Document Type : Review articles
Authors
1
Department of Research and Development, Pak Teliseh (202) food Industry, Karaj, Iran.
2
Department of Food Science and Technology, Azad University, Pisahva-Varamin Branch, Varamin, Iran. Department of Research and Development, Pak Teliseh (202) food Industry, Karaj, Iran.
3
Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran.
Abstract
Introduction: Water holding capacity, emulsification properties, cooking loss and texture are important pHysical characteristics of processed meat products. There are several ways to enhance these characteristics, including improving the production methods (such as tumbling, mixing and cooking optimization) and optimizing the formulations. Nowadays, several types of functional ingredients are incorporated in meat products formulation. The main functional ingredients used in meat products are inorganic salts (such as sodium chloride, pHospHate, citrate and carbonate), plant proteins (such as soy, wheat and pea proteins), animal proteins (such as caseinate and albumin), starches (such as potato and corn starch) and hydrocolloids (such as carrageenan and alginate). Thus, in this context, the main functional ingredients which have significant effects on the pHysical quality of meat products are introduced. In this research, old and new scientific reports are used from various published books and articles.
Results: Nowadays, functional ingredients are used in formulations, in order to enhance the pHysical properties of meat products. This material is prepared from different organic and inorganic sources. Common dosages of functional ingredients may be different depending on product type. For instance, sodium pHospHate, sodium chloride, potato starch and carrageenan are used respectively 0-0.5, 0.5-2, 1-4 and 0-5 % (w/w).
Conclusion: In order to produce a meat product with acceptable pHysical properties, it is essential to use functional ingredients such as inorganic salts, plant proteins and starches.
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