The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems

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  • Shiqi Huang, University of Guelph
  • ,
  • Laura Roman, University of Guelph
  • ,
  • Mario M. Martinez
  • Benjamin M. Bohrer, University of Guelph, Ohio State University

The objective was to determine structural and physicochemical properties of beef emulsion modeling systems prepared with native breadfruit flour and four different extruded breadfruit flours. Extrusion conditions for the flours were summarized as two different specific mechanical energies (74 or 145 kJ/kg) and four unique melt temperatures (83 °C, 100 °C, 105 °C, or 126 °C). Meat emulsions formulated at 3% replacement of beef with native or extruded breadfruit flours were compared with control (no additional flour) formulations. Replacement of beef with breadfruit flour (either native or extruded) did not significantly change cooking loss or instrumental redness values of cooked meat emulsions. Interestingly, replacement of beef with the fully gelatinized extruded breadfruit flours altered viscosity during heating as indicated by lower values for storage modulus (44.75% to 62.53% decrease compared with control) and lower values for loss modulus (25.90% to 52.54% decrease compared with control). This resulted in meat emulsions with a significant reduction in textural hardness (28.78% to 37.62% decrease compared with control).

Original languageEnglish
Article number108370
JournalMeat Science
Volume172
Number of pages10
ISSN0309-1740
DOIs
Publication statusPublished - Feb 2021

    Research areas

  • Extrusion, Meat ingredients, Meat processing, Meat systems, Tropical flour

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ID: 201935508