Apart from the overall quality of extenders and fillers to be added, there is also the addition of products to produce the right proportion of substances to give products the accepted texture, i.e., a more granular texture with breadcrumbs and coarse TVP, etc., and those products that provide a more soft texture with starches and flours. Also the proportion of substances with higher water absorption capacity (such a starches, flours or fibers) and lower water absorption capacity (such as soy products and other legumes) must be determined.
Binders allow processors to mix various cuts of meat into affordable, delicious, and innovative protein options. Consumers enjoy visiting supermarket delis that feature newer and trendier items including meats such as kielbasa and salami. These formed sausages rely on binders to hold the ground meat and seasonings together in one cohesive mass. Sandwiches are an important (essential) part of the American diet. New generations want basics, classics and nostalgic, but also new twists on old stand-bys. Chicken snacks are taking menus by storm.
Most of these proteins rely on binders – USDA definition – substances that may be added to foods to thicken or improve texture. Fillers and extenders are used to lower the cost of meat products by extending the meat component; binders are not intended to contribute volume to the meat, but rather to improve the meat’s consistency and “mouthfeel”. Many binders function by absorbing water, which improves product yield.
There are basically three types of binders available to meat processors. Some are based on proteins with common ingredients being soy isolate, wheat gluten, milk caseinate, gelatin and eggs. Usage levels tends to be low – about 2 %. They are highly instrumental in binding water and restructuring the protein matrix, which improves the meat’s eating qualities.
Enzymes are a type of protein, defended by the American Meat Institute. The two enzymes, transglutaminase (TG) and beef fibrin, although they have long been used as binders in meat they are seldom used and mostly used in foodservice products and must be listed on the ingredients and labeled “formed” or “reformed”.
Other binders contain little or no protein, such as fibers, flours and starches. These are carbohydrates designed for binding moisture in processed meats to improve the products sensory characteristics. Popular binders in ground meat-based products include oatmeal, bread crumbs, rice and even semolina.
Extenders and fillers are always used in combination with binders, the most common being isolated soy protein (ISP) and milk protein (caseinate).
Most binders such as isolated soy protein and milk protein used in non-extended and extended raw-cooked sausages do not increase volume. However the binding substance, carrageenan, can provide volume increase as it is highly water absorbent. It is used in the manufacture of coarse products such as burgers or coarse skinless sausage products and in cooked hams and in some raw-cooked products. With the addition of as little as 0.01 percent being able to increase the yield of the finished product up to 8 percent. Carrageean can improve the texture of coarse products such as burgers and skinless sausage products, as well as improve the slicing quality of cooked hams.
Phosphates are the most effective water-binding agents in processed meats. Phosphates open the structure of proteins which enables the proteins to hold large amounts of water. This increased water-holding capacity is what prevents water losses when meat is smoked and cooked. Plum-derived ingredients which contain naturally occurring sorbitol and fiber, are emerging as an alternative to phosphates. They improve the juiciness of the burger.
With so many binders available to meat processors, endless innovations are possible to “meet” the needs of today’s adventurous consumer.
In reconstituted hams – muscle meat which is cut into small pieces and reshaped to resemble the larger piece of meat- modified soluble binders including isolated soy protein, gelatine, carrageen and modified starches are used as they have a high binding capacity. (Curing salt, spices, and substances assisting in water-binding -commonly phosphates- are the binders and are injected or mixed into the lean meat and the entire mix is then treated by tumbling. (The tumbling process releases additional myofibril protein with strong water binding capacity.) Maximum water retention can be achieved
If in addition to the above treatments, carageenan is used as a binder. Carrageenan powder dissolved in hot water can absorb and hold moisture and significantly reduce cooking losses. The transglutaminase products are very good at strengthening the linkages between proteins.
Other additives, in addition to fillers and extenders are added for preservation and flavor. Salt for flavor and shelf-life, nitrates for color, flavor and shelf life, and phosphates for protein structuring and water binding, and monosodium glutamate, commonly known as MSG is added for flavor.*
Berry, Donna, Food Business News.net, Binders enable Development tof Trendy Meats, 8/27/2012.
The Butcher, Vol2, No 9 – Food Additives-Meat Extenders.
Ehow.com/print/info_10030879_meat-filler
