Define the emulsifying capacity of a protein

Reference no: EM133314823

Assignment:

1. Outline the steps involved in the manufacture of a frankfurter

2. Explain why the sequence of addition of ingredients is important in the manufacture of emulsion-type meat products

3. Explain how proteins functions as emulsifiers in emulsion-type meat products

4. Explain how the temperature of the batter changes during the manufacture of emulsion-type meat products

5. Explain why the temperature changes need to be controlled during chopping and how temperature can have both positive and negative effects on the process

6. Explain why non-meat proteins may be included as ingredients in the manufacture of emulsion-type meat products

7. Explain why a manufacturer might use a preformed emulsion in the manufacture of a sausage

8. Define the emulsifying capacity of a protein (in the context of a meat emulsion)

9. Distinguish between a meat emulsion and a "true" emulsion

10. Explain how pH and the rigor state of meat affect emulsion formation and stability

11. Explain what is meant by short meat and how it affects emulsion formation and stability

12. Explain what is meant by heat breakdown and how it affects emulsion formation and stability

13. How does "over chopping" affect emulsion formation and stability

14. Explain how product yield is affected by over and underchopping

15. Describe what losses occur during the cooking of emulsion-type products to affect product yield.

Reference no: EM133314823

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