Extrusion studies of mixtures containing certain meat offals: Part 2-textural properties

Thermoplastically extruded products prepared from soy grits alone, and from those containing 20% or 35% of bovine or porcine offal, at various temperatures of extrusion, were subjected to instrumental texture profile analysis (hardness, elasticity, cohesiveness, gumminess, chewiness) and shear force measurements. The offal sources were untreated, or alkali-extracted, protein from bovine and porcine lung and bovine tripe (rumen and reticulum) and protein in extracted by sodium dodecyl sulphate (SDS) from bovine tripe. For products prepared from soy grits alone, hardness, gumminess, chewiness and shear force showed maxima at 170°C, whereas elasticity and cohesiveness increased progressively in the temperature range studied (140-190°C). Products containing SDS-extracted tripe protein required more force to shear, and were more hard, gummy and chewy, than products containing untreated offal, and values for all parameters were greater in the latter than in products containing alkali-extracted offal protein. The effect of extrusion temperature on the textural parameters of the products was less than that due to the mode of offal preparation used (untreated, alkali- or SDS-extracted) or the level of incorporation. Offal source was relatively unimportant. Products containing alkali-extracted offal protein had poor internal structure and were brittle; those containing SDS-extracted protein were tough. The different textural properties of the extracted products might determine their relative suitability for use either alone, as analogues or as extenders.