The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems

• Published in: Meat science 2021-02, Vol.172, p.108370-108370, Article 108370
• Main Authors: Huang, Shiqi, Roman, Laura, Martinez, Mario M., Bohrer, Benjamin M.
• Format: Article
• Language: English
• Subjects: Extrusion; Meat ingredients; Meat processing; Meat systems; Tropical flour
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2020.108370

The objective was to determine structural and physicochemical properties of beef emulsion modeling systems prepared with native breadfruit flour and four different extruded breadfruit flours. Extrusion conditions for the flours were summarized as two different specific mechanical energies (74 or 145 kJ/kg) and four unique melt temperatures (83 °C, 100 °C, 105 °C, or 126 °C). Meat emulsions formulated at 3% replacement of beef with native or extruded breadfruit flours were compared with control (no additional flour) formulations. Replacement of beef with breadfruit flour (either native or extruded) did not significantly change cooking loss or instrumental redness values of cooked meat emulsions. Interestingly, replacement of beef with the fully gelatinized extruded breadfruit flours altered viscosity during heating as indicated by lower values for storage modulus (44.75% to 62.53% decrease compared with control) and lower values for loss modulus (25.90% to 52.54% decrease compared with control). This resulted in meat emulsions with a significant reduction in textural hardness (28.78% to 37.62% decrease compared with control). •Breadfruit flour was extruded using four different extrusion conditions.•This study was conducted by replacing beef with extruded flour at a level of 3%.•Emulsion composition, stability, microstructure, and rheology were investigated.•Cooking loss was not affected by replacing 3% beef with extruded breadfruit flour.•Fully gelatinized extruded flour altered viscoelasticity and reduced hardness.