Development of functional multivitamin microcapsule to be utilized in a ready-to-eat meat product.




Foote, Kaci L.

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The objective of this study was to develop a multivitamin microcapsule to be utilized in a ready-to-eat (RTE) meat product. Commercial (COM) and laboratory (LAB) multivitamin microcapsules were implemented in a standard frankfurter formulation to produce a functional food. The control (CON) treatment consisted of the standard frankfurter formulation.Two trials (n = 20 / treatment / trial) were evaluated for sensory characteristics using a trained sensory panel and thiamine levels using high performance liquid chromatography (HPLC). While treatment did not have an effect on evaluated sensory characteristics (P > 0.05), an increase in display day (dd) aging increased cooking loss in Trial A. However, in Trial B, LAB and COM treatments had higher cooking loss (P < 0.0001) than CON; average initial juiciness scores increased depending on treatment (P = 0.04). Average initial and sustained tenderness in Trial B was dependent on dd with tenderness increasing throughout the aging intervals (P < 0.0001, 0.0002, respectively). Flavor intensity and off-flavor were not dependent on treatment or dd (P > 0.05) for both trials. In Trial A, overall acceptability was dependent on dd (P = 0.0004) with values ranging from a high in dd 1 (7.12  0.10) to a low in dd 16 (6.47  0.10). In Trial B, there were no differences in overall acceptability (P > 0.05). Thiamine levels were independent of trt, dd and trt x dd when analyzed by HPLC. Multivitamin microcapsule treatments did not have an effect on sensory characteristics when added to ready-to-eat meat products. Thus, multivitamin microcapsules may be added to frankfurter formulations to increase functional properties without adverse affects on sensorial properties.



multivitamin, microcapsule, flavor intensity, ready-to-eat meat, functional food