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Heat-Set Gels Based On Oil/Water Emulsions: An Application Of Whey Protein Functionality, R. Jost, F. Dannenberg, J. Rosset
Heat-Set Gels Based On Oil/Water Emulsions: An Application Of Whey Protein Functionality, R. Jost, F. Dannenberg, J. Rosset
Food Structure
The microstructure of portein/lipid gels produced by heat treatment of whey protein stabilized oil-in-water(O/W) emulsions was studied. Scanning electron microscopy as well as transmission electron microscopy was performed on glutaraldehyde/osmium tetroxide fixed, and critical point-dried samples. Microstructure analysis showed that in the case of homogenized O/W emulsions, extensive coating of the fat globule surface with coagulated protein led to a "cauliflower - like" structure. In such gels, uncoated fat globules having smooth surfaces were not present. This specific microstructure was not obtained with protein/lipid gels in which whey protein was added in the continuous phase and mixed with a O/W …
Image Analysis Of The Fat Dispersion In A Comminuted Meat System, Peter A. Koolmees, Piet C. Moerman, Monique H.G. Zijderveld
Image Analysis Of The Fat Dispersion In A Comminuted Meat System, Peter A. Koolmees, Piet C. Moerman, Monique H.G. Zijderveld
Food Structure
In a series of experiments on a comminuted meat system, image analyses were conducted to quantify changes in structure as affected by polyphosphate, fat level, and chopping time and temperature. Four batches of comminuted meat were investigated which contained neck beef, pig head meat, rino, ice, salt (2%), fat at a level of either 27 or 40%, and polyphosphate at a level of either 0 or 0. 5%. Structural changes in different stages of comminution coincided with a shift in size distribution, shape factor, density and area percentage of fat particles. The density of the protein matrix (matrix defined as …
Microstructure And Texture Of Meat Emulsions Supplemented With Plant Proteins, Allan T. Paulson, Marvin A. Tung
Microstructure And Texture Of Meat Emulsions Supplemented With Plant Proteins, Allan T. Paulson, Marvin A. Tung
Food Structure
A model meat emulsion system was used to evaluate the effects of cooking time and temperature on texture, microstructure and cook stability of meat emulsions containing soy or canola protein isolate. The plant proteins were incorporated either dry or rehydrated at replacement levels of 33.3% and 66.7% of the meat protein, and the emulsions were cooked at 70 or 95 C tor 25 or 50 min. Texture of the cooked emulsions was assessed by an instrumental texture profile analysis (TPA) using an lnstron tester . Analysis of TPA and stability data revealed several complex Interactions between experimental variables; however, level …
Structural Characteristics Of Pennisetum Americanum (Pearl Millet) Using Scanning Electron And Fluorescence Microscopy, C. M. Mcdonough, L. W. Rooney
Structural Characteristics Of Pennisetum Americanum (Pearl Millet) Using Scanning Electron And Fluorescence Microscopy, C. M. Mcdonough, L. W. Rooney
Food Structure
Fluorescence bright field and scanning electron microscopy were used to characterize the structure of selected mature pearl millet caryopses from the World Germplasm Collection. Kernel shape (globose, lanceolate, obovate and hexagonal). kernel endosperm color (while. yellow and grey) and external appearance (color) of the samples were documented for 96 varieties. Color of the pearl millet kernel was due to the combined effects of pigmentation in the pericarp. aleurone and endosperm. as well as the pericarp thickness. White kernels had few pigmented areas. yellow kernels had pigments primarily in the epicarp and endosperm. and brown kernels had pigments in the epicarp. …
Microstructure Of Extruded Mixtures Of Cereals And Oil Seed Processing Residues, A. Salgo, Sz. Torok, Sz. Sandor
Microstructure Of Extruded Mixtures Of Cereals And Oil Seed Processing Residues, A. Salgo, Sz. Torok, Sz. Sandor
Food Structure
The utilization of valuable by-products of seed processing residues as coextrusion materials was investigated. By mixing sunflower, pumpkin, corn or rice germ presscake with cereals (wheat, corn, rice), the good protein quality of the former group might improve the biological value of the resulting coextrudates. The microstructure of such coextruded products was analysed with reference to their chemical compositions, nutritional characteristics and functional properties. As seed processing residue was increased, the microstructure of the products became more compact and uniform and the air/solids ratio decreased considerable. The results showed that the highest acceptable concentration of the additive was not more …
The Effect Of Chloride Salts On The Texture, Microstructure And Stability Of Meat Batters, A. Gordon, S. Barbut
The Effect Of Chloride Salts On The Texture, Microstructure And Stability Of Meat Batters, A. Gordon, S. Barbut
Food Structure
The stability, texture and microstructure of six mechanically deboned chicken meat bat.ters prepared with NaCL (1.25 and 2.5%) and replacement of the 2. 5 NaCl with HgC12 , CaC12 , KCl and LiCl based on isoionic strength were examined . The uncooked HgCL2 batter showed the poorest fat binding, The monovalent chloride salts produced stable cooked batters, whereas both divalent salts did not, CaC12 produced a more unstable batter than MgC1 2 High correlation was found between water and fat loss and total cookout losses from cooked batters. Texture was significantly affected by the type of chloride salt used. The …