Functionality of Different Protein Products in Meat Emulsions with Reduced NaCI Content

Abstract

Meat emulsions (ME) were prepared using different sodium chloride content and with different whey and plant protein products (soya, faba bean). Rehydrated protein products (PP) were added to ME. The influence of protein functionality parameters (solubility, emulsification, gelation, water absorption) on ME properties (consistency of raw and cooked emulsion, cook loss) was calculated by rank correlation and regression analysis for a range of solubilities of the protein products (PP). Rank correlation shows only a low dependence. Regression analysis gives more information on interactions if performed for highly or moderately soluble PP. Tests of other applications demonstrate that the kind of preparation of ME is of importance for improving the techno-functionality. ME with reduced NaCl content shows better fat binding (emulsification) if liquid meat fat is emulsified with PP solution and then mixed with meat. For improving the water and fat binding of ME with reduced NaCl content it is important to take into consideration the functionality mechanisms of added proteins (surface activity, gelation, swelling) in order to select a suitable application technology (preparing pre-emulsion, adding protein powder or solutions to ME).