Development of a flavor emulsion technology using ultrasonic treatment for the production of meat products
Summary of a presentation of 44. Kulmbacher week 2009
It is known that the sensory quality of meat products depends to a large extent on the quality of the flavoring substances used. Modern flavors that are obtained on the basis of CO2 extraction not only have a consistent quality, but also have biological, antimicrobial and antioxidant activities. However, the even distribution of highly concentrated extracts over the entire volume of a meat product is a major problem. There is also no doubt that technologies need to be developed which make it possible to incorporate CO2 extracts from spices as emulsions in meat products.A special method for evaluating the quality of aroma emulsions made it possible to find technologies that work on the basis of ultrasound treatment. In order to find out the effects of the technological parameters of the ultrasonic treatment, various aroma emulsions were investigated with regard to their stability during storage, the composition of the test batches being chosen so that 100 ml of the aroma emulsion were used instead of 100 g of sausage meat.
The assessment of the quality parameters of the aroma emulsions showed that nutmeg and coriander had the greatest stability and black pepper the lowest stability. A 60% decrease in the stability of the emulsion was observed for nutmeg on day 71 and for coriander on day 50 of storage, with black pepper emulsions showing these stability losses as early as day 10. The authors also studied the effectiveness of stabilizers.
In summary, technologies for the production of emulsions of CO2 extracts from spices using ultrasound have been developed and they have been used in the production of meat products. The aroma emulsions help to improve the quality of cooked sausages and thus reduce the risk of end products being discarded due to loss of aroma. An even distribution of the aroma emulsions over the entire product batch is possible and the sources of microbiological contamination are reduced. The technology for obtaining CO2-extracted aroma emulsions using ultrasound opens up great potential not only in the food industry, but also in the fields of cosmetics and medicine.
1 GNU, The VM Gorbarov All-Russian Meat Research Institute, Moscow, Russia
The lectures of the Kulmbach Week are fully documented in the newsletter of the sponsoring society for meat research in Kulmbach.
The newsletter is issued by the meat research association in Kulmbach and sent to the members free of charge. The sponsoring company uses substantial funds that are used for the research work of the MRI, Kulmbach location.
More details at www.fgbaff.de
Source: Kulmbach [ LISITSYN1, AB, SEMENOVA1, AA, TRIFONOVA, DO1 ]
