Texture profile analysis of meat products treated with commercial liquid smoke flavourings

doi:10.1016/S0956-7135(03)00130-0

Food Control

Volume 15, Issue 6, September 2004, Pages 457-461

https://doi.org/10.1016/S0956-7135(03)00130-0 Get rights and content

Abstract

The texture of two meat products (salted pork loin and salted bacon) treated with two commercial liquid smoke flavourings (immersion for 30 s in either F1 or F2) was examined by instrumental texture profile analysis after 15, 30 and 90 days of storage. The two flavourings caused changes to the texture parameters of the products. Smoke flavouring F1, which is poor in carbonyl compounds, modified the cohesiveness, springiness and gumminess of the loin, and the hardness, fracturability and springiness of the bacon. Smoke flavouring F2, which is rich in carbonyl compounds, caused changes in springiness and gumminess of the loin, and of all the investigated texture parameters in bacon. Generally, significant changes occurred over time on the texture attributes evaluated.

Introduction

Meat products are smoked mainly because of the attractive smell and flavour this confers upon them. The treatment of meat and meat products with “liquid smoke flavouring” is becoming increasingly common since it has several advantages over traditional smoking methods (Pszczola, 1995).

Knowledge on the composition of these preparations is indispensable when trying to establish their effects on meat products. Though several investigations have been performed on the composition (Baltes & Sochtig, 1979; Edye & Richards, 1991), antioxidant effects (Barclay, Xi, & Norris, 1997; Guillén & Ibargoitia, 1998; Lu & Liu, 1992), antimicrobial activity (MacRae, Hudson, & Towers, 1989) and their influence on organoleptic qualities (Guillén, Manzanos, Ibargoitia, Cabo, & Sopelana, 1998; Kim, Kurata, & Fujimaki, 1974; Toth & Potthast, 1984) very few references exist on how they might affect meat texture (Maga, 1988; Sink & Hsu, 1979).

It would appear that the use of the smoke flavourings instead of other smoking procedures play an important role in the sensorial properties of foods to which they are applied (Guillén & Manzanos, 1996). Texture is one of the most important determinants of organoleptic quality in meat products (Ordoñez, Rovira, & Jaime, 1996). An adequate texture means acceptance on behalf of the consumer, but meat products with poor texture will be rejected (Stanley, 1976; Szczesniak, 1975). Texture can be influenced by a multitude of factors, including interactions between smoke and food components (Sokolov, Tschechowskaja, & Chekhowskaya, 1976).

Many research groups have conducted instrumental texture profile analysis (TPA) for assessing the textural properties of food (Tabilo, Flores, Fiszman, & Toldrá, 1999). Much research has been published on the texture of fresh meat (Bouton, Ford, Harris, & Ratcliff, 1975; Johnson, Romans, Muller, Costello, & Jones, 1990; Virgili, Parolari, Schivazappa, Soresi Bordini, & Borri, 1995) and that of manufactured meat products texture (Guerrero, Gou, & Arnau, 1999; Ordoñez, Rovira, & Jaime, 2001; Parolari, Virgili, & Schivazappa, 1994; Virgili et al., 1995), but very few reports are available on the texture of meat products treated with smoke flavourings (Sink & Hsu, 1979).

The aim of this study was to evaluate the effects of two commercial liquid smoke flavourings (F1 and F2) on the texture of two different meat products, one essentially lean (salted pork loin), and the other essentially fatty (salted bacon), using TPA analysis, and to determine whether texture qualities change with storage time. This will allow relationships to be established between smoke flavouring composition and behaviour, and, therefore, their better use.

Section snippets

Liquid smoke flavourings

Two commercial liquid smoke flavourings (F1 and F2) employed in the Spanish food industry were used to smoke the sausages.

F1 had a clear brown colour and very intense and pungent odour. F2 had a dark brown colour, and a dense, viscous appearance. The composition of both (Table 1) was studied by gas chromatography/mass spectrometry and gas chromatography with flame ionization detector (Guillén & Ibargoitia, 1996; Guillén & Manzanos, 1996).

Samples and treatments

Loin cuts and belly bacon were obtained from nine sows of

Loin

Table 2, show the TPA parameters of control (CL) and F1 and F2 treated loins (LF1 and LF2) after 15, 30 and 90 days of storage.

At 15 days, LF1 showed no significant differences (p>0.05) in any texture parameter compared to controls. At 30 days, a significant difference (p⩽0.05) in gumminess was observed. At 90 days differences were seen with respect to cohesiveness, springiness and gumminess.

In the loin treated with smoke flavouring F2 (LF2), significant differences (p⩽0.05) were seen at 15

Discussion

To control the effects of treatment with liquid smoke flavourings, and adjust them to provide the desired quality of meat products, it is important to understand how these flavourings affect organoleptic quality. One of the most important determinants of this quality is texture.

In pork loin, F1, which is rich in phenolic compounds and poor in carbonyl derivatives mostly caused changes in the cohesiveness, springiness and gumminess. However, in bacon, it mostly affected hardness, fracturability

Acknowledgements

The work was supported by the Comisión Interministerial de Ciencia y Tecnologı́a of the Spanish Ministerio de Educación y Ciencia (CICYT), Proyect AGL2000-1696 and the University of Basque Country, Proyect (1/UPV 00101.125-E-14815/2002).

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Texture profile analysis of meat products treated with commercial liquid smoke flavourings

Abstract

Introduction

Section snippets

Liquid smoke flavourings

Samples and treatments

Loin

Discussion

Acknowledgements

Meat Science

Meat Science

Meat Science

Meat Science

Advances in Food Research

Low molecular weight ingredients of smoke flavour preparations

Zeitschrift für Lebensmittel-Untersuchung Und-Forschung

Antioxidant properties of phenolic lignin model compounds

Journal of Wood Chemistry and Technology