title: Meat batter production in an extended vane pump-grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solution.
abstract: BACKGROUND
  The integration of a nozzle in an extended vane pump-grinder system may enable the continuous injection of curing salt solutions during meat batter production. The purpose of this work was to examine the influence of the curing salt amount injected with the solution (0-100%) on protein solubilisation, water-binding, structure, colour and texture of emulsion-type sausages.
  
  
  RESULTS
  The amount of myofibrillar protein solubilised during homogenisation varied slightly from 33 to 36 g kg-1. Reddening was not noticeably impacted by the later addition of nitrite. L*ranged from 66.9 ± 0.3 to 67.8 ± 0.3, a*from 10.9 ± 0.1 to 11.2 ± 0.1 and b*from 7.7 ± 0.1 to 8.0 ± 0.1. Although softer sausages were produced when only water was injected, firmness increased with increasing curing salt amount injected and was similar to the control when the full amount of salt was used. The substitution of two-thirds of ice with a liquid brine may enable energy savings due to reduced power consumptions of the extended vane pump-grinder system by up to 23%.
  
  
  CONCLUSIONS
  The injection of curing salt solutions is feasible without affecting structure and colour negatively. This constitutes a first step towards of an 'ice-free' meat batter production allowing for substantial energy savings due to lower comminution work. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany.
authors.forename: Stefan B
authors.initials: SB
authors.lastname: Irmscher
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany.
authors.forename: Eva-Maria
authors.initials: EM
authors.lastname: Terjung
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany.
authors.forename: Monika
authors.initials: M
authors.lastname: Gibis
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany.
authors.forename: Kurt
authors.initials: K
authors.lastname: Herrmann
authors.affiliation: Department of Process Engineering and Food Powders, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599, Stuttgart, Germany.
authors.forename: Reinhard
authors.initials: R
authors.lastname: Kohlus
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany.
authors.forename: Jochen
authors.initials: J
authors.lastname: Weiss
mesh_terms: D000818:Animals; D003116:Color; D003296:Cooking; D004655:Emulsions / Q000737:chemistry; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D063427:Food Quality; D008461:Meat Products / Q000032:analysis*; D012965:Sodium Chloride / Q000032:analysis; D013552:Swine
chemical_list: D004655:Emulsions; D012965:Sodium Chloride
keywords: emulsion-type sausages; energy savings; power consumption; product characteristics; protein solubilisation; vane pump-grinder