Functional properties of some meat emulsion extenders

Abstract

Functional properties (gel strength, cold and hot water absorption, solubility in cold and hot water, water holding capacity and pH) were determined for some meat emulsion extenders‐ buttermilk powder, corn starch, microcrystalline cellulose, modified com starch, modified wheat flour, soy‐protein concentrate and whey‐protein concentrate. For these extenders, pH varied from 5.02 to 6.73, water holding capacity from 0.14 to 0.55, gel strength from 0.01 to 5.38 N, cold water solubility from 0.002 to 0.874, hot water solubility from 0.0004 to 0.8755, cold water absorption from 0.9 to 12.3, and hot water absorption from 3.4 to 12.3.