IE54013B1 - A method for treating poultry meat prior to cooking to improve the organoleptic properties thereof - Google Patents
A method for treating poultry meat prior to cooking to improve the organoleptic properties thereofInfo
- Publication number
- IE54013B1 IE54013B1 IE474/83A IE47483A IE54013B1 IE 54013 B1 IE54013 B1 IE 54013B1 IE 474/83 A IE474/83 A IE 474/83A IE 47483 A IE47483 A IE 47483A IE 54013 B1 IE54013 B1 IE 54013B1
- Authority
- IE
- Ireland
- Prior art keywords
- emulsion
- poultry meat
- meat
- stabilizer
- poultry
- Prior art date
Links
- 235000013594 poultry meat Nutrition 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims description 54
- 238000010411 cooking Methods 0.000 title abstract description 14
- 239000000839 emulsion Substances 0.000 claims abstract description 29
- 239000003381 stabilizer Substances 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 239000000416 hydrocolloid Substances 0.000 claims abstract description 10
- 239000012736 aqueous medium Substances 0.000 claims abstract description 8
- 150000004676 glycans Chemical class 0.000 claims abstract description 8
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 8
- 239000005017 polysaccharide Substances 0.000 claims abstract description 8
- 239000007764 o/w emulsion Substances 0.000 claims abstract 2
- 235000019197 fats Nutrition 0.000 claims description 28
- 235000013372 meat Nutrition 0.000 claims description 10
- 229910019142 PO4 Inorganic materials 0.000 claims description 9
- 244000144977 poultry Species 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 235000021085 polyunsaturated fats Nutrition 0.000 claims description 7
- 239000000230 xanthan gum Substances 0.000 claims description 7
- 229940082509 xanthan gum Drugs 0.000 claims description 7
- 229920002581 Glucomannan Polymers 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 6
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 229920000388 Polyphosphate Polymers 0.000 claims description 5
- 239000003963 antioxidant agent Substances 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 229940046240 glucomannan Drugs 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000001205 polyphosphate Substances 0.000 claims description 5
- 235000011176 polyphosphates Nutrition 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- 230000003078 antioxidant effect Effects 0.000 claims description 4
- 239000000252 konjac Substances 0.000 claims description 4
- 239000000711 locust bean gum Substances 0.000 claims description 4
- 235000010420 locust bean gum Nutrition 0.000 claims description 4
- 235000021003 saturated fats Nutrition 0.000 claims description 4
- 239000004322 Butylated hydroxytoluene Substances 0.000 claims description 3
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000019282 butylated hydroxyanisole Nutrition 0.000 claims description 3
- 235000010354 butylated hydroxytoluene Nutrition 0.000 claims description 3
- 229940095259 butylated hydroxytoluene Drugs 0.000 claims description 3
- 235000019823 konjac gum Nutrition 0.000 claims description 3
- 239000004255 Butylated hydroxyanisole Substances 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical group COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 claims description 2
- 229940043253 butylated hydroxyanisole Drugs 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 claims 2
- 229920000926 Galactomannan Polymers 0.000 claims 2
- 235000005687 corn oil Nutrition 0.000 claims 1
- 239000002285 corn oil Substances 0.000 claims 1
- 239000003925 fat Substances 0.000 description 24
- 241000286209 Phasianidae Species 0.000 description 11
- 238000002347 injection Methods 0.000 description 9
- 239000007924 injection Substances 0.000 description 9
- 235000021317 phosphate Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 210000000481 breast Anatomy 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 241001312219 Amorphophallus konjac Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 2
- 240000008886 Ceratonia siliqua Species 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 241001278826 Amorphophallus Species 0.000 description 1
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 229960004217 benzyl alcohol Drugs 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 229920000137 polyphosphoric acid Polymers 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000036962 time dependent Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
- A23L35/10—Emulsified foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A heat stable, oil-in-water emulsion comprising an edible fat suspended in an aqueous medium and a stabilizer consisting of a mixture of a glycomannan and a polysaccharide hydrocolloid. The stabilizer is present in the emulsion at a concentration sufficient to maintain the emulsion in a pseudoplastic state below the set temperature of the stabilizer. The emulsion may be used to inject poultry meat prior to cooking to improve the organolectic properties thereof.
Description
The present invention relates to a method for treating poultry meat prior to cooking to improve its organoleptic properties, while at the same time simulating normal basting as carried out by a cook. .5 it is known from British Patent Specification No. 1,129,689 to inject a raw dressed poultry carcass with an edible fat so that the edible fat flows onto the skin during cooking from fat depots located beneath the skin. The edible fat may serve as a medium for introducing L0 phosphates into the meat, which phosphates are suspended by agitation in the fat which is then injected into the carcass. The phosphates used are anhydrous polyphosphates. A problem encountered with this technique is the plugging of the needles used to inject the poultry such that the injection process breaks down.
One. explanation for this problem is that small amounts of water present in the equipment react with the anhydrous phosphate resulting in the hydration of the phosphate to form hard, rock-like structures which are too large to -° pass through the injection needles. - 3 A solution to the above problem is proposed in Irish Patent Specification No. 38035 wherein a hydrated polyphosphoric acid salt of sodium or potassium is mixed with a liquid edible fat to suspend the salt and which suspension is then used to inject poultry without apparently the aforementioned disadvantage of plugging of the needles.
Irish Patent Specification No. 38036 discloses a. process for injecting poultry meat with fat wherein the fat contains a minor proportion of fat in the form of crystals but which acts as a liquid, such that congealment of the fat after injection is accelerated and there is less tendency for the fat to leak out of the injection sites after injection.
With all of these known processes there is a release of injected fat from the body of poultry meat essentially throughout the cooking process.
It is an object of the present invention to provide a process of injecting poultry meat to improve the organoleptic properties while at the same time simulating normal basting as carried out by a cook and which is normally carried out at the end of the roasting process so as to maximize the effect of basting.
The invention provides a method for treating a body of poultry meat prior to cooking to improve the organoleptic properties thereof, which method comprises injecting into said body of meat,which has a temperature less than 4°C, a composition which comprises an oil-inwater emulsion composed of an edible fat suspended in an aqueous medium and a stabilizer consisting of a mixture of a glycomannan and a polysaccharide hydrocolloid in a ratio of 10:90 to 90:10, said stabilizer being present in a quantity sufficient to maintain the emulsion in a pseudoplastic state below the set temperature of the stabilizer. - 4 Preferably, the glycomannan is a glucomannan or a galactcmannan.
Further, preferably, the glycomannan is locust bean gun, also known as carob-seed gum, or konjac gum, but especially locust bean gins.
Konjac gun is a glucomannan derived from Amorphophallus konjac. Other glucomannans derived from Amorphophallus species are also suitable for use in the method according to the invention.
Preferably, the polysaccharide hydrocolloid is xanthan gum or carrageenan, especially xanthan gum.
Preferably, the ratio of glycomannan to polysaccharide hydrocolloid is in the range 80:20 to 20:80.
An especially preferred stabilizer is one comprising equal parts of locust bean gum and xanthan gins. Such a mixture is sold under the trade name FOODAID T and is . supplied by. Gel Systems Limited, London, United Kingdom. Further, preferably, the stabilizer is present in the emulsion at a concentration in the range 0.05-1% by weight of the emulsion.
Xn any event, the stabilizer should be used at a level which is sufficient to permanently suspend and prevent coalescence of the oil droplets below the set temperature of the stabilizer after cold shear activation of the components of the emulsion.
The edible fat may be a saturated or polyunsaturated fat. A preferred saturated fat is butter whereas a preferred polyunsaturated fat is a vegetable oil such as com oil.
Also, preferably, the fat is present in the emulsion at a concentration in the range 30-70% by weight of the emulsion. - 5 10 . 15 Preferably, the body of poultry meat comprises a raw, dressed poultry carcass or a portion thereof or i pre-formed poultry meat. The preferred poultry is turkey or chicken.
Preferably, the body of poultry meat is injected with the composition at a concentration of less than 20% by weight of the body of meat, more particularly 1-10% and especially 2.5% by weight.
The aqueous medium may include a phosphate material as conventionally used in the treatment of poultry meat, more particularly a polyphosphate material.
The aqueous medium is preferably comprised of poultry stock which enhances the flavour of the cooked meat.
The composition may also include a quantity of common salt at a concentration in the range 0.5-2% by weight of the emulsion, suitably 1% by weight.
Polyunsaturated fats are preferred as the edible fat component of the composition in the method according to the invention since they are complementary to the fats occurring naturally in poultry meat and which are also polyunsaturated. Also polyunsaturated fats are less likely to go rancid and furthermore polyunsaturated fats are desirable from the point of view of diet and health considerations.
It will be appreciated that when the edible fat used is butter it will be necessary to include an antioxidant such as butylated hydroxyanisole (BHA) or butylated hydroxytoluene (BHT) or a mixture of these two antioxidants or other suitable antioxidant conventionally used with fats and oils.
The emulsion enters a pseudoplastic state which resembles chewing gum within the body of poultry meat and remains in this state until the set temperature of the i I I t - 6 stabilizer is reached during cooking, the set temperature of the stabilizer being approx-irately :''SC.
Although not wishing to be bound by a../ theoretical explanation of the invention, it would appear that the stability of the emulsion is due to the fact that there is a synergistic effect between the glycomannan and the hydrocolloid components of the stabilizer, since neither of them alone has a high cold viscosity.
When the stabilizer, whether present in the emulsion or not, is heated above the set temperature, the glycomannan and the hydrocolloid become fully soluble and the viscosity changes from the synergistic pseudoplastic viscosity state which is assumed by the stabilizer below the set temperature to a purely additive viscosity. When the latter state is reached, the fat globules coalesce and separate from the aqueous phase because the stabilizer no longer has a sufficient yield value to keep the . globules separated. The yield value is a measure of the ability of the stabilizer to hold the fat globules permanently in suspension against the force of gravity.
The stabilizer must have a synergistic pseudoplastic viscosity in the cold state with a yield value which is sufficient to permanently suspend fat globules of a size produced by the shearing action of the mixer used.
When a body of poultry meat has been injected prior to cooking in accordance with the method of the invention, the meat and hence the depots of emulsion progressively reach the set temperature of the stabilizer during cooking from the outside in. Accordingly, there is a progressive release of fat for basting towards the end of cooking so that one simulates normal cooking procedures where one bastes towards the end of the - 7 5 4 0 13 cooking process with the juices produced by the meat.
When the emulsion breaks, the aqueous phase remains within the muscle so that succulent juices are released at a late stage in the cooking process.
With known self-basting procedures,the injected fat is released essentially throughout the cooking period.
It will be appreciated that an aqueous medium is present if required for the addition of polyphosphates so avoiding the possibility of phosphate insolubility and jamming of injection needles, which has previously been encountered with known techniques of injecting poultry with polyphosphates.
The invention will be further illustrated by the following Examples.
EXAMPLE 1 0.1 parts of a 50:50 mixture of locust bean gum and -xanthan gum (sold under the trademark FOODAID T) was added to 50 parts of cold chicken stock and mixed in a high speed mixer. One part of salt was then added with stirring followed by 50 parts of vegetable oil. The mixture was then emulsified in a high speed mixer to give a stable emulsion having pseudoplastic properties, six raw, dressed chilled turkeys ranging in size from 5-12 pounds in weight were injected with 100 ml. of the emulsion prepared above. The emulsion was brought to a temperature greater than 50 C to convert it to a liquid state suitable for injection purposes. The turkeys were injected with a two-prong injection device with the individual prongs having a diameter of 3 mm. The device was introduced horizontally into the breast of each turkey. Upon withdrawal of the prongs, the emulsion was found to congeal immediately within the breast muscle and no emulsion oozed out at the injection site. 4 0 13 - 8 The six turkeys and a control which had not been injected were then frozen.
The frozen turkeys were later thawed to a carcass temperature of approximately 0 C. The skin of the breast was perforated by a fork and the turkeys were roasted at 190 C in an electric oven for a time dependent on the weight of the turkey.
When the turkeys were roasted they were evaluated by a panel of four for succulence, flavour, appearance and tenderness.
The turkeys which had been injected with the emulsion were rated as being far superior in all respects to the untreated turkey, special comment was made by the panel on the appearance of the treated turkeys before carving which had a golden brown colour and basted appearance, in contrast, the control turkey had a dry appearance.
EXAMPLE 2 The procedure of Example 1 was repeated except that the stabilizer used was a 40:60 mixture of konjac gum and xanthan gum. Comparable results were obtained.
EXAMPLE 3 The procedure of Example 1 was repeated except that 10 turkey legs were injected with the emulsion. The roasted legs were evaluated by a panel of four and were pronounced as being very succulent and tender compared with two control turkey legs.
EXAMPLE 4 The procedure of Example 1 was repeated except that the vegetable oil was replaced by 50 parts of liquefied butter which included an antioxidizing amount of an equal mixture of butylated hydroxyanisole and butylated - 9 5 4 0 13 hydroxytoluene.
Six treated turkeys and a control were roasted and were then evaluated by a panel of four for succulence, flavour, appearance and tenderness.
The turkeys which had been injected with the butter emulsion were rated as being far superior in all respects to the untreated turkey. Special comment was made by the panel on the excellent flavour of the treated turkeys.
Claims (28)
1. CLAIMSi1. A method for treating a body of poultry meat prior to ccoking to improve the organoleptic properties thereof, which method comprises injecting into said body 5 of meat, which has a temperature less than 4°C, a composition which comprises an oil-in-water emulsion composed of an edible fat suspended in an aqueous medium and a stabilizer consisting of a mixture of a glycomannan and a polysaccharide hydrocolloid in a ratio of 10:90 to 10 90:10, said stabilizer being present in a quantity sufficient to maintain the emulsion in a pseudoplastic state below the set temperature of the stabilizer.
2. A method according to claim 1, wherein the glycomannan is a glucomannan or a galactomannan. 15
3. A method according to claim 2, wherein the galactomannan is locust bean gum.
4. A method according to claim 1 or 2, wherein the glycomannan is a glucomannan.
5. A method according to claim 4, wherein the 20 glucomannan is konjac gum.
6. A method according to any preceding claim, wherein the polysaccharide hydrocolloid is xanthan gum or carrageenan.
7. A method according to claim 6, wherein the 25 polysaccharide hydrocolloid'is xanthan gum.
8. A method according to any preceding claim. 5 4 ν 1 3 - 11 wherein the ratio of glycomannan to polysaccharide hydrocolloid is in the range 80:20 to 20:80.
9. A method according to claim 1, wherein the stabilizer comprises equal parts of locust bean gum and 5 xanthan gum.
10. A method according to any preceding claim, wherein the stabilizer is present at a concentration in the range 0.05-1% by weight of the emulsion.
11. A method according to any preceding claim, 10 wherein the edible fat is a polyunsaturated fat.
12. λ method according to claim 11, wherein the polyunsaturated fat is a vegetable oil.
13. A method according to claim 12, wherein the vegetable oil is corn oil.
14. 15 14. A method according to any one of claims 1-10, wherein the edible fat is a saturated fat. 15. A method according to claim 14, wherein the saturated fat is butter.
15. 16. A method according to claim 14 or 15, wherein 20 the emulsion includes an antioxidant.
16. 17. A method according to claim 16, wherein the antioxidant is butylated hydroxyanisole or butylated hydroxytoluene or a mixture thereof.
17. 18. A method according to any preceding claim 540i 3 . - 12 wherein the edible fat is present at a concentration in the range of 30-70% by weight of the emulsion.
18. 19. A method according to any preceding claim, wherein the aqueous medium includes a phosphate material. 5
19. 20. A method according to claim 19, wherein the phosphate material is a polyphosphate material.
20. 21. A method according to any preceding claim, wherein the aqueous medium is a poultry stock.
21. 22. A method according to any preceding claim which 10 includes common salt at a concentration in the range 0.5-2% by weight of the emulsion.
22. 23. A method according to any preceding claim, wherein the body of poultry meat comprises a raw, dressed poultry carcass or a portion thereof. 15
23. 24. A method according to claim 23, wherein the body of poultry meat comprises pre-formed poultry meat.
24. 25. A method according to claim 23 or 24, wherein the poultry meat is turkey.
25. 26. A method according to claim 23 or 24, wherein 20 the poultry meat is chicken.
26. 27. A method according to any preceding claim, * wherein the body of poultry meat is Injected with the composition at a concentration of less than 20% by weight of the body of meat. 54G13 - 13 26. λ method according to claim 27, wherein the body of poultry meat is injected with the composition at a concentration in the range 1-10% by weight of the body of meat. 5 29. A method according to claim 28, wherein the body of poultry meat is injected with the composition at a concentration .of 2.5% by weight of the body of meat.
27. 30. A method according to claim l for treating a body of poultry meat, substantially as hereinbefore described 10 with particular reference to the accompanying Examples.
28. 31. Poultry meat, whenever treated by the process according to any of claims 1 to 30.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE474/83A IE54013B1 (en) | 1983-03-04 | 1983-03-04 | A method for treating poultry meat prior to cooking to improve the organoleptic properties thereof |
| GB08400017A GB2137066B (en) | 1983-03-04 | 1984-01-03 | Heat stable emulsion and its use in a poultry product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE474/83A IE54013B1 (en) | 1983-03-04 | 1983-03-04 | A method for treating poultry meat prior to cooking to improve the organoleptic properties thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE830474L IE830474L (en) | 1984-09-04 |
| IE54013B1 true IE54013B1 (en) | 1989-05-10 |
Family
ID=11013217
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE474/83A IE54013B1 (en) | 1983-03-04 | 1983-03-04 | A method for treating poultry meat prior to cooking to improve the organoleptic properties thereof |
Country Status (2)
| Country | Link |
|---|---|
| GB (1) | GB2137066B (en) |
| IE (1) | IE54013B1 (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB8431699D0 (en) * | 1984-12-14 | 1985-01-30 | Mars G B Ltd | Gel system |
| JPS6214751A (en) * | 1985-07-11 | 1987-01-23 | Morinaga Milk Ind Co Ltd | Gelling agent composition |
| GB8710704D0 (en) * | 1987-05-06 | 1987-06-10 | Mars G B Ltd | Edible gels |
| DE19624329A1 (en) * | 1996-06-18 | 1998-01-15 | Convenience Food Sys Bv | Breaded fish or meat product that can be crispily heated in a TOP microwave |
| KR100674058B1 (en) * | 1998-12-05 | 2007-01-25 | 임페리알 케미칼 인더스트리즈 피엘씨 | Emulsification Systems and Emulsions |
| US6685978B1 (en) | 2000-04-04 | 2004-02-03 | Cp Kelco Aps | Gelled and gellable compositions for food products |
| AU2003296675B2 (en) * | 2003-05-27 | 2006-11-16 | Unilever Plc | Method for preparing a gelled food product |
| MX2009011516A (en) | 2007-04-24 | 2010-01-18 | Fmc Corp | Co-precipitated carrageenan/xanthan gum compositions and processes for their preparation. |
| US20120164276A1 (en) * | 2010-12-22 | 2012-06-28 | Conopco, Inc., D/B/A Unilever | Dressing |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4242367A (en) * | 1979-01-26 | 1980-12-30 | Merck & Co., Inc. | Milk shake and soft serve frozen dessert stabilizer |
| GB2048642B (en) * | 1979-04-11 | 1983-05-25 | Mars Ltd | Edible gels |
| AU555177B2 (en) * | 1981-07-07 | 1986-09-18 | G.B. Mars Limited | Thickening food products with glucomannan |
| GB2110517B (en) * | 1981-12-04 | 1985-07-10 | Gen Foods Ltd | Gelled milk compositions |
-
1983
- 1983-03-04 IE IE474/83A patent/IE54013B1/en unknown
-
1984
- 1984-01-03 GB GB08400017A patent/GB2137066B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| GB2137066B (en) | 1987-02-18 |
| GB2137066A (en) | 1984-10-03 |
| GB8400017D0 (en) | 1984-02-08 |
| IE830474L (en) | 1984-09-04 |
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