Emulsifi cation 161Table 7.3. Methods to Assess Meat Emulsion Properties
Principle Observations and sources
Water holding capacity
(WHC)— Force is applied, by centrifugation
without any heating (at 4 ° C or
15 ° C) or by compression, to
remove unbound or loosely bound
water.
— WHC expressed in g H 2 O
absorbed/g meatMittal & Barbut 1994 ; Candogan &
Kolsarici 2003 ; Desmond and Kenny
1998 ; Lin & Huang 2003.Emulsion stability — A destabilizing treatment
combining heating at 70 ° C during
a given time and centrifugation is
applied.
— % total expressible fl uid
(TEF) = [(weight of centrifuge
tube and sample) − (weight of
centrifuge tube and pellet)]/
sample weight × 100Centrifugation can be applied before
heating (Crehan et al. 2000 ; Jim é nez
Colmenero et al. 2005 ) or after
heating (Hughes et al. 1998 ) for a
few minutes (2 to 5 min) at various
intensities (e.g. 2600 to 3600 g).Water and fat released — Calculated after the supernatant
was dried for 16 h at 103 ° C and
expressed as a % of sample
weight
— Fat released: weight on heating
the exudate.
— Water released: difference
between total fl uid released and
fat released.Jim é nez Colmenero et al. 2005Cooking loss — calculated as weight loss during
“ standard ” heat processing and
eventually smoking.
— expressed as % of initial sample
weightIt is a quasi systematic measurement
on comminuted meat products
(Mittal and Barbut 1994 ; Jim é nez
Colmenero et al. 2005 ).Processing yield calculated after heat processing and
cold storage, according to the same
way as cooking lossPaneras et al. 1996Jelly and fat separation — Determined after batter samples
were heated (35 min, core
temperature about 90 ° C), cooled
(4 ° C for 24 h) and reheated in
cans (45 ° C for 1 h).
— The fl uid jelly and fat, separated
in a volumetric cylinder, are
measured in ml
— calculated as % of the original
weight of batterIt is often measured according the
procedure described by Bloukas and
Honikel 1992 ; Lurue ñ a - Mart í nez
et al. 2004 ; Paneras et al. 1996Purge accumulation — Determined on cooked product
during cold storage
— Calculated as weight difference
between the beginning and the
end of the storage (at least 7 days
at 4 ° C)Paneras et al. 1996 ; Bloukas et al.
1997 ; Candogan and Kolsarici, 2003 ;
Bishop et al., 1993 ; Andres et al.,
2006Mixture design was used to optimize emul-
sion characteristics in a model system con-
taining beef, chicken, and turkey meat (Zorba
and Kurt 2006 ). Plackett – Burman design was
used to select compatible ingredients from
eleven alternates to optimize the sensory
quality of extended meat cubes (Modi and
Prakash 2008 ). Response surface methodol-