Starch Applications in Meat Products Kris J. Swenson Tom Katen
Effect of Non-Meat Ingredients Salt Phosphate Starch
Addition of Starches Method of addition Type of product Further processing Storage conditions
Basic Terminology Common/ Dent- Amylose and amylopectin containing granules Waxy Amylopectin containing only
Starch Sources Commercial Common Corn Wheat Pea Waxy Maize Potato Waxy Rice High Amylose Corn Rice Tapioca Intermediate Amylose Corn New-Hybrids Waxy Potato Waxy Wheat
Starch Characteristics % Amylose Texture Flavor Waxy Maize <1 Paste Slight Cereal Waxy Rice <2 Paste Neutral Potato 18 Salve Earthy Tapioca 22 Soft Gel Neutral Rice 24 Soft Gel Slight Cereal Common Corn 28 Firm Gel Cereal Wheat 30 Firm Gel Slight Grain High Amylose 55-70 Rigid Gel Cereal
Dent (raw)
Potato (raw) 40x
Waxy Maize (raw)
Why Modify Starch? Impart Stability Acid Processing (temperature, shear) Storage Impart Selected Functional Characteristics Alter gelatinization temperature Alter adhesion properties Improve film forming properties Impart selected aesthetic properties FDA Regulated - 21 CFR 172.892 Food Starch-Modified
Functional Impact of Substitution Lower gelatinization temperature Increased clarity Improved water-holding Decrease retrogradation Increase freeze/thaw and long-term cold storage stability Impart emulsification, charge n-osa substituent only
Effect of Crosslinking Alters viscosity development Decreases initial viscosity Stabilizes final viscosity Stabilizes starch granular integrity Acid Heat/time Shear/time
Granule Hydration
Impact of Substitution on Initial Rise Temperature Starch Native Common XL Hydroxypropyl Common Native Waxy XL Waxy XL Acetylated Waxy XL Hydroxypropyl Waxy (lo) XL Hydroxypropyl Waxy (hi) Native Tapioca XL Hydroxypropyl Tapioca Initial Rise Temperature 1,C 85.3 57.1 70.3 71.8 65.4 62.4 58.3 67.6 56.4 1 Viscosity exceeded 30 BU using neutral brabender method #42
Effect Of Crosslinking Level On Waxy Starch VISCOSITY [BU] CROSSLINKING LEVEL LOW MEDIUM HIGH NATIVE WAXY TIME [min] 50 degc 95 degc 95 degc 50 degc 0 30 60 90
Things That Impact Starch Hydration Genetics Size of the Granule Degree of Cook Temperature Time at Temperature Shear (Varies with temperature and solids) ph Concentration of Starch in the Water Phase (Solids) Other Ingredients -- Sugar, Protein, Fats, Emulsion, Enzymes, Salts (Ionic and Buffer) Retrogradation
IQF Chicken Breast % Yield 140.0 120.0 100.0 80.0 60.0 40.0 20.0 Modified Corn Control 0.0 Marinate & IQF Convection Oven Resulting Consumable Product
Fundamental Meat System Testing 120.0 100.0 Percentage (%) 80.0 60.0 40.0 Modified Waxy Maize Control (no starch) 20.0 0.0 Cook Yield Avg. Freeze Thaw Loss Resulting Total Yield
Fundamental Meat System Testing 120 100 Percentage (%) 80 60 40 Modified Waxy Maize Modified Tapioca Modified Potato 20 0 Cook Yield Avg. Freeze Thaw Loss Resulting Total Yield
Losses in Fundamental Testing Percentage (%) 7.0 6.0 5.0 4.0 3.0 2.0 1.0 Modified Waxy Maize Modified Tapioca Modified Potato 0.0 Cook Loss Avg. Freeze Thaw Loss Resulting Total Loss
Enhanced/battered Product 120.0 110.0 100.0 90.0 80.0 70.0 Control Enhanced Enhanced/Battered 60.0 50.0 40.0 30.0 20.0 Marinate/Batter Pick-up Grilled Yield Resulting Consumable Product
How to Select the Right Starch Define functional and aesthetic requirements Consider the effect of other ingredients especially acid Evaluate the processing conditions Determine packaging, storage and shelf-life requirements Evaluate consumer reconstitution and use
Questions? Answers? Thank You Kris Swenson
The Science of Meat and Meat Products Third Edition 1987
The Science of Meat and Meat Products Third editions 1987
The Science of Meat and Meat Products
The Science of Meat and Meat Products
Fundamental testing results Test #1 Variable % cook yield 1 fz/thaw loss% 2 fz/thaw loss% VA 15 Avg. 94.60 1.22 0.96 6.49 std 0.45 0.28 0.17 0.56 VG 57 Avg. 96.57 0.78 0.83 4.23 std 0.54 0.23 0.13 0.65 VG 63 Avg. 94.10 0.90 0.95 6.82 std 0.80 0.23 0.13 0.80 Total moisture loss % Test #2 Variable % cook yield 1 fz/thaw loss% 2 fz/thaw loss% VA 15 Avg. 96.31 1.38 1.64 5.21 std 0.26 0.36 0.11 0.38 VG 57 Avg. 98.06 1.09 0.90 2.94 std 0.33 0.26 0.16 0.41 Total moisture loss %
Canadian Style Bacon #1 PICKLE FORMULA PUMPED % 37 % SHRINK% 10 % PICKLE SIZE 50 LB YIELD % 123.3 % FINISHED PRODUCT COMPOSITION INGREDIENT TO LEAN MEAT(PPM) BRINE COMPOSITION % WATER 83.12 SALT 2.2 % 7.33 DEXTROSE 1.5 % 5.00 SODIUM PHOSPHATE 0.3 % 1.000 SODIUM ERYTHORBATE 487 PPM 600 0.162 SODIUM NITRITE 178 PPM 220 0.059 OPTION 1 1 % 3.33 OPTION 2 0 % 0.00
Canadian Style Bacon #1 Cook yields raw cooked yield VG 57 36.4 32.6 89.56% VA 15 37.8 33.7 89.15% Type 5 35.5 31.3 88.17% Two week purge ml purge for % loss AVG 2 lb pkg AVG VA 15 2.63 2.63 19.43 20.47 2.64 21.52 VG 57 2.15 2.05 16.93 15.51 1.96 14.09 Type 5 2.95 2.57 21.71 20.51 2.19 19.30
Canadian Style Bacon #2 Three products will be evaluated VG57, VA15, and type 5 isolate plugged into the brine formula below as option 1 for each of their respective brines PICKLE FORMULA PUMPED % 35 % SHRINK% 10 % PICKLE SIZE 50 LB ACCEPTED FORMULA YIELD % 121.5 % FINISHED PRODUCT COMPOSITION INGREDIENT TO LEAN MEAT(PPM) BRINE COMPOSITION % BRINE COMPOSITION LB WATER 82.41 41.20 SALT 2.2 % 7.64 3.82 DEXTROSE 1.5 % 5.21 2.60 SODIUM PHOSPHATE 0.3 % 1.041 0.521 SODIUM ERYTHORBATE 494 PPM 600 0.171 0.086 SODIUM NITRITE 181 PPM 220 0.063 0.031 OPTION 1 1 % 3.47 1.74 OPTION 2 0 % 0.00 0.00
Canadian Style Bacon #2 Cook yields raw cooked yield AVG VG 57 6.91 6.04 87.41% 9.82 8.83 89.92% 88.66% VA 15 7.12 6.18 86.80% 8.13 7.245 89.11% 87.96% Type 5 8.68 7.745 89.23% 9.65 8.858 91.79% 90.51% Two week purge ml purge for % loss AVG 2 lb pkg AVG VA 15 2.82 2.46 24.32 21.24 1.75 14.12 2.81 25.28 VG 57 2.22 1.18 18.53 10.89.44 7.06.88 7.08 Type 5.22 1.08 12.16 12.72 1.07 8.84 1.96 17.15