Emulsifiers used in processed meat applications As it can be observed from the above there are several types of emulsifiers, which can be used in many different applications. In the next part of this article we will focus upon the application of different emulsifiers in meat based products such as sausages and pâtés. Both those products are characterized as meat batters. The emulsions are thermodynamically unstable systems that need stabilization by emulsifiers, stabilizers or combinations of both. The emulsifiers already in the batter are the meat proteins (actine and myosine), which are activated by use of phosphates, sodium chloride and shear force. The stabilizers already in the batter are collagen/ gelatine, that together with hydrocolloids stabilize the water phase in the product. As described above emulsifiers are surface active molecules and examples are proteins, phosphor-lipids and mono- and diglycerides of fatty acids and derivatives of these. The focus will be on the use of the last mentioned group, and the emulsifiers listed in table 3 are used alone or in combinations for creating a stable emulsion and a higher quality of the final meat product: Figure 1: 1-Monoglyceride (E-471) Figure 2: Citric acid ester (CITREM) (E-472c) Also other types of emulsifiers are used, but they will not be discussed in this article. In general the meat products we will describe can be divided in 2 categories, which also partly decide the type of emulsifiers used for the application; cold processed meat emulsions and warm processed emulsified meat products. Sausages made from cold processed meat emulsions We will first discuss the use of emulsifiers in frankfurters, wieners, hotdog sausages, bolognas and mortadella types, which are all produced under cold conditions o (0 – 13 C). The sausages are all based on a meat emulsion, which is a suspension of fat particles in a gellified meat and water phase. They are all stuffed in suitable casings. For these types of sausages we will mainly recommend the use of citric acid esters of mono- and diglycerides of fatty acids, E-472c. The demands to the emulsifier used are: • • Good dispersibility in meat batters processed under cold conditions Effective in creating stable emulsions – specially in products with high fat and water content No off-flavours Should make it possible to improve quality and /or optimize the cost profile • • In order to illustrate the functionality of the emulsifiers in cold processed meat emulsions, trials with the citric acid ester of mono- and diglycerides of fatty acids, Palsgaard® Citrem 3307 (E-472c) in frankfurter sausages were performed. Palsgaard® Citrem 3307 has a high HLB value. The recipe of the frankfurter sausages are described below in table 4: Table 3: Emulsifiers used in meat applications. Type of emulsifier Citric acid esters of mono- and diglycerides of fatty acids Distilled monoglycerides and mono- and diglycerides of fatty acids Combinations of the above mentioned 2 types of emulsifiers E-number E-472c E-471 E-471, E-472c Palsgaard Technical Paper - August 2011 Emulsifiers used in food applications, focussing on the meat processing industry 3
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