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