FLEISCHWIRTSCHAFT international 1/2018

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............................... ........................................................... 86 Fleischwirtschaft international 1_2018 Research &Development The effects of different levels of iota- and kappa-carrageenan... Effects on viscosity Tab. 4: Effects of different types and levels of carrageenan on the emulsion viscosity (mean ±SD) (n=6) Rotational speed (rpm) Carrageenan type Emulsion viscosity (Pa s) values Carrageenan level (%) 0.0 0.5 1.0 1.5 Sig. 2.5 Iota 43 800±3134 aB 38267±3863 bB 53 533±845 bA 51 400±5190 bA ** Kappa 43 800±3134 aC 50 233±4751 aBC 58 000±4549 aAB 62 500±3591 aA ** 5 Iota 23 700±795 aB 18467±2017 bC 26 900±1787 aA 25 900±1008 bAB ** Kappa 23 700±795 aC 26 400±1377 aB 28 500±1567 aB 32 933±1392 aA ** 10 Iota 11200±390 aB 8933±547 bC 13633±1221 aA 12600±473 bAB ** Kappa 11200±390 aC 13367±609 aB 13500±1397 aB 16133±539 aA ** 20 Iota 5333±659 aBC 4433±441 bC 7133±869 aA 6533±459 bAB ** Kappa 5333±659 aC 7033±362 aB 7300±587 aAB 8367±441 aA ** 50 Iota 3067±186 aA 2233±137 bB 3467±339 aA 3433±137 bA ** Kappa 3067±186 aC 3567±137 aB 3567±207 aB 4033±186 aA ** 100 Iota 1667±52 aBC 1400±237 bC 2000±155 aA 1933±52 bAB ** Kappa 1667±52 aC 2000±100 aB 2000±89 aB 2133±52 aA ** a-b Meanswith differentsmall lettersuperscript(carrageenan type) in thesame column for each parameter are significantly different. A-C Means with different capitalletter superscript (carrageenan level) in thesame roware significantly different (**P0.05); Sig.: Significance Source: SARIÇOBAN and SALMAN FLEISCHWIRTSCHAFT international 1_2018 carrageenan level caused an decrease in the EC values (Tab. 2), namely,a decrease in the level of refined oil is resulting in ahigh Chroma value (18.35) as seen in Table 1. Chromavalues were higher in the κ-carrageenan emulsion samples than those in the ι-carrageenan emulsion samples, which indicated browner and more vivid color properties of κ-carrageenan emulsion samples. The effect of carrageenan type and carrageenan level on the L* values of cooked emulsion gel color is shown in Table 3. It has been observed that the ι-carrageenan a* value is higher than that of κ-carrageenan. Addition of carrageenan decreased the yellowness (b* values) of the emulsion samples, and afurther increase of the carrageenan level caused further yellowness of the samples. This was attributed to the yellowness of the carrageenan (Tab. 1). κ-carrageenan emulsion samples showed higher yellowness than ι-carrageenan emulsion samples did. This higher b* values could be related to high yellowness (17.86) of the refined oil (Tab. 1),which was retained higher in κ-carrageenan emulsions than in ι-carrageenan emulsions. The effect of carrageenan type and carrageenan level on the b* values of cooked emulsion gel color is shown in Table 3. It has been observed that the ι-carrageenan decreased the b* value. Emulsion viscosity (EV) Table 4indicates the effect of carrageenan level and carrageenan type on the viscosity of the model system emulsions at different rotation speeds. Emulsion viscosity (EV) values increased by carrageenan addition at all rotation speeds. This could be partly explained by the similar fact that the effect of carrageenan increases the ES values –anindicator of unseparated fat and water retained by meat proteins –uptothe level of 1.5% carrageenan (Tab. 2). It was already reported that, as the oil was emulsified, the protein matrix extended in the emulsion, which resulted in an increase in viscosity (SMITH,1988). For2.5, 5, 10,20, 50 and 100rpm, while the highest emulsion viscosity was observed in κ-carrageenan, the lowest emulsion viscosity was observed in ι-carrageenan (Tab. 4). Forall rpm, the highest emulsion viscosity was observed at the 1.5% level in κ-carrageenan while the lowest emulsion viscosity was observed at the 0% and 0.5% levels in ι-carrageenan. To obtain more viscous emulsions it was found to be suitable to use the 2.5% NaCl+1.5% κ-carrageenan blend. Increase in EV is desired for the high fat emulsion type products, because higher EV gives an increased elasticity to emulsion type meat products (YAPAR et al., 2006). Accordingly,the effect of oil to increase the viscosity was reported (SMITH,1988). On the other hand, asignificant difference was observed Rheological effects Tab. 5: Consistency index, flow behavior index and determination coefficient values a Carrageenan level (%) Iota-carrageenan emulsion Kappa-carrageenan emulsion n Index k Index (Pa s n ) R 2 n Index k Index (Pa s n ) R 2 0.0 (Control) 0.122 92.77 0.992 0.122 92.77 0.992 0.5 0.108 77.81 0.992 0.138 105.47 0.997 1.0 0.120 112.38 0.997 0.105 121.28 0.996 1.5 0.125 105.62 0.995 0.097 139.35 0.999 a k and n (dimensionless) values were obtained by fitting rotational speed-viscosity data to the power-law model, η = kγ (n -1) ,where η is the apparent viscosity, k is the consistency index and n is the flow behavior index. Source: SARIÇOBAN and SALMAN FLEISCHWIRTSCHAFT international 1_2018
Fleischwirtschaft international 1_2018 87 Research &Development between the emulsion types with regard to EV values (Tab. 4). Table 4 indicates the effect of the carrageenan level and carrageenan type on the viscosity (EV) of model system emulsions at all rotation speeds (2.5–100rpm). The same trend was seen in the EV of either ι-orκ-carrageenan emulsions at all rotation speeds, namely,adecrease at the 0% carrageenan level and amaximum at the 1.5% carrageenan level. Forthe ι- and κ-carrageenan emulsion samples tested, the viscosity decreased to the lower value by adding 0% carrageenan. Adding higher levels of carrageenan (1.5%) increased the viscosity of the beef emulsion samples (Tab. 4). The maximum viscosity measured corresponded to beef emulsion containing 1.5% carrageenan. This could cause adisruptive effect on the system; therefore, it gives raise to further reactions such as carrageenan/water interaction and thus increasing the viscosity of the O/W emulsion system. URESTI et al. (2003) reported that the swelling of pectin could induce adisruptive effect on the O/W emulsion gel structure by absorbing water,which might be associated with adecrease in free water molecules by competing for the water molecules (salting out effect), and thus increasing viscosity.Accordingly,for many proteins, apositive correlation is observed between water absorption and viscosity (CHEFTEL et al., 1985). Flow behavior The apparent viscosity (AV) of the model system emulsions prepared with ι-and κ-carrageenan is shown in Table 5, respectively,which illustrates the AV data of each emulsion as afunction of rotation speed (rpm). Table 5 shows the flow behavior index (n), consistency index (k)constants and apparent viscosity values (AV) by the power-law equation of the all emulsions. The AV versus speed data for the emulsions at atemperature of 20 °C fitted well to the Ostwald-de-Waele model or power law model with high determination coefficients (R 2 =0.992–0.999). The n values of emulsion samples were found to be less than unity.These model emulsions showed anon-Newtonian flow in which the AV decreased with shear rate. Therefore, it can be said that all emulsion samples exhibited atypical shear-thinning behavior,asalso can be clearly seen in Table 5, thus, these O/W model system emulsions can be regarded as pseudoplastic fluids. Forthe ι-carrageenan emulsion samples tested, the consistency index values varied from 92.77 to 112.38 Pa s. Control emulsion had aconsistency of 92.77 Pa s. The consistency decreased to the lower value (77.81Pas)byadding 0.5% carrageenan. Adding higher levels of carrageenan (1.5%) increased the consistency of ι-carrageenan emulsion samples. Besides, the flow behavior index values, n –afunction of the consistency index –showed acompletely reverse trend with the consistency index values, k,ascould be expected (Tab. 5). The maximum consistency (112.38 Pa s) measured corresponded to the fresh beef emulsion containing 1% carrageenan. The lowest consistency index value, k (77.81Pas)was reached by adding 0.5% carrageenan into the ι-carrageenan emulsion gels; even though amaximum increase was seen by adding 1% carrageenan. As for the consistency index values (k)ofκ-carrageenan emulsions, the similar trend was seen in the fresh beef emulsions, except for adecrease in consistency at a1.5% addition of carrageenan (Tab. 5). In addition, an inverse trend in the consistency index values was observed in the flow behavior index values (n)ofthe κ-carrageenan samples, as seen in the ι-carrageenan emulsions. In summary, the phenomena seen in the viscosity of ι-and κ-carrageenan emulsions were also observed in the consistency of the emulsions. This could be expected because consistency is the function of viscosity;therefore, the similar explanations done for viscosity above could also be done for consistency values of the ι-and κ-carrageenan emulsions. Conclusion and practical importance The results of this study show that ι-and κ-carrageenan addition was found to significantly affect certain quality parameters of beef emulsions. The cooking loss (CL) values decreased with an increasing addition of ι-and κ-carrageenan. Also, the addition of both ι-and κ-carrageenan was found to decrease the emulsion capacity (EC) and increase the emulsion stability (ES) values. The carrageenan samples with 0.5% had the highest water holding capacity (WHC) values. The L* and a* values of cooked emulsion gels increased by addition of carrageenans. Emulsion viscosity (EV) was positively affected by an increase of the carrageenan addition. Increase in EV is desired in high fat emulsion type products. Accordingly,when high fat emulsion type products are manufactured, the advantage of carrageenan addition should be taken into consideration to produce better products. Carrageenan addition did not change the flow behavior type of the model system emulsions, and even increased the pseudoplasticity.Asa consequence, the use of ι-and κ-carrageenan to beef emulsions up to 1.5% levels can be apotentially ingredient for commercial meat products such as Frankfurter to enhance these emulsion and desirable quality properties. Acknowledgements The authors would like to thank the Selçuk University Coordinating Office for Scientific Research Projects (SU-BAP, Konya TURKEY) for financial support (Project Number: 10201003). References 1. AOAC (2003): Official Methods of Analysis of the Association of Official's Analytical Chemists. 17th ed., Association of Official Analytical Chemists, Arlington, VA, USA. –2.AYADI,M.A., A. KECHAOU,I.MAKNI and H. ATTIA (2009): Influence of carrageenan addition on turkey meat sausages properties. Journal of Food Engineering 93, 278–283. –3.BARBUT,S.(2009): Pale, soft, and exudative poultry meat –Reviewing ways to manage at the processing plant. Poultry Science 88, 1506–1512. – 4. BARNES,H.A., J.F. HUTTON and K. WALTERS (1989): An introduction to rheology.New York: Elsevier Applied Science, 11–35. –5.BIXLER,H.J. and H. PORSE (2011): Adecade of change in the seaweed hydrocolloids industry.Journal of Applied Phycology 23 (3), 321–335. –6.CANDOGAN,K.and N. KOLSARICI (2003a): Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin. Meat Science 64 (2), 207–214.–7.CANDOGAN,K.and N. KOLSARICI (2003b): The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. Meat Science 64 (2), 199–206. –8.CHEFTEL,J.C., J.L. CUQ and D. LORIENT (1985): Amino acids, peptides, and proteins. In: O.R. Fennema (Ed.), Food Chemistry (2nd ed.), New York: Marcel Dekker Inc., 246–369. –9.CHIOVITTI,A., A. BACIC,D.J. CRAIK, S.L.A. MUNRO,G.T. KRAFT andM.L. LIAO (1997): Cell-wall polysaccharides from Australian red algae of the familySolieriaceae (Gigartinales, Rhodophyta ): novel, highly pruvated carrageenans from the genus Callophycus.Carbohydrate Research 299, 229–243. –10. CIERACH,M., M. MODZELEWSKA-KAPITUŁA and K. SZACIŁO (2009): The influence of carrageenan on the properties of low-fat frankfurters. Meat Science 82 (3), 295–299. –11. DEFREITAS,Z., J.G. SEBRANEK,D.G. OLSON and J.M. CARR (1997): Carrageenan effects on salt soluble meat proteins in model systems. Journal of Food Science 62 (3), 539–543. –12. EILERT,C.M. S.J., CALHOUN and R.W. MANDIGO (1996): Phosphate type, concentration and preblend duration to improve water holding capacity of beef connective tissue. Journal of Muscle Foods 7 (2), 255–269. – 13.FEINER,G.(2006): Meat products handbook –Practical science and technology. Woodhead Publishing Limited, Cambridge, England. –14. FLORES,M., E. GINER,S.M. FISZMAN,A.SALVADOR and J. FLORES (2007): Effect of anew emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems. Meat Science 76, 9–18.–15.HUNT,M.C., J.C. ACTON,R.C. BENEDICT,C.R. CALKINS,D.P.CORNFORTH,L.E. JEREMIAH et al. (1991):Guidelines for meat color evaluation. Chicago: American Meat Science Association and National Live Stock and Meat Board. –16. HUNT,A.and J.W. PARK (2013): Alaska pollock fish protein gels as affected by refined carrageenan and various salts. Journal of Food Quality 36, 51–58. –17. KONDAIAH,N., A.S.R. ANJANEYULU,V.KESEVA RAO,N.SHARMA and H.B. JOSHI (1985): Effect of salt and phosphate on the quality of buffalo and goat meats. Meat Science 15,183–192. –18. KOUTSOPOULOS,D.A., G.E. KOUTSIMANIS and J.G. BLOUKAS (2008): Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil. Meat Science 79, 188–197. –19. Minitab (2013): Computer program, Minitab release 17.0 for windows. Minitab Inc., USA. –20. NAS,S., H.Y. GÖKALP and M. ÜNSAL (1998): Bitkisel yağ teknolojisi (Vegetable oil technology) (2nd ed.). Denizli, Turkey: Pamukkale University Publications. –21. OCKERMAN,H.W. (1985): Quality control of post-mortem muscle tissue (13th ed.). The Ohio State University.Columbus, OH, USA. –22. ORTIZ,J.and J.M. AGUILERA (2004): Effect of kappa-carrageenan on the gelation of horse mackerel (T. Murphyi)raw paste surimi-type. Food Science and Technology International 10,223–232. –23. SMITH,D.M. (1988):Meat proteins: Functional properties in comminuted meat products. Food Technology, 42 (4),
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