Reduction of Meat Content in Sausages via Incorporation of Starch - Coursework Example

Project: Does Incorporation of starch enable reduction of meat content in sausages? Name: Registration No: Due Date: TABLE OF CONTENTS Introduction 3 Background information 3 Materials 3 Table 1. Original Compositions of sausages 4 Methods 4 Results and Analysis 4 Table 2. Final compositions of sausages 5 Figue1. Sample Macro 6 Figure 2. Mean maximum force and minimum values 6 Discussion 6 Conclusion 7 References 7 List of Tables Table 1. Original Compositions of sausages 4 Table 2. Final compositions of sausages 5 List of Figures Figue1. Sample Macro 6 Figure 2. Mean maximum force and minimum values 6 Introduction This project tries to determine whether incorporation of starch into sausages result into a reduction of meat content in the sausages. This is achieved by making sausages and evaluating whether there is a reduction in meat content, a reduction in firmness and taste of the sausages. Results show that there is a change in characteristics of the resulting sausage. In this experiment, the most suitable starch was he potato starch that was used during the manufacture of sausages. Aims: The aim of this project was to prepare sausage where the percentage of starch was increased in the sausage and establishing whether there was a reduction in meat content. Objectives: The main objective was to determine whether addition of starch to sausages results into a reduction in meat content Background information Initial studies have been conducted on components of sausages and it has been found that when starch is included during the making of sausages, there is a reduction in protein content. Potato has been used for a long period of time in the form of starches and a number of workers have used starch to bind sausages and a number of meat products (Alvarado and Sams, 2003). On the other hand, there is little information regarding the use of starch in altering the protein value of meat. Consequently, this project attempts to determine whether starch in sausages contribute to a reduction in percentage of proteins in the sausages produced. The difference has been associated with differences in gelatination characteristics of starches (Amako and Xiong, 2001). Based on the criteria used to determine quality, potato starch was considered the best for this experiment; hence it’s used during the project. The experiment was carried out a temperature range between -25oC and 65oC to ensure the potato starch was not affected by the environmental temperature. Materials Original ingredients included the following: Table 1. Original Compositions of sausages Methods The meat was minced for 30 seconds after seasoning and left to settle for 2 minutes after which water was added and half of the sample was removed and the remainder were processed for 4 minutes. Mincing was done and the sample was halved and potato starch (40g) was added. Sausages were made and the samples were stored for analysis. The modified sausages were made and samples were stored for analysis in the 2nd week. The texture analysis, sensory tests and color tests were performed on the sausages. In the texture analysis, a heavy-duty Platform machine was used to measure the texture of the produced sausages. The samples were subjected to shear force and the force at which the sausage fibers break was determined. Results and Analysis When analysis of the components of the produced sausages was carried out, it was found that the results were as follows Table 2. Final compositions of sausages From the results, it is found that when starch was added to the sausages, there was a reduction in percentage of proteins components of the sausages. For instance, there was a reduction of the level of pork shoulder from 980 grams to 470g while there was also a reduction in the quantity of Pork belly from 640g to 300g. When tests had been performed, values of particular interest of the sample, were obtained by use of a MACRO such as the one shown below. Clear Graph Results     Redraw     Search Forwards     Go to Min. Time     Drop Anchor 1   Go to Abs. +ve Value Force   Mark Value Force   Go to Force 0g Drop Anchor 2   Area     Figue1. Sample Macro The results of the texture analysis include the following: Sample Mean Maximum Force 'Firmness' (+/- S.D.) (N/mm) Mean Area 'Work of Shear/Toughness' (+/- S.D.) (N/mm s) Frankfurter 1.26 +/- 0.11 6.5 +/- 0.5 Chorizo 1.67 +/- 0.14 17.0 +/- 1.8 Figure 2. Mean maximum force and minimum values The main factors that affected the results of texture analysis included uniformity of sample size, the orientation of muscle fibers, existence of connective tissues and the temperature of the sample. Discussion According to the results of the experiment, addition of starch to sausages results into a reduction of percentage of proteins in the sausages. This is supported by the reduction of the amount of Pork Shoulder and pork belly as a result of addition of starch to the sausages. It was also found that there was increased texture of the sausages when starch was added. This explains why industrial applications involve the use of starch during the process of thickening and improving characteristics of processed meat in the meat industry (Ayadi, Kechaou, Makni and Attia, 2009). The preference for starch is that its gelatinization temperature is usually low (65oC). There was also a high shear force value when sausages were prepared with potato starch. This is based on the argument that starch in potato contributed to the formation of heat induced structure as a result of swellings of the granules located in protein matrix (Barbut, 2010). During storage, there is a corresponding reduction in the values of shear characteristics which can be explained by disintegration of the protein matrix that holds together the gel structures of starches. Large caliber products incorporate a mix of ingredients such as meat, fat and water that are produced using similar strategies as other types of sausages. They have similar characteristics of the protein composition as well as similar textures. Some forms of sausages involve supporting this protein network by use of emulsions made using an isolated protein and the embedding capabilities Sausages containing potato starch showed low percentage of proteins during storage, a reflection of oxidation processes that sausages underwent during storage. Sausages that are incorporated with potato flours have high shear force values because they have high protein contents and its breakdown might have affected the shear value (Barbut, 2002). According to experience, it has been shown that large-fiber cooked sausages containing extenders should not account for 10% and the amounts of fillers and binders should not be reduced. Conclusion This study shows that sausages that have been incorporated with starch show a reduced value of protein components of the sausages. As a result of this observation, the goals of the study are achieved because it provides a bearing regarding understanding of the impact of starch on protein composition of sausages. This has been explained to be brought about by protein disintegration when starch is included. In addition, the increase in texture as a result of addition of starch to sausages has been attributed to the fibers that exist in potato starch. This result into the conclusion that sausages containing 4% starch are suitable for preparation of pork sausages that contain less than 70 per cent lean meat composition when compared with sausages containing other forms of starch. However, this study recommends that professionals involved in the production of sausages must ensure the quantity of proteins is not exceeded by incorporation of high quantities of starch. This will ensure consumers get the nutritional needs of consumption of sausages when these components are balanced. References Alvarado, C.Z. and Sams, A.R. (2003) Injection marination strategies for remediation of pale, exudative broiler breast meat. Poultry Science 82:1332-1336. Amako, D.E.N. and Xiong, Y.L. (2001) Effects of carrageenan on thermal stability of proteins from chicken thigh and breast muscles. Food Research International 34:247-253. Ayadi, M.A., Kechaou, A., Makni, I. and Attia, H. (2009) Influence of carrageenan addition on turkey meat sausages properties. Journal of Food Engineering 93:278–283. Barbut, B. (2010) Effects of milk powder and its components on texture, yield, and color of a lean poultry meat model system. Poultry Science 89:1320-1324. Barbut, S. (2002) Poultry products-formulations and gelation, In: Poultry products processing. An industry guide, pp. 467-511. CRC Press, New York. Read More