Meats, starch

Figure 7.31. State diagram for the extruded meat-stareh matrix. (The arrow indicates the water activity above which the extrudates become rubbery at room temperature) (Reproduced with permission from Moraru, Lee, Karwe, and Kokini, 2002, Phase behavior of a meat-starch extrudate illustrated on a state diagram, J. Food Sci. 67, pp. 3026-3032, Institute of Food Technologists.)...

Baking, brewing, diary, distilling, fish, meat, starch, vegetable... 

Starch is often modified by hydrolysis with hydrochloric or sulfuric acid (93). The resulting product is resistant to syneresis, keeps food in suspension after cooking, and exhibits much greater free2e—thaw stabUity than unmodified starch. Modified starch is commonly used in baby food, fro2en prepared foods, pie fillings, meat products, and candy. 

The lambda type is nongelling, and functions as a thickner. Iota-carrageenan has been recommended (45) for use in formulating low fat ground beef due to its abihty to retain moisture, especially through a freeze—thaw cycle which is typical for ground beef patties. Oat bran and oat fiber can also be used to improve moisture retention and mouth feel. Modified starches can be used as binders to maintain juiciness and tenderness in low fat meat products. Maltodextrins (dextrose equivalent less than 20) may be used as binders up to 3.5% in finished meat products. Other carbohydrates such as konjac flour, alginate, microcrystalline cellulose, methylceUulose, and carboxymethylceUulose have also been used in low fat meat products (see CELLULOSE ETHERs). 

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

The yield was highest with starch or dextrin, intermediate and about the same with sucrose, glucose, maltose and lactose and poorest with glycerol. Kanamycin was produced by media containing soybean meal, peanut meal, cottonseed meal, corn steep liquor, peptone, yeast extract or meat extract, with or without sodium nitrate. Commercially available soybean meal was recognized to be one of the best nitrogen sources. The addition of corn steep liquor, peptone, yeast extract or nitrate to the soybean meal promoted the production of kanamycin. 

Starches are added to processed meats—lunch meats, hot dogs, sausages, etc.—as fillers, binders, moisture retainers, and fat substitutes. They are added to soups, sauces, and gravies as thickeners. They are used in extruded cereals and snacks to hold the shape of the material. 

In agriculture and food, NIR has been a powerful tool for decades. All shipments of grain leaving US ports are analyzed for moisture, fat, protein, and starch via NIR. Processed foods are also a prime venue for NIR percent of fat in cheese spread, hardness of wheat, and freshness of meats are just some of the applications in food. 

Results for lipid content depends very much on the source material and the protocol used. Thus, oilseeds such as mustard, canola, and flax may contain 38% to 42% lipid, while starch may contain <1% total lipid. The content of lipids in meat and seafoods may vary from I % to 30%. Nutmeg contains 25% to 30% lipids. 

Air classification, starch isolation, 674-675 Aldehydes, see also Carbonyl compounds citrus oils, quantification meats, effect on flavor, 559 Alditol acetates... 

AA + DHAA) ready-to-eat cereals pizza processed meat as internal standard when absent from sample cleanup as required with hexane to remove lipid material or n-butanol to remove starch S in series (150 X 4.6 mm + 250 X 4.6 mm, 5 gm, 100-A pore Polymer Laboratories). 4°C. 0.8 ml/min. CuCl2 derivatization of DHAA and DHIAA with o-phenylene-diamine. Fluorescence 350/430 nm (ex/em). Linear range = 3-2,000 ng. Recoveries 80-113% for total vitamin C (AA + DHAA) in a variety of food samples. Good agreement with results of AOAC International reference method. ... 

Sausage meat is not infrequently rich in water, which is added fraudulently water is also added with starch paste and in such a case this determination is of special importance. 

This method precipitates also the small quantity of glycogen in the meat as a rule this does not influence the results appreciably, but when the separation of starch from glycogen is necessary, especially in presence of horseflesh, Mayr-hofer s modified method is used (see later). 

About 50 grams of the sample are mixed intimately in a flask with 10 c.c. of 25% phosphoric add. The flask is then closed with a cork, between which and the neck of the flask is placed a strip of starch-iodide paper moistened at the lower end, which is adjusted so as to be about 1 cm. from the meat. If the paper exhibits no coloration in the course of a few minutes the flask is heated in a water-bath until it attains the temperature of the... 

With these the analysis has the same object as with sausages and meat extracts, namely, the determination of the nutritive value and the detection of any adulteration or change. The determinations made, either separatdy on the liquid and meat or on the product as it stands, are those of the water, ash, fat, nitrogen, aridity of the fat, horseflesh, starch, colouring matters and antiseptics, the methods given under sausages being followed. In this case special importance" attaches also to the examination of the external characters of the tin and to the test for metals. 

As would be expected from the results of studies on model systems, it has been found that foods with a high starch or sugar content may form genotoxic substances, but at a much lower level than meats or fish. Spingarn et al (65) showed that several common foods, in addition to beef, contained mutagens active for TA98 in the presence of S9 (Table V) Pariza et al. (66) found mutagenic activity in basic fractions of chicken broth, beef broth, rice cereal, bread crust, crackers, corn flakes, toast and cookies. 

This is the fundamental deformation band. It overlaps the protein amide I band. This band can be used to monitor changes in water content in a variety of materials including meats, protein isolates, and starch. 

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