Effects of levels of fat, surimi from sardine (Sardina pilchardus) and heat processing on thermal gelation of meat batters

The object of the study was to analyse the Theological behaviour occurring during heat-induced gelation (measured by thermal scanning rigidity monitor) of meat batters containing various proportions of fat (48, 106, 147 and 208 g kg−1) and sardine surimi (0, 100, 200 and 300 g kg−1 fish protein added with respect to total protein present) and subjected to different heat treatments (A, heating from 14 to 76†C at a rate of 1†C min−1; B, gradual temperature increase at a rate of 1†C min−1 up to 40†C, maintenance at this temperature for 30 min, then heating from 40 to 76†C at 1†C min−1; C, samples kept at 4†C for 20 h and then heated in the same way as process A). The results indicate that differences in levels of fat content significantly affect the gelation patterns of pork batters, gels being stiffer the higher the fat content and the lower the water content. A highly significant correlation (r = 0.78, P < 0.01) has been established between fat content and maximum values of G, which occur at the final experimental temperature of 76†C. In contrast, in general, neither addition of surimi nor variation in the heat treatment applied has any major effect on the gelation process in the system as formulated.This research work was supported by Comision Interministerial de Ciencia y Tecnologia (CICYT), under Projects AL19 1 -0899-C03-0 1 and AL19 1-0927-C02-0 1.Peer reviewe

Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus)

The objective of this study was to use a thermal scanning rigidity monitor to analyse the changes occurring in rheological behaviour during thermal gelation induced by the presence of surimi in meat batters. These studies were conducted on systems prepared with pork meat to which varying proportions of surimi from Alaska pollack (Theragra chalcogramma (Pallas)) or sardine (Sardina pilchardus) (Walb) were added. The results indicated that gelation in pork proteins did not occur in the same way as in fish proteins. Whereas the addition of Alaska pollack surimi to the meat preparations produced scarcely any change with respect to the meat alone, the sardine surimi caused major alterations. These changes depended upon the proportion of protein from surimi added: addition of 100 g kg−1 caused a protein matrix to form, inducing the formation of stiffer gels and the appearance of the setting phenomenon, although at higher temperatures than are found with fish proteins. Such behaviour was not apparent when the proportion of protein from surimi was raised to 200 g kg−1.This work has been conducted under project ALI- 88/0146, financed by the Comision Interministerial de Ciencia y Tecnologia (CICyT).Peer reviewe