RHEOLOGICAL CHANGES DURING THERMAL-PROCESSING OF LOW-FAT MEAT EMULSIONS FORMULATED WITH DIFFERENT TEXTURE MODIFYING INGREDIENTS

The rheological behaviour of high-fat (22%) and low-fat (8%) meat emul sions during thermal processing in the presence (3%) of various textur e-modifying non-meat ingredients, namely maltodextrin, starch, wheat f lour, egg white and apple fibre, was analysed. Rheological properties of emulsions were assessed using non-destructive measurements (thermal scanning rigidity monitor, TSRM). The lower the fat content, the lowe r were the rigidity values of meat emulsions throughout the temperatur e range studied. Emulsions made with maltodextrin proved less rigid. A ddition of starch and egg white favoured the formation of more rigid s tructures in low-fat meat emulsions at temperatures over 55 degrees C. Low-fat meat batters containing wheat flour and apple fibre exhibited the highest rigidity values over the given temperature range. The pre sence of wheat flour caused variations in the modulus of rigidity at a ll stages of the thermal gelation process, very similar to those obser ved in high-fat emulsions.