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1. Radio-frequency heating of foodstuff: Solution and validation of a mathematical model

Author:
Marra, F.; Lyng, J.; Romano, V.; McKenna, B.
Source:
Journal of food engineering 2007 v.79 no.3 pp. 998-1006
ISSN:
0260-8774
Subject:
meat emulsions,   etc   ; electric field; mathematical models; thermal diffusivity; thermal conductivity; radio waves; dielectric properties; air temperature; electrodes; heat transfer coefficient; food processing; evaporation; specific heat; heat treatment; heat transfer;     Show all 15 Subjects
Abstract:
... Radio-frequency (RF) heating is based on the interaction between the electric field produced by the electrodes of a capacitor and the dipoles and ionic-charges contained within a food product. In this paper, the temperature profiles and, particularly, the non-uniformity of temperature distribution occurring during RF heating of cylindrical meat batters, were analysed by mathematical modelling of b ...
DOI:
10.1016/j.jfoodeng.2006.03.031

2. Prediction of meat emulsion stability using reflection photometry

Author:
Alvarez, D.; Castillo, M.; Payne, F.A.; Garrido, M.D.; Banon, S.; Xiong, Y.L.
Source:
Journal of food engineering 2007 v.82 no.3 pp. 310-315
ISSN:
0260-8774
Subject:
meat emulsions,   etc   ; gel strength; emulsifying; scanners; particle size; pretreatment; photometers; process control; emulsifying properties; reflectance; cooking; cooking quality; chopping;     Show all 13 Subjects
Abstract:
... Manufacture of finely comminuted meat products are operations that require improved control to produce stable products. Emulsion breakdown becomes evident during the cooking process, when it is too late for corrective actions. Two different emulsion formulations that produced high or low cooking loss tendencies were prepared. Emulsion ingredients were chopped and the mixture was sampled at differe ...
DOI:
10.1016/j.jfoodeng.2007.02.031

3. Thermophysical properties of processed meat and poultry products

Author:
Marcotte, Michèle; Taherian, Ali R.; Karimi, Yousef
Source:
Journal of food engineering 2008 v.88 no.3 pp. 315-322
ISSN:
0260-8774
Subject:
meat emulsions,   etc   ; turkey meat; thermal diffusivity; mathematical models; correlation; thermal conductivity; hot dogs; food matrix; heat transfer; ham; processed foods; bologna; pepperoni;     Show all 13 Subjects
Abstract:
... Thermophysical properties of various meat and poultry emulsions were evaluated at four temperatures (20, 40, 60 and 80°C). Thermal conductivities (0.26-0.48Wm⁻¹ K⁻¹) increased linearly with temperature between 20 and 60°C. Between 60 and 80°C, it remained constant for most products except bologna. Curves for thermal conductivity as a function of temperature could be roughly grouped into two differ ...
DOI:
10.1016/j.jfoodeng.2008.02.016

4. Gelation kinetics of an imitation-mortadella emulsion during heat treatment determined by oscillatory rheometry

Author:
Ferris, J.J.; Sandoval, A.J.; Barreiro, J.A.; Sánchez, J.J.; Müller, A.J.
Source:
Journal of food engineering 2009 v.95 no.4 pp. 677-683
ISSN:
0260-8774
Subject:
meat emulsions,   etc   ; viscoelasticity; storage modulus; oscillation; rheology; mortadella; sorption isotherms; kinetics; heat treatment; gelatinization;     Show all 10 Subjects
Abstract:
... The gelation kinetics of an imitation-mortadella emulsion during thermal treatment under both, isothermal and non-isothermal conditions was followed by means of oscillatory rheometry. A first order-kinetic process was found to better describe the variation of the storage modulus G′ (at 1Hz and strain amplitude of 0.8%) during the two types of thermal treatments. An Arrhenius-type model was able to ...
DOI:
10.1016/j.jfoodeng.2009.06.035

5. Application of light extinction to determine stability of beef emulsions

Author:
Álvarez, D.; Castillo, M.; Payne, F.A.; Cox, R.B.; Xiong, Y.L.
Source:
Journal of food engineering 2010 v.96 no.2 pp. 309-315
ISSN:
0260-8774
Subject:
meat emulsions,   etc   ; beef; cooking quality; oxidative stability; emulsifying; meat processing; light intensity; chopping; fiber optics; spectrometers; cooking; absorbance; analysis of variance;     Show all 13 Subjects
Abstract:
... One of the major concerns in the meat processing industry is the loss of emulsion stability resulting in cooking losses. An optical sensor technology to control the emulsification process would minimize this problem. The normalized light intensity (I N) as a function of fat/lean ratio (R FL; 0.075, 0.25, 0.33) and chopping time (CT; 2, 5, 8min) were measured at three radial distances (2, 2.5, 3mm) ...
DOI:
10.1016/j.jfoodeng.2009.08.003

6. Electrical conductivity changes of minced beef-fat blends during ohmic cooking

Author:
Bozkurt, Hayriye; Icier, Filiz
Source:
Journal of food engineering 2010 v.96 no.1 pp. 86-92
ISSN:
0260-8774
Subject:
meat emulsions,   etc   ; water content; beef; minced meat; dietary fat; ohmic heating; electrical conductivity; mixing; blended foods; electrodes; ash content; nonlinear models;     Show all 12 Subjects
Abstract:
... Minced beef-fat blends having different fat level (2%, 9% and 15%) and full meat-fat samples were ohmically cooked by different voltage gradients (20, 30 and 40V/cm). Main factors affecting the electrical conductivity were the temperature and the composition of the blends. Although the effect of initial fat content on electrical conductivity was statistically significant, voltage gradient did not ...
DOI:
10.1016/j.jfoodeng.2009.06.048

7. Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation

Author:
Karaman, Safa; Yilmaz, Mustafa Tahsin; Dogan, Mahmut; Yetim, Hasan; Kayacier, Ahmed
Source:
Journal of food engineering 2011 v.107 no.2 pp. 241-252
ISSN:
0260-8774
Subject:
meat emulsions,   etc   ; dispersions; dynamic testing; emulsions; mathematical models; oils; proteins; temperature; viscoelasticity;     Show all 9 Subjects
Abstract:
... Effects of oil concentration (57.50%, 58.75%, 60.00% and 61.25%) and temperature (5, 10 and 15°C) on O/W model system meat emulsions were analyzed using oscillatory dynamic shear tests, allowing all emulsion systems to be characterized as linear viscoelastic solids exhibiting a pseudoplastic flow. The emulsion systems were characterized as weak gel-like macromolecular dispersions with G′ much grea ...
DOI:
10.1016/j.jfoodeng.2011.06.016

8. Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters

Author:
Yilmaz, Mustafa Tahsin; Karaman, Safa; Dogan, Mahmut; Yetim, Hasan; Kayacier, Ahmed
Source:
Journal of food engineering 2012 v.108 no.2 pp. 327-336
ISSN:
0260-8774
Subject:
meat emulsions,   etc   ; cooked foods; emulsions; lipid content; meat; oils; simulation models; temperature; texture; viscoelasticity;     Show all 10 Subjects
Abstract:
... The effects of different oil and temperature levels on the viscoelastic behavior of O/W model system meat emulsions were assessed using creep and creep recovery tests. The viscoelastic behavior of such emulsions was characterized using the Burgers model parameters. In addition, texture profile analysis (TPA) of cooked meat emulsions was carried out to find a possible relationship between the creep ...
DOI:
10.1016/j.jfoodeng.2011.08.005

9. Influence of filling conditions on product quality and machine parameters in fermented coarse meat emulsions produced by high shear grinding and vacuum filling

Author:
Irmscher, S.B.; Böjthe, Z.; Herrmann, K.; Gibis, M.; Kohlus, R.; Weiss, J.
Source:
Journal of food engineering 2013 v.117 no.3 pp. 316-325
ISSN:
0260-8774
Subject:
meat emulsions,   etc   ; energy; fermentation; grinding; knives; lean meat; physicochemical properties; pork bellies; raw materials; salami; sensory properties; temperature; texture;     Show all 13 Subjects
Abstract:
... The influence of process conditions (knife geometry, volume flow rate, and bulk mass temperature) on structure, physicochemical properties, and sensory performance of fermented coarse meat emulsions (aka salami) was evaluated. Salamis (65% lean pork meat, 35% pork belly) were prepared by passing mixtures through knife-plate assemblies with varying knife blade numbers (6–10). Casings were filled an ...
DOI:
10.1016/j.jfoodeng.2013.03.015

10. Predicting frankfurters quality metrics using light backscatter

Author:
Nieto, Gema; Xiong, Youling L.; Payne, Fred; Castillo, Manuel
Source:
Journal of food engineering 2014 v.143 pp. 132-138
ISSN:
0260-8774
Subject:
meat emulsions,   etc   ; antioxidants; cohesion; color; cooking; cooking quality; emulsifying; emulsions; fiber optics; hardness; hot dogs; light intensity; lipid peroxidation; manufacturing; pork; potato protein; prediction; separation; spectrometers; thiobarbituric acid-reactive substances; wavelengths;     Show all 21 Subjects
Abstract:
... The objective of this study was to determine whether light backscatter response from fresh pork meat emulsions is correlated to final product stability indices, such as textural parameters, susceptibility of the emulsion to phase separation during cooking and lipid oxidation during subsequent storage. A specially designed fiber optic measurement system was used in combination with a miniature fibe ...
DOI:
10.1016/j.jfoodeng.2014.06.027

11. Functional emulsion gels with potential application in meat products

Author:
Paglarini, Camila de Souza; Furtado, Guilherme de Figueiredo; Biachi, João Paulo; Vidal, Vitor Andre Silva; Martini, Silvana; Forte, Marcus Bruno Soares; Cunha, Rosiane Lopes; Pollonio, Marise Aparecida Rodrigues
Source:
Journal of food engineering 2018 v.222 pp. 29-37
ISSN:
0260-8774
Subject:
meat emulsions,   etc   ; backfat; carrageenan; color; emulsions; fat replacers; fatty acids; gels; inulin; pH; pectins; pork; rheological properties; sodium caseinate; sodium tripolyphosphate; soy protein isolate; soybean oil; water holding capacity;     Show all 18 Subjects
Abstract:
... This study aimed to develop soybean-oil based functional emulsion gels (EG) to be used as animal fat replacer in meat products. A Plackett-Burman 12 was applied to 7 independent variables for the elaboration of EG (soy protein isolate (SPI), sodium caseinate, carrageenan (CAR), inulin (INUL), pectin, sodium tripolyphosphate, and soy lecithin). Then, three selected factors, SPI, CAR, and INUL were ...
DOI:
10.1016/j.jfoodeng.2017.10.026

12. Enrichment of meat emulsion with mushroom (Agaricus bisporus) powder: Impact on rheological and structural characteristics

Author:
Kurt, Abdullah; Gençcelep, Hüseyin
Source:
Journal of food engineering 2018 v.237 pp. 128-136
ISSN:
0260-8774
Subject:
meat emulsions,   etc   ; Agaricus bisporus; adsorption; bioactive compounds; chemical structure; emulsions; health foods; heat tolerance; lipids; models; mushrooms; protein content; texture; viscosity;     Show all 14 Subjects
Abstract:
... Mushrooms are considered to be a next-generation health food due to their rich protein content with high biological value, fiber and bioactive compounds. Utilization of the protein and fiber contents of mushroom for the production of functional meat products with better emulsion characteristics was the aim of this study. Therefore, the influence of mushroom powder (MP) addition (0–3%) on the prope ...
DOI:
10.1016/j.jfoodeng.2018.05.028