Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder

• Published in: Meat science 2022-05, Vol.187, p.108750-108750, Article 108750
• Main Authors: Ghafouri-Oskuei, Hamed, Javadi, Afshin, Saeidi-Asl, Mohammad Reza, Azadmard-Damirchi, Sodeif, Armin, Mohammad, Riazi, Fatemeh, Savadkoohi, Sobhan
• Format: Article
• Language: English
• Subjects: Color; Cox-Merz rule; Flax; Flour; Lycopersicon esculentum; Meat; Meat Products - analysis; Powders; Protein matrix; SEM; Stiffness; Structural properties; Van-Gurp Palmen
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2022.108750

The present investigation deals with the textural properties, colloidal interactions, and morphology of emulsified meat systems in the presence of flaxseed flour (FF) and tomato powder (TP). The results displayed that the emulsifying capacity and texture of raw and cooked meat batters were significantly affected following the addition of TP and FF. The cooked emulsified sausages containing 3% of FF and 3% (w/w) of TP showed the highest values for hardness and cohesiveness, as compared to the control and 6% (w/w) of FF samples. The outcomes of mechanical shearing forces and SEM showed the formation of a gel-type matrix around the unabsorbed protein in TP-FF batters. These patterns were then confirmed by the higher values of GN° (van Gurp Palmen) associated with an increase in the elasticity and the molecular entanglement. In contrast, large fat globules, low entanglement, and protein cross-linking were observed in meat batters with 6% FF. •Batters with tomato (TP) and flaxseed (FF) showed shear-thinning behavior.•The combination of FF and TP contributes in aggregation between proteins.•The entanglement in batters were confirmed by the stiffness parameter.•Correlations among the molecular entanglement were modeled using vGP plot.•The textural attributes of batters were affected by the addition of FF and TP.