Meat + Poultry - September 2016 - 78

INGREDIENT ISSUES

78

used to replace lean meat and reduce cost. Our
data has shown a yielded cost savings of 4 to
6 percent over control, while still maintaining
heated firmness and juiciness."
Some yield enhancement ingredients allow
for fat reduction in fried foods. For example,
when modified cellulose is used in the coating
system of fried meat products, fat uptake can
be reduced as much as 35 percent during the
frying process. These fibers can also increase
yield in fried foods by increasing moisture
retention during frying and extending hold time
under heat lamps, as well as improve adhesion
of coatings to the meat substrate.
"When it comes to clean-label formulating,
the functional ingredient formulation tool
box shrinks," Lundberg says. "Processors are
tasked to replace their workhorse functional
ingredients with clean-label versions, while
maintaining yields, reduced purge and
comparable sensory results.
"One newer functional ingredient that is up
to the challenge is citrus fiber," Lundberg says.
"It can be used along with clean-label starches,
such as native rice starch, to maintain yields
when replacing chemical phosphates."
Not all citrus fibers are created the same,
according to Lundberg. "Our citrus fiber is a
very unique clean-label functional fiber that is
classified as a binder and can be used at levels
up to 3 percent in meat and poultry products,
with labeling options of 'citrus flour' or 'dried
citrus pulp.'"

MEAT+ POULTRY | 09.16 | www.meatpoultry.com

ICL Food Specialties

Functional ingredient
systems are designed to
provide supreme cook
yields and texture using
fewer ingredients in
products such as poultrybased and lower-fat hot
dogs, according to ICL Food
Specialties' Jim Anderson.

When used at less than 1 percent, this citrus
fiber has been shown to reduce purge by up to
4 percent and increase yields by as much as 5
percent. These functions are attributed to the
citrus fiber's composition, which is about 70
percent dietary fiber (soluble and insoluble)
and protein content (about 8 percent). This
is in addition to the cell wall structure that
provides water-holding stability, a structuring
effect and emulsification properties.
Corbion offers a patent-pending blend of
citrus fiber and vinegar powder that not only
improves cook yield, it provides food safety
benefits. Declared simply as "citrus fiber,
vinegar," it is considered a clean-label option
for all-natural marketed products.
"Data show a 4.4 percent yield increase in
natural turkey breast when this ingredient is
1.5 percent of a marinade," Carlson says. "In an
injected natural ham with fibrous casing, a use
level of 1.2 percent allowed for a 9.9 percent
yield increase over the control."
Olivier Chevalier, business development
manager-meat applications, Beneo, Belgium,
says, "We offer rice starch that binds moisture,
assisting with maintaining yields and margins
without any negative impact on the end
product. Being pure white, rice starch ensures
that poultry, in particular, has a clean look,
with no pinking."
Sampling tests by Texas A&M Univ.,
College Station, Texas, showed rice starch
improves yields comparable to modified
corn starch, the most common starch
used in tumbling of poultry products in
the US. Additionally, a sensorial test with
50 volunteers confirmed that in terms of
organoleptic properties, rice starch is a viable
alternative. There were no differences in taste,
tenderness, juiciness and appearance between
the starch solutions tested.
Unlike some other hydrocolloids, rice
starch does not increase a marinade's
viscosity. Due to the structure of amylopectin
and its ratio to amylose in rice starch, there
is very low retrogradation, enabling water
retention to be maintained after the poultry
has been packed.
"This not only means that there is no
unsightly water release in the packaging for
consumers, but that the product remains
moister for the duration of its shelf life,"
Chevalier says.
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Meat + Poultry - September 2016

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