Strategies to reduce purge losses in meat products stuffed in plastic casings

Flores González, Tatiana; Rojas-Graü, Alejandra; Maté Caballero, Juan Ignacio; Esparza, Jesús

Strategies to reduce purge losses in meat products stuffed in plastic casings

dc.contributor.author	Flores González, Tatiana
dc.contributor.author	Rojas-Graü, Alejandra
dc.contributor.author	Maté Caballero, Juan Ignacio
dc.contributor.author	Esparza, Jesús
dc.contributor.department	Institute on Innovation and Sustainable Development in Food Chain - ISFOOD	en
dc.date.accessioned	2023-08-24T08:19:43Z
dc.date.available	2023-08-24T08:19:43Z
dc.date.issued	2023
dc.date.updated	2023-08-24T08:11:05Z
dc.description.abstract	Two different meat emulsions were prepared with different physical stability: R1 with 6.28 ± 1.13% total expressible fluid and R2 with 17.7 ± 1.48%. The emulsions were placed in plastic casings at three different surface tensions (ST), expressed as contact angle, and three distinct overstuffing percentages (OS). The stuffed samples were cooked in an industrial oven. After cooling, purge losses (PL) and texture profile analysis (TPA) were measured. The reduced surface tension of the plastic casings significantly decreased the PL of both recipes. In the case of R2, a combination of high OS and low ST was necessary to reduce PL in a 60%. In the case of TPA, OS had a statistical influence on parameters like chewiness, cohesiveness, and hardness. Plastic casings with different surface tension (to increase adherence of meat emulsion to the casing) stuffed at different levels of overstuffing percentages (to reduce free space between meat emulsion and casing) represent a potential tool to reduce PL of products based on low stability meat emulsions.	en
dc.description.sponsorship	The authors gratefully acknowledged the financial support from Navarra Government (Spain) funds under Resolution no. 143E/2020 “Ayudas para la contratación de doctorandos y doctorandas por empresas, centros de investigación y centros tecnológicos: Doctorados industriales 2020.”	en
dc.format.mimetype	application/pdf	en
dc.format.mimetype	application/msword	en
dc.identifier.citation	Flores, T., Rojas-Graü, A., Maté, J. I., & Esparza, J. (2023). Strategies to reduce purge losses in meat products stuffed in plastic casings. Journal of Food Quality, 2023, 1-10. https://doi.org/10.1155/2023/8536199	en
dc.identifier.doi	10.1155/2023/8536199
dc.identifier.issn	0146-9428
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/46019
dc.language.iso	eng	en
dc.publisher	Hindawi	en
dc.relation.ispartof	Journal of Food Quality, 2023, 1-10	en
dc.relation.projectID	info:eu-repo/grantAgreement/Gobierno de Navarra//143E%2F2020/
dc.relation.publisherversion	https://doi.org/10.1155/2023/8536199
dc.rights	© 2023 Tatiana Flores et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.	en
dc.rights.accessRights	info:eu-repo/semantics/openAccess
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.subject	Purge losses	en
dc.subject	Meat products	en
dc.subject	Meat emulsions	en
dc.subject	Plastic casings	en
dc.subject	Overstuffing	en
dc.subject	Surface tension	en
dc.subject	Texture profile	en
dc.title	Strategies to reduce purge losses in meat products stuffed in plastic casings	en
dc.type	info:eu-repo/semantics/article
dc.type.version	info:eu-repo/semantics/publishedVersion
dspace.entity.type	Publication
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