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Predicting frankfurters quality metrics using light backscatter

Nieto, Gema, Xiong, Youling L., Payne, Fred, Castillo, Manuel
Journal of food engineering 2014 v.143 pp. 132-138
antioxidants, cohesion, color, cooking, cooking quality, emulsifying, emulsions, fiber optics, hardness, hot dogs, light intensity, lipid peroxidation, manufacturing, meat emulsions, pork, potato protein, prediction, separation, spectrometers, thiobarbituric acid-reactive substances, wavelengths
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 fiber optic spectrometer to determine the intensity of light backscatter within the wavelength range 300–1100nm at different radial distances (2, 2.5 and 3mm) with respect to the light source in pork meat emulsions with two fat levels (15%, 30%) and two levels (0%, 2.5%) of the natural antioxidant hydrolyzed potato protein (HPP). Textural parameters (hardness, deformability, cohesiveness and breaking force), cooking loss, TBARS (1, 2, 3, and 7days) and CIELAB color coordinates of emulsions were measured. The results showed that light backscatter response measured during meat emulsification has potential as an early predictor of emulsion stability during finely comminuted meat products manufacturing.