Bewertung von Strukturbildungssystemen zur Rekonstitution von Geflügelfleisch

In this study, structure formation processes during reconstitution of minced poultry meat in microstructure level were assessed material scientifically using lactic acid cultures, acidifying Glucon-delta-Lactone (GdL), and binding systems based on alginate and enzyme Transglutaminase (TG) by rheological methods. The measurements were used to the analysis of the structure formation during the reconstitution process and enabled the evaluation of the binding properties of the reconstitution system. Applying the obtained knowledge can give rise to new market potentials for previously poor marketable meat products such as wing meat. By doing oscillatory measurements in time sweep mode and linear viscoelastic region, the complex structure formation mechanisms driven by different reconstitution technologies were studied in different pH gradients, temperatures, times and other influential factors. Based on the storage modulus G and the loss factor (tanδ), different structure formation intervals or stages were determined for the reconstitution processes driven by different applied technologies, raw materials and additives. According to our findings, the reconstitution resulted from lactic acid culture in breast fillets meat compared to poultry led to a higher structure level, however, the resulted reconstitution by applying binding systems based on alginate from Raps company indicated an opposite result. The chicken wings meat has been selected as main raw material, while the chicken breast was used for comparison purposes. As another source of raw materials, the reconstitution of turkey breast meat has been examined and evaluated. In the study of fermentative poultry reconstitution, the effect of the different concentration of starter culture, as well as, dextrose, and the variation of water addition was investigated. Duplicating the amount of starter culture led only to a slight improvement in the structure formation. Duplication of dextrose content resulted in a relatively weak structure formation. Addition of up to 20% added water did not impair the structure formation. Upon reconstitution of wing meat using GdL, structure formation level increased linearly by increasing GdL concentration. However, an addition of 2% GdL weakened the structure formation, compared to 1,5% GdL. For wing meat reconstitution by using binding systems based on alginate and the enzyme transglutaminase, the influence of temperature and the binding system focusing on the structure formation processes was analysed. It could be found a change in the structure formation of bind systems and TG depending on temperature and concentration. The texture of the reconstituted meat samples as technological effect could be analysed with the help of compression tests. Using force-distance curves can clear differences in terms of breaking force and compression strength be determined dependent on raw materials and the applied technologies.