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- Title
Determination of Process-Structure Relationship in the Manufacturing of Meat Batter Using Vane Pump-Grinder Systems.
- Authors
Irmscher, Stefan; Rühl, Simone; Herrmann, Kurt; Gibis, Monika; Kohlus, Reinhard; Weiss, Jochen
- Abstract
Continuous operating vane pump-grinder systems are increasingly replacing bowl choppers in the industrial manufacturing of sausages. However, their use has traditionally been limited to coarsely ground, dry-cured sausages rather than finely emulsified sausages. We hypothesize that simultaneous alteration of volume flow rate $$ \overset{\cdot }{V} $$ and knife rotational speed n may allow for the degree of dispersion to be freely modified, thereby facilitating production of emulsified meat batters. Coarsely ground raw material mixtures were processed at volume flow rates $$ \overset{\cdot }{V} $$ of 3 to 60 L/min and knife rotational speeds n of 11.8 to 236.0 rpm in a vane pump-grinder system. The structure of the sausages was analyzed using image analysis. Texture, water-binding, color, and content of solubilized proteins of the meat batters were determined. A linear relationship between the sausage structure and the volumetric energy input E was found. The color values a* and b* ( a* ∼9.9, b* ∼7.0) did not differ noticeably between samples processed at different volume flow rates and knife rotational speeds. However, the lightness L* correlated with the sausage structure. Released serum content increased with decreasing volumetric energy input E, which may be explained by an increased solubilized protein content in meat batters. The process-structure relationship determined can be used by manufacturers to predict product properties as a function of process parameters.
- Subjects
BATTERS (Food); MEAT industry; SAUSAGES -- Processing; COLOR of meat; PARAMETERS (Statistics); STATISTICAL correlation
- Publication
Food & Bioprocess Technology, 2015, Vol 8, Issue 7, p1512
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-015-1514-z