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Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat

Vinicius Jose Bolognesi1orcid tiny, Michele Rigon Spier2orcid tiny and Carlos Eduardo Rocha Garcia1orcid tiny



1Pharmacy Department, Pharmaceutical Sciences Postgraduate Programme, Federal University of Parana, Lothario Meissner St. 632, 80210-170 Curitiba, Paraná, Brazil
2Chemical Engineering Department, Federal University of Parana, Francisco H. dos Santos St., 81530-900, Curitiba, Paraná, Brazil



Article history:
Received: 18 April 2019
Accepted: 21 May 2020
cc



Key words:
collagen in meat, lipid oxidation during shelf life, thermal inactivation of ready-to-eat foods, water retention



Summary:
Research background. Retort processing is one of the most widely used methods of thermal inactivation that provides convenient, ready-to-eat foods. Although this technology remains widespread, it can be revamped through processing of novel ingredients such as gums. This article aims to investigate the effect of the hydrocolloids collagen, soy protein isolate, carrageenan and modified starch with different salt mass fractions on the retorted meat products.

Experimental approach. Firstly, solutions of the added hydrocolloids of different salt mass fractions in order to stimulate the salting-in effect were studied. Lipid oxidation, syneresis and water activity were analysed during shelf life to find the best overall treatments. Lastly, sensory and texture analyses were then performed to assess the impact of the added hydrocolloids.

Results and conclusions. Yield, cooking loss and water-holding capacity had better results when higher salt mass fractions with hydrocolloids were used. The physicochemical results distinguished collagen from the other tested hydrocolloids. Syneresis remained in similar ranges regardless of the treatment. No difference was observed in water activity either. However, sterilization, vacuum sealing and the addition of a hydrocolloid contributed to low oxidation levels in all treatments. Lastly, sensory, texture and shear force analyses confirmed that the products with collagen were harder and firmer than the control samples, which explains the preference of control samples by the panellists. Nevertheless, assessors did not perceive the presence of collagen.

Novelty and scientific contribution. Physicochemical and sensory characteristics of the retorted meat can be considerably improved when brine and hydrocolloids are combined with the retort technology.



*Corresponding author:  tel3 +554133604193 
                                           
email3 carlos.garcia@ufpr.br 

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