Journal of Food, Agriculture and Environment

Vol 2, Issue 1,2004
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Structural changes in meat emulsions during cooking at various process conditions and formulations


Gauri S. Mittal

Recieved Date: 2003-11-12, Accepted Date: 2004-01-23


Using light microscopy, structural changes in meat emulsion products due to different formulations, process conditions and cooking times were studied. Methylene blue stain to identify proteins and oil-red-o for lipids were used. Meat proteins form a continuous matrix phase around the individual fat globule to form an emulsion. The size of fat globules decreases with cooking time. On heating, the protein coagulates and holds the fat globules in a rigid web. The separation of fat takes at high temperatures and relative humidities. The degree of coagulation and disruption of protein matrix increase with the increase in process temperature.


Sausage, meat emulsion, cooking, microscopy, microstructure, meat product

Journal: Journal of Food, Agriculture and Environment
Year: 2004
Volume: 2
Issue: 1
Category: Food and Health
Pages: 116-121

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