Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder

• Published in: Food research international 2009-11, Vol.42 (9), p.1362-1372
• Main Authors: Herrero, A.M., de la Hoz, L., Ordóñez, J.A., Castejón, D., de Avila, M.D. Romero, Cambero, M.I.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Breaking; Cold-set binding agent; Food industries; Foods; Fundamental and applied biological sciences. Psychology; Hardness; Magnetic resonance imaging; Magnetic resonance imaging (MRI); Meat; Meat and meat product industries; Meat systems; Plasma powder; Surface layer; Texture; Water hardness
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2009.06.014

The effect of rehydrated plasma powder addition to meat systems formulated with and without NaCl was evaluated by magnetic resonance imaging (MRI), texture and physico-chemical analysis. Different model systems were elaborated: rehydrated plasma powder (PPW), meat batter (ME) and ME with PPW (MEPPW) with (MEPPW2) and without (MEPPW0) NaCl addition. The effects of PPW addition to ME were different depending on the presence or absence of NaCl. The PPW addition caused high mechanical stability to ME without salt and an increase ( p < 0.05) of hardness, cohesiveness, springiness and breaking force. The study of the structure of MEPPW0 by MRI showed higher T 2 (associated to larger pores), T 1 (indicating more water mobility) and apparent diffusion coefficient ( ADC) values than those of ME. When salt was added (MEPPW2) there was a decrease of hardness, breaking force, T 1 and ADC and an increase of the adhesiveness and T 2 with respect to MEPPW0.