Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat

• Published in: Food technology and biotechnology Vol. 58; no. 2; pp. 173 - 182
• Main Authors: Bolognesi, Vinicius Jose, Spier, Michele Rigon, Garcia, Carlos Eduardo Rocha
• Format: Journal Article
• Language: English
• Published: Croatia Sveuciliste U Zagrebu 01.04.2020; Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: Beef; Brines; Carrageenan; Collagen; collagen in meat; Convenience foods; Cooking; Deactivation; Inactivation; lipid oxidation during shelf life; Lipid peroxidation; Lipids; Meat; Meat products; Moisture content; Nitrogen; Original Scientific Papers; Oxidation; Proteins; Retort processing; Salting; Salts; Sensory evaluation; Sensory properties; Shear forces; Shelf life; Starch; Sterilization; Syneresis; Technology; Temperature; Texture; thermal inactivation of ready-to-eat foods; Vacuum; Water activity; water retention; Brazil; United States > US; thermal inactivation of ready-to-eat foods; lipid oxidation during shelf life; collagen in meat; water retention
• ISSN: 1330-9862; 1334-2606
• DOI: 10.17113/ftb.58.02.20.6336

Retort processing is one of the most widely used methods of thermal inactivation that provides convenient, ready-to-eat foods. Although this technology remains widespread, it can be revamped through processing of novel ingredients such as gums. This article aims to investigate the effect of the hydrocolloids collagen, soy protein isolate, carrageenan and modified starch with different salt mass fractions on the retorted meat products. Firstly, solutions of the added hydrocolloids of different salt mass fractions in order to stimulate the salting-in effect were studied. Lipid oxidation, syneresis and water activity were analysed during shelf life to find the best overall treatments. Lastly, sensory and texture analyses were then performed to assess the impact of the added hydrocolloids. Yield, cooking loss and water-holding capacity had better results when higher salt mass fractions with hydrocolloids were used. The physicochemical results distinguished collagen from the other tested hydrocolloids. Syneresis remained in similar ranges regardless of the treatment. No difference was observed in water activity either. However, sterilization, vacuum sealing and the addition of a hydrocolloid contributed to low oxidation levels in all treatments. Lastly, sensory, texture and shear force analyses confirmed that the products with collagen were harder and firmer than the control samples, which explains the preference of control samples by the panellists. Nevertheless, assessors did not perceive the presence of collagen. Physicochemical and sensory characteristics of the retorted meat can be considerably improvedwhen brine and hydrocolloids are combined with the retort technology.