Effects of Non-allergen Ingredients on Functional Properties and Sensory Acceptability of Selected Processed Meat Products

• Author / Creator

  Yang, Tianzhi

• Consumer interest in foods with clean labels and ingredients (allergen-free, non-GMO status, recognizable ingredients, minimally processed and natural products that contain no added preservatives or additives) continues to be a major trend within the food industry. Many non-meat ingredients currently used by the meat processors to improve processing functionality are classified by Health Canada as priority allergens (soy, wheat, egg, and milk) and thus, their presence in meat products represents challenges and marketing limitations. However, given the functional properties of these ingredients, finding a replacement that meets consumer’s criteria of clean label without sacrificing functionality can be challenging. Although some of novel allergen-free ingredients may have functional attributes of interest to the food industry, there is limited research directly comparing them to competitive ingredients currently used by the meat industry. The objective of the overall research was to evaluate selected non-allergen ingredients as functional, low-cost binders as a potential replacement of current, allergenic ingredients that are largely used by meat processing industry.

  A series of experiments was conducted in preliminary trials to screen and select best performing non-allergen binders and establish their appropriate incorporation levels in two meat model systems. Based on initial screening results, potato starch, pea starch, medium/short rice flour and textured pea protein demonstrated the best potential for wheat crumb replacement in beef burgers, whereas hydrolysed collagen, pea starch, potato starch, and white navy bean flour were identified to have the best potential to enhance the processing characteristics of low-fat bologna.

  The second experimental study focused on effects of non-allergen binders on functionalities and sensory characteristics of beef burgers. Selected non-allergen plant ingredients (potato starch, pea starch, rice flour and textured pea protein) were applied into beef burgers as alternative binders at 2% and 4%. Colour and oxidative stability of raw burgers, cooking, physicochemical and sensory characteristics of cooked burgers incorporated with non-allergen binders were compared with control treatment containing 5% wheat crumb. Rice flour added at 4% improved colour stability of fresh beef burgers compared to other non-allergen treatments and was comparable to wheat crumb. Burgers processed with 4% textured pea protein delayed lipid oxidation of raw burgers over 4 days of simulated retail display (4 °C). Non-allergen binders incorporated at 4% yielded burgers with similar cooking characteristics to wheat crumb and led to significantly (p < 0.05) lower cooking loss and higher moisture retention than those formulated with 2%. Consumer sensory evaluation suggested that burgers with 4% pea starch and textured pea protein had comprehensively higher acceptability. Overall, pea starch and textured pea protein could be potentially utilized as gluten-free alternatives to wheat crumb for meat binder applications.

  In the third experimental study the performance of hydrolysed collagen, white navy bean flour, potato starch and pea starch in low fat reduced sodium emulsified pork bologna was evaluated. These non-allergen ingredients were compared to wheat flour and low sodium (LS) and regular salt (RS) bolognas formulated with no binders. Physicochemical and cooking properties, microstructure, and consumer acceptability were evaluated. All non-allergen binders significantly (p < 0.05) enhanced the cooking yield compared to LS control and were equivalent to wheat flour. Pea starch decreased redness of interior bologna colour. Amongst the binders tested, potato starch outperformed wheat flour for overall consumer acceptability. Microstructure analysis of potato starch bolognas showed the presence of a starch-protein network. Potato starch had the greatest potential as a substitute for wheat flour without compromising palatability in reduced sodium emulsion type sausages.

  In conclusion, replacing high priority allergen containing ingredients with non-allergenic alternatives is feasible and would supply the industry with alternative low-cost ingredients that provide product differentiation and address emerging consumer demand for allergen-free products.

• Subjects / Keywords

  • binder
  • processed meat
  • burger
  • sensory
  • non-allergen
  • bologna
  • functionality

• Graduation date

  Fall 2019

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/r3-4sjf-p855

• License

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