Handbook of Meat Processing

156 Chapter 7

Various types of fi ber additives such as

soy fi ber (Cofrades et al. 2000 ); citrus fi ber

(Fernandez - Lopez et al. 2004 ); oat fi ber

(Chang and Carpenter 1997 ; Desmond et al.

1998 ; Steenblock et al. 2001 ); edible sea-

weeds such as sea Spaghetti, Wakame, and

Nori (Cofrades et al. 2008 ); pea fi ber (Claus

and Hunt 1991 ); peach dietary fi ber

(Grigelmo - Miguel et al. 1999 ); and kimchi

powder (Lee et al. 2008 ) have been used

alone or combined with other ingredients in

the formulation of meat products. Inulins

were used to replace fat and to reduce energy

intake in breakfat sausages (Archer et al.

2004 ), bologna sausages (Nowak et al. 2007 ),

and mortadella sausages (10% fat) (Garcia

et al. 2006 ).

Process

Three steps are required to manufacture

fi nely comminuted meat products: lean frag-

mentation, protein solubilization, and struc-

turation. The order of these steps depends on

the emulsion type (cold or hot) and the

process used (Figure 7.1 ). For cold emul-

sions, these three steps can be achieved either

successively in different apparatus (e.g.,

grinder, mixer, colloid mill) or simultane-

ously in a unique chopper (Figure 7.2 ).

For hot emulsions, when a traditional

process is used, liver fragmentation and

protein solubilization are fi rst achieved

simultaneously, then poached fats are frag-

mented, and the emulsion is formed (Figure

addition of various polysaccharides in differ-
ent meat emulsion products such as frank-
furters and bologna - type sausages (Lee et al.
2008 ). Polysaccharides from various origins
were tested in low - fat meat products: xanthan
(Wallingford and Labuza 1983 ; Pearson
and Gillett 1996 ), carrageenan (Trius and
Sebranek 1996 ), carboxymethylcellulose,
beta - glucan, guar gum, gellan, locust bean
gum, and starch (Pietrasik 1999 ; Chattong et
al. 2007 ; Garc í a - Garc í a and Totosaus 2008 ).
These polysaccharides are available under
purifi ed form and are generally considered as
additives. Interactions between several poly-
saccharides and between polysaccharides
and salts or nonmeat proteins were often
studied: iota - carrageenan, xanthan, and guar
gum (Solheim and Ellekj æ r 1993 ), potato
starch, locust bean gum, and kappa -
carrageenan (Garc í a - Garc í a and Totosaus
2008 ), blood plasma, microbial transgluta-
minase, and kappa - carrageenan (Jarmoluk
and Pietrasik 2003 ).
More recently, several studies were dedi-
cated to the use of dietary fi bers from differ-
ent sources (Cofrades et al. 2008 ). Using raw
materials directly instead of purifi ed extracts
has several advantages: (a) it reduces formu-
lation costs; (b) it enhances meat products ’
potential health - benefi cial properties by pro-
viding not only dietary fi ber but also other
bioactive components such as polyphenols or
carotenoids; and (c) raw materials are not
considered as additives for labeling (Cofrades
et al. 2000 ; Cofrades et al. 2008 ).

Cutter

Mincer

Blender

Cutter

Cutter

Colloid Mill

Fragmentation

Protein

solubilisation

Structuration

Figure 7.2. Different technology combinations to manufacture “ cold ” emulsions.