of Food Hygiene. Faculty of Veterinary Medicine, Cairo University | ||
| Abstract | ||
| Luncheon sausage is one of the most popular sausage consumed by Egyptian populations, and is basically produced from beef. Paddle mixer was the main machinery used for production of such type of sausage but it needs a long time (hours) to produce a single batch. Recently, massive production of emulsion type products in Egypt forced the meat processors to update machinery used. Most meat processers prefer bowel cultures for production of emulsion sausage as it reduces the time required for the production to few minutes. The main objective of the current study was to compare the physiochemical and sensory characteristics as well as emulsion stability of beef and chicken meat batters and cooked sausage produced by paddle mixer and bowl cutters. Sensory evaluation showed significant differences (P<0.05) in luncheon color, tenderness and juiciness while flavor and taste scores revealed non- significant change among different machines. Shear force was significantly (P<0.05) higher in emulsion produced by bowel cutter in compassion with those produced by bowel mixer. Total fluid release and fat release were higher in emulsion produced by bowel cutter. Significantly (P<0.05) higher total soluble and myofibrillar protein were obtained for emulsion produced by bowel cutter. | ||
| Keywords | ||
| Processing; Emulsion stability; Shear force; Emulsion sausage; Luncheon sausage | ||
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