| Abstract: | ![]()
Effects of formulation on the textural stability of intermediate‐moisture, flour‐based, “jerky”‐type extrudates were assessed. Potato‐based extrudates containing various particulate‐meat concentrations and different plasticizers (sucrose, fructose, glycerol, and glucose) were produced and subjected to accelerated storage for three weeks. The elastic modulus of the samples was measured before storage and then weekly. The relative fluidity and moisture mobility of the specimens were assessed by dynamic mechanical spectrometry (DMS), electron spin resonance (ESR), and nuclear magnetic resonance (NMR). Samples were also evaluated by fluorometry and X‐ray diffraction to determine the extent of browning reaction and degree of molecular ordering, respectively. While elastic modulus increased appreciably during storage, firming was progressively reduced by entrained meat content and also by plasticizers, especially glycerol; plasticized and meat‐containing samples had correspondingly lower tan δ peak temperatures as measured by DMS. Textural results were also in keeping with fluidity and local viscosity as assessed by ESR measurements. NMR T1 relaxation values, reflecting moisture mobility, increased during storage. Diffraction spectra were consistent with published observations of hydrated starch, suggesting that water may have been released due to increased association of proteinaceous constituents. Fluorescence measurements confirmed moderate Maillard browning in all samples and significant chlorogenic browning in glucose‐containing samples, although these effects were unrelated to degree of firming. It was concluded that textural stability was optimized by interruption of the matrix by dispersed meat or by plasticization by low molecular weight constituents. |
