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Changes in lightness of porcine lean meat batters during processing
R Palombo1, P S van Roon, A Prins
1Telma Israel Edible Products Ltd, PO Box 707, Haifa 31006, Israel.
Meat Science
|November 9, 2011
Summary
Lightness in porcine lean meat batters increases during chopping due to air bubbles. Storage causes lightness to decrease, primarily influenced by myoglobin pigment changes, not salt or phosphate additions.
Area of Science:
- Food Science
- Meat Science
- Colorimetry
Background:
- Meat batter lightness (L*) is crucial for product quality.
- Understanding factors affecting L* changes during processing and storage is essential.
Purpose of the Study:
- To investigate the dynamics of L* in porcine lean meat batters (PLMBs).
- To determine the impact of air bubbles, sodium chloride, phosphate, and myoglobin changes on L* during processing and storage.
Main Methods:
- Monitoring L* changes in PLMBs over two phases: chopping and 24-hour storage at 15°C.
- Analyzing the effects of added sodium chloride and phosphate.
- Investigating the role of air bubble entrapment and disproportionation.
- Examining alterations in myoglobin pigment absorption traits.
Main Results:
- L* significantly increased during chopping (Phase 1) due to light scattering by entrapped air bubbles.
- During storage (Phase 2), L* decreased, approaching a plateau.
- Air bubble disproportionation reduced L* in early storage.
- Myoglobin pigment shifts (formation of nitric oxide myoglobin) significantly decreased L* between 1-5 hours of storage.
- Sodium chloride and phosphate had minimal impact on L* changes during storage.
Conclusions:
- Air bubble entrapment is key to initial lightness increase in meat batters.
- Myoglobin pigment transformations are the primary drivers of lightness decrease during storage.
- Salt and phosphate have limited influence on the color dynamics of stored meat batters.
