Browsing by Author "Mapanda, Chrispin"
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- ItemUtilisation of pork rind and soya protein in the production of polony(Stellenbosch : University of Stellenbosch, 2011-03) Mapanda, Chrispin; Hoffman, Louwrens C.; Mellett, F. D.; Muller, M.; University of Stellenbosch. Faculty of AgriSciences. Dept. of Food Science.ENGLISH ABSTRACT: The purpose of this study was to determine whether acceptable polony can be manufactured with varying quantities of chicken mechanically recovered meat (MRM), soya flour and pork rind to a fixed protein content of 10%, irrespective of fat content and without the addition of more fat to obtain a total meat equivalent (TME) of 75%. The effect of replacing MRM with soya and rind on the chemical, physical and sensory characteristics of polony was measured. The cost of producing each treatment by using the varying ingredients was also calculated. Three levels of soya flour (0, 4 and 8%) were combined with three levels of pork rind (0, 8 and 16%) to formulate the nine treatments of polony (R0S0, R0S4, R0S8, R8S0, R8S4, R8S8, R16S0, R16S4 and R16S8, where R and S represents rind and soya, respectively). The cost of making the nine treatments varied from R4.54/kg to R2.91/kg, where the most expensive treatment was the one in which no replacement of MRM was done (R0S0) and the least expensive treatment was R16S8, where most MRM was substituted with rind (16%) and soya (8%). The chemical results showed that the protein content of the nine treatments varied between 9.7 and 10.5%. Fat and ash decreased while moisture and total collagen increased as more MRM was being replaced with increasing levels of soya, rind or combinations of them. The physical results indicated that L* and b* increased while a* decreased, resulting in treatment samples which were lighter, more yellow and less red in colour. Hardness and gumminess increased in samples singly replaced with 8% rind, 4% soya or their combination (R0S0, R0S4, R8S0 and R8S4), while they decreased in the rest of the treatments. Cohesiveness increased in all treatments with increasing levels of soya and rind except for the sample containing 16% rind and 8% soya (R16S8). The pH of treatments containing 0% soya increased with rind increase whereas those with 4% soya did not change. The lowest pH was for the sample with 16% rind and 8% soya (R16S8). Sliceability was used to determine the ease of cutting intact slices at slice thicknesses of 2 and 3 mm. The sliceability of polony treatments which exhibited good slicing characteristic ranged between 80 and 100% at both 2 mm and 3 mm slice thicknesses. Sliceability was poorest for the treatment with high levels of rind and soya (R16S8) at both 3 mm (40%) and 2 mm (0%). The water holding capacity (WHC) of all treatments improved, except for the treatments to which no rind and soya was added (R0S0) and the treatment in which MRM was replaced with 8% soya (R0S8). Sensory analyses results signified that pink colour, colour intensity, salty taste, flavours (garlic, polony and spicy) and firmness decreased while soya flavour, pasty and fatty mouthfeel increased with increasing levels of rind, soya or their combination. Coarse texture decreased as rind increased while it increased with an increase in soya levels. Only five treatments were employed for consumer analyses. The most preferred treatment was that with 0% rind and 0% soya (R0S0), while the sample with 0% rind and 8% soya (R0S8) was the least preferred. It can be concluded that the production of polony through the replacement of MRM with rind and soya flour is possible, but consumer preference results show that consumers like polony products which have low levels of soya (≤4%) and moderate levels of rind (≤8%). However, the negative effects of rind and soya in polony with high levels of soya and rind can be rectified by adding appropriate additives, as provided for by manufactured meat regulations.