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MEAT PRODUCT FORMULATION DEVELOPMENT (Ingredients (3. Curing agents…

- - - - Protein soluble
      - Soluble at ionic strength and neutral pH.
      - Glycolytic enzyme, Creatine kinase and Myoglobin.
      - Function
        
        Poor cohesion
        
        Less in set gelation process
        
        Heat denaturation affects to color
    - - Function
        
        Salt soluble protein
        
        Able to bind meat pieces together
        
        Able to form a stable emulsion
      - Myosin and Actin, causing acto-myosin complex
      - Extraction
        
        Factor
        
        The state of rigor development
        
        Ionic strength and pH
        
        Temperature
        
        Storage
        
        High pressure
        
        Miscellaneneous physical factors
    - - Collagen and Elastin
      - Function
        
        Don't heat-coagulate
        
        Can't bind meat pieces together
  - - - Pickle cure
    - - Curing color
      - Retard Cl. botulinum
      - Give special flavor
      - Excessive use = nitrosamine (carcinogen)
    - - Reducing agent
        reduce nitrite to nitric oxide
      - Stable red color
    - - Reduce water loss
      - Skin-color forming agent
    - - Improve texture and WHC
        
        Increase the amount extractable protein
      - Improve yield
      - Increase pH
    - - Antioxidant
      - Anti-bacterial agent
    - - Improve emulsion stability
      - Improve flavor
      - Improve yield
      - Reduce cost
  - - - Spice and herb
        ex. Basil, Cloves, Thyme and Spice blend.
    - - Meat flavor
      - Flavor enhancer
  - - - Water
      - Salt
    - - Nitrate/nitrites
    - - Antioxidant
        ex. BHA, EDTA and Ascorbic acid
      - Spice and herb
      - Flavor enhancer
      - Smoke
      - Antimicrobial
        ex. Nitrate/nitrite, Lactic acid and Sorbate
  - - - Whey protein concentrate
        (WPC)
        
        It is white to light cream in color and clean flavor.
      - Whey protein isolate (WPI)
        
        It is white to cream in color and clean flavor.
        
        Higher protein content and lower lactose content.
      - It is drained off of the coagulated cheese curd during cheese making.
      - Composition
        
        Protein
        
        ꞵ-Lactoglobulin
        
        ɑ-Lactalbumin
        
        Fat
        
        Mineral
        
        Lactose
      - Used in emulsification, foaming and fat and flavor binding capacity.
    - - Full-fat soy flovor
      - Defatted soy flour
      - Soy protein concentrate (SPC) contains 65-72% protein content.
      - Soy protein isolate (SPI)
        contains 90-92% protein content.
      - Effect of intrinsic physicochemical characteristics
        
        Sorption
        
        Solubility
        
        Film formation