Affiliation:
1. School of Food Industry King Mongkut's Institute of Technology Ladkrabang Bangkok Thailand
2. Department of Food Science University of Guelph Guelph Ontario Canada
3. Division of Biochemical Technology, School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand
Abstract
SummaryMeat intake in masticatory dysfunction people is commonly reduced because the relatively tough texture of meat can impair mastication. Pork meat batters were prepared by different levels of bromelain (0%, 0.5% w/w), κ‐carrageenan (0.5%, 1.0% w/w), and rice berry and mung bean ratios (0:0, 1:0, 0:1, 0.5:0.5). The experiment was designed to study the effect of infusion treatments and their interaction on the properties of pork meat batter. Lower cooking losses (2.33%–3.45%) was observed in the samples with 1.0% (w/w) κ‐carrageenan. Hardness, cohesiveness, chewiness, and gumminess of samples with bromelain were lower, and higher in samples containing 1.0% (w/w) κ‐carrageenan. Bromelain also resulted in decreasing storage modulus (G′) and loss modulus (G″) values compared to nonbromelain‐treated samples. Microstructure revealed that connective tissue and muscle fibres were disrupted in bromelain‐treated meats while incorporation of plant proteins led to better binding of meat particles. These results revealed that bromelain has a potential to produce a softer texture batter, while 1.0% (w/w) κ‐carrageenan and plant proteins have potential to improve textural properties and shape a product. This implies that the effects and interactions of infusion treatments offer the possibility to improve texture‐optimised product for masticatory dysfunction people, such as elderly.
Subject
Industrial and Manufacturing Engineering,Food Science