Nonpareil's Product Line for the Meat, Poultry, and Seafood Industries



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LABELING OF NONPAREIL INGREDIENTS

Nonpareil Vegetable Extracts will be treated by the FSIS as an extract or as a binder depending upon the usage level. At levels of 2% or less total product weight, the ingredients may be considered an extract. At a greater level, the assumption is that the product is used, at least in part, for a non-flavoring purpose.

Since the product is an extractive, and not a protein hydrolysate, it does not need approval from the FSIS proprietary mix committee (PMC).

The precise rules of the labeling and permitted uses of vegetable extracts are as follows:

Nonpareil Vegetable Extracts may be labeled as “Potato Extracts." Individual components of the extract need not be declared.

The functional purpose of the vegetable extract is generally determined by the amount used in the meat product. If the use is solely for flavoring purposes (i.e., less than 2%) it can be used in any multi-ingredient meat product when a flavoring is permitted per CFR Title 9, Section 317.2, Subpart B.

When used at levels greater than 2% as a binder/extender, the ingredient may be used in those standardized products, which are permitted to contain binders, for example:

    Meat patties, no express limitations:

    Sausages, up to 3.5% individually or collectively with other binders

    Chili, up to 8% individually or collectively with other binders

For non-standardized products the ingredient may be used in the same manner as other binders and extenders. For example, in meatloaf or meatballs the vegetable extract may be used up to 12%.

Questions? Call (800)824-7607 ask for John, Robert or Scott.


NP-3

NP-3 is designed to be used as an ingredient in meat, poultry, and seafood applications. NP-3 provides outstanding binding and a strong natural antioxidant in one ingredient. Products made using NP-3 have excellent freeze/thaw stability.

NP-3, NP-4 AND NP-5 SPECIFICATIONS

1.0 Physical Attributes
1.1 Color: Product shall have a good characteristic, white to light tan in color.
1.2 Texture: Product shall have an even, consistent, fine powder texture.
1.3 Flavor/Odor: Product shall posses a characteristic, bland aroma.
1.4 Defects: Product shall contain a minimum amount of defects or harmless extraneous material, consistent with good commercial practice.
1.5 Foreign Material: None allowed - shall be free from grease, dirt, rocks, glass, tramp metals and any other harmful metals.

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2.0 Chemical Attributes  
3.0 Bacteriological Specifications
2.1 Moisture: 9.5% Max  
3.1
 Standard Plate Count
(per gram):		 50,000 Maximum
2.2 Ash: 2.0-3.5%   3.2 Coliform (per gram): 100 Maximum
2.3 pH (20% slurry): 5.5-7.5%   3.3 E. Coli (per gram): Negative
2.4 Protein: 6.0-10.0%   3.4 Staphlococci Coagulase Positive (per gram): Negative
2.5 Fiber: 1.0-4.0%   3.5 Yeast and Mold (per gram): 500 Maximum
2.6 Contaminants: None   3.6 Salmonella (per gram): Negative

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4.0 Regulatory Requirements
4.1 All deliveries shall conform to all provisions of the Federal Food, Drug and Cosmetic Act as amended, and to the regulations for its enforcement pertaining to products intended for Human Foods, as well as applicable State Laws and municipal ordinances and amendments thereto.
4.2 All applicable regulations governing the Meat, Poultry and Plant Inspection Services of the United States Department of Agriculture shall be enforced.
4.3 Any additional governmental or other agency requirements which are applicable to this product shall be strictly adhered to.

5.0 General Requirements
5.1 NP products are certified for general Kosher use. Written documentation that the ingredient has been properly certified for general Kosher use by a recognized Kosher authority will be submitted on an annual basis.

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6.0 Packaging and Labeling Requirments
6.1
Product is to be packaged in uniform size and weight multi-walled paper bags with poly liner as follows:
 Type:
Dimensions:
Construction:
Kraft mulit-walled
16"x4"x34"
1 ply of .005 poly
6.2
Each bag shall contain 50 pounds net weight.
6.3 All containers shall be free from loose paper, staples, string and any other potentially contaminating materials.
6.4 All containers shall be conspicuously and legibly marked to show the contents, the processor's name and address, the net weight and the lot number or date of production.
6.5

Ingredient Declaration:

Potato extract (or dehydrated potatoes).



7.0 Shipping Requirements
7.1 Carriers shall be constructed and loaded in such a manner to insure against product loss and contamination. All carriers shall be free from protruding objects such as nails, rodent and/or insect infestation and odorous or other potentially contaminating materials.
7.2 All shipments are to be in accordance with GOOD COMMERCIAL PRACTICE and shall be subject to receiver's inspection and approval.

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8.0 Storage Requirements
8.1 This product has a 12 month shelf life if stored under cool, dry conditions.
8.2 Product shall be stored under clean, cool and dry conditions. All containers will be kept tightly sealed until use.
8.2 Care shall be taken to provide an insect, rodent and moisture free storage area.
Issue Date: September 2000. Nonpareil Corporation.

NP-3 TECHNICAL BULLETINS
Antioxident Properties of NP-3

Comparison of Ground Chicken and Ground Beef with 3% added NP-3
Ground Chicken Fried Yield TBARS (7 days) Flavor
Control Ground Chicken 72.2% 16.3 Poor
3% Added NP-3 81.5% 2.3 Good
Ground Beef Fried Yield TBARS (7 days) Flavor
Control Ground Beef 75.6% 15.1 Poor
3% Added NP-3 83.9% 5.6 Good
100g patties were fried at 400° for 3 minutes each side.


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NP-3 Injected Chicken
A vegetable broth was made by mixing 5% NP-3 dry product with cold water. Flavorings and spices were added to the broth.

The cold mixture was injected into boneless chicken pieces using a multi needle injection machine built by Peter Reiser Co. The increased weight of the injected chicken was 120% of the original weight. Cooked weight was 105% of the original chicken.

Refrigerated shelf-life was significantly increased with NP-3 injection. Product can be distributed either frozen or refrigerated.

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Cooked Ham Test NP-3 Versus Carrageenan
A. RAW MATERIALS
Hams, split for paired evaluations, in enough quantity to taste panel test and for demonstration purposes.
B. PROCESS
1. Split and number hams (trim if necessary).
2. Heavenly macerate through a macerator or cuber. Note: Be sure to leave muscle integrity.
3. Add the curing solution.
4. Vacuum tumble for 3 hours.
5. Hold in a cooler overnight (static cure).
6. Tumble for 30 minutes next day.
7. Stuff in pre-smoked casings.
8. Cook to minimum internal temperature.
9. Chill.
10. Vacuum package.
C. In testing Nonpareil NP-3 versus Carrageenan use these curing solutions.
Develop the solution to achieve a 152% finished ham yield.
Carrageenan Solution IngredientI00 Nonpariel Solution
200 ppm Nitrate 200 ppm
540 ppm Erythorbate 540 ppm
0.45% Phosphate 0.45%
2.6–2.8% Salt 2.6–2.8%
3.5–4.5% Sugar 3.5–4.5%
0.5–0.7% Carrageenan 0
0 NP-3 2.0%

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Purge Analysis
TEST: CONTROL 794-1A CARRAGEENAN
SAMPLE
GROSS WT.
TARE WT.
MEAT WT.
PURGE WT.
% PURGE
1.
2.195
2.155
.015
.025
1.15
2.
2.095
2.060
.015
.020
0.96
3.
1.950
1.910
.010
0.030
1.55
4.
2.130
.015
2.095
0.02
0.95
5.
2.050
.020
2.015
0.015
0.74
6.
2.230
.020
2.185
0.025
1.13
7.
1.980
.020
1.950
0.010
0.51
8.
2.090
.015
2.060
0.015
0.60
9.
2.000
.015
1.975
0.01
0.50
10.
2.965
.015
2.035
0.015
0.73
00 00 AVERAGE 0.894 MEAN

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TEST: NP-3 794-1B NP-3
SAMPLE GROSS WT. TARE WT. MEAT WT. PURGE WT. % PURGE
1. 2.150 .015 2.125 0.01 0.47
2. 2.050 .015 2.025 0.01 0.49
3. 2.015 .015 1.990 0.01 0.50
4. 2.030 .015 2.005 0.01 0.50
5. 1.830 .015 1.810 0.005 0.27
6. 1.905 .015 1.890 0 0
7. 2.185 .010 2.150 0.005 0.23
8. 1.945 .020 1.920 0.005 0.23
9. 1.930 .05 1.910 0.005 0.26
10. 2.070 .020 2.050 0 0
00
00
 AVERAGE 0.298 MEAN

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Boneless Turkey Breasts with NP-3
To determine if a potato based vegetable broth could be injected into fresh boneless, skinless turkey breasts. Results showed:

1) Up to 20% vegetable broth can be injected into turkey breasts using a 9% concentrated solution. Cooked quality of the injected turkey breast was excellent.

These preliminary results indicate fresh boneless, skinless turkey profit can be increased by up to 20% by adding vegetable broth.

Description of Tests

Fresh boneless, skinless turkey breasts were injected with a 9% solution of vegetable broth and salt (80% NP-3 / 20% salt). The turkey breasts were weighed before and after injection, and injection pressure and time controlled so the turkey gained 20% weight. Samples were then oven cooked with known weight non-injected controls to evaluate cooked yields and to perform organoleptic tests.

Test Results

Turkey breasts that were injected retained an average of 98% of their original pre-injection weight. Control samples retained only 79% of their original weight. In addition, taste and texture of the injected product was judged superior to the control.

It has also been shown that NP-3 broth has antioxidant properties that prevents development of warmed over flavor (WOF) in cooked turkey breasts.

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Smoked Poultry with NP-3
To determine the effect of injection of a potato based vegetable broth into skinless, boneless chicken and turkey breasts prior to smoking:

1) Boneless, skinless chicken breasts were injected with a 7% concentration of potato based vegetable broth in smoking brine. Controls were injected with smoking brine only. Yield of chicken breasts injected with the broth/brine mixture was 83.7%. Yield of control chicken breasts injected with smoking brine only was 68.3%

2) Boneless, skinless turkey breasts were injected with a 7% concentration of potato based vegetable broth in smoking brine. Controls were injected with smoking brine only. Yield of trukey breasts injuected with the broth/brine mixture was 92.3%. Yield on control turkey breasts injected with smoking brine only was 84.7%.

Description of Tests

Fresh skinless, boneless chicken and turkey breasts were injected with either a 7% solution of potato based vegetable broth in smoking brine or 100% smoking brine. Chicken and turkey breasts were weighed before and after injection. Injection pressure and times were controlled so the chicken breasts gained 5-6 percent weight and turkey breasts gained 11-14 percent weight. Samples were smoked until an internal temperature of 180° F was attained, then cooled and weighed.

Test Results

These preliminary results indicate that smoked chicken breast profiles can be increased by up to 22.5 percent and smoked turkey breast profiles increased up to 9 percent. In addition, taste and texture of the broth/brine mixture injected products was judged superior to the brine injected controls.

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Whole Beef Rounds with NP-3
To determine if a potato based vegetable broth could be injected into whole beef rounds:

Results showed:
Up to 12% vegetable broth can be injected into whole beef rounds using a 9% concentrated solution. Cooked quality of the injected whole beef rounds was excellent.

Description of Tests

Whole beef rounds were injected with a 9 percent solution of NP-3 vegetable broth. The beef was weighed before and after injection. Injection pressures and times were controlled so that beef gained 11-12% weight.

Test Results

These preliminary results indicate fresh whole beef rounds profit can be increased by up to 12% by injection with vegetable broth.

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NP-3 Increased Cooked Weight Yield
Nonpareil's NP-3 does an excellent job of binding water and fat in ground meat and poultry. The table below shows cooked weight increases by 5-10 percent when NP-3 is added at 2-5 percent to ground beef, and lean ground beef, ground chicken and pork sausage. Further improvement in cooked weight can be obtained by adding both NP-3 and water to ground meats.
00
00 Yield of cooked meat percent NP-3 added
00 0 1 2 3 4 5
Ground Beef (25% fat) 65% 68% 68% 70% 72% 73%
Lean Ground Beef (10% fat) 80 83 86 89 89 89
Ground Chicken 73 79 80 81 86 86
Pork Sausage 81 84 87 87 88 91
All samples were formed into 100g patties and fried ten minutes on a grill heated to 325° F. The patties were turned after 2 minutes, 4 minutes, 6 minutes and 9 minutes.

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NP-3 Turkey Wiener
Turkey wieners were formulated as follows:
00
Turkey Meat 78.9%
Ice 12.8
Nonpareil NP-3 2.7
Salt 2.3
Corn Syrup Solids 1.5
Spices 1.0
Dextrose 0.6
Cure 0.2
00 100.0%
All ingredients were mixed in a bowl chopper until the temperature reached 45° F. The emulsion from the chopper was stuffed into natural casings, smoked and cooked at 148° F.

Yield from smoker was 91.5%
Yield of wieners from meat and dry ingredients was 105%.

NP-3 is a unique potato based extract with excellent water and fat binding properties. It can be labeled in meat products as "vegetable extract."

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NP-3 vs. NFDM in Wiener
Nonpareil's NP-3 can be used as a replacement for non-fat dry milk as a binder in wieners.
00
Comparison of NP-3 and NFDM in Wieners Made with Pork and Beef
Pork (80%) lean pork trimmings 40.0%
Ice and Water 34.0
Beef (85% lean beef trimmings) 19.2
NP-3 or NFDM 3.0
Salt 2.2
Spices and Sugar 1.45
Cure .15
00 100.0%
Yield from Smoker
NP-3 84%  
NFDM 81%  
0000 

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Use of NP-3 To Improve Freeze-Thaw Stability of Low Fat Wieners
Most wieners are distributed refrigerated, vacuum packed. The USDA is working to reduce fat in school lunch menus. Schools would use low fat wieners distributed frozen.

Some low fat wieners have high levels of water (purge) in the packages even when held refrigerated. After freezing and thawing these purge levels increase.

Nonpareil's NP-3, when used as a binder in wieners, decrease purge even when wieners are tested through four freeze thaw cycles.
00
Purge Measured in Freeze-Thaw Tests of Low Fat Wieners
Product Purge Measured (1)
00 Refrigerated Control After 4 Freeze-Thaw Cycles
3% Fat Beef Wieners 8.3% 8.9%
3% Fat Turkey Wieners 5.7 9.5
3% Fat Pork Wieners 5.6 6.3
Low-Fat Turkey Wieners with Nonpareil NP-3 1.8 1.6
(1) Purge is weight water from package ÷ total weight water+meat.

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NP-4

NP-4 has also been designed to be used as an ingredient in meat, poultry, and seafood applications. NP-4 contains the outstanding binding characteristics and strong natural antioxidant activity of the potato. NP-4 also contains sodium acid pyrophosphate (SAPP), a processing aid normally used in the potato industry to preserve whiteness. At usage levels of 2.0% or less SAPP need not be declared or final on the final ingredient statement. Products produced have excellent liquid and flavor stability.

NP-4 VEGETABLE BLEND REQUIREMENTS

1.0 Physical Requirements
1.1 Color: Product shall have a good characteristic, white to light tan in color
1.2 Texture: Product shall have an even, consistent, fine powder texture.
1.3 Flavor/Odor: Product shall possess a characteristic, bland aroma.
1.4 Defects: Product shall contain a minimum amount of defects or harmless extraneous material, consistent with good commercial practice.
1.5 Foreign Material: None allowed - shall be free from grease, dirt, rocks, glass, tramp metals and any other harmful metals.

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2.0 Chemical Requirements
2.1 Moisture:
9.5%
2.2 Ash:
2.0-3.5%
2.3 pH (20% slurry):
5.5-7.5%
2.4 Protein:
6.0-10.0%
2.5 Fiber:
1.0-4.0%
2.6 Contaminants:
None
Free of any contaminating chemical compounds
such as DES, residual pesticide or insecticide sprays.

3.0 Bacteriological Requirements
3.1 Standard Plate Count (per gram): 50,000 Maximum
3.2 Coliform (per gram): 100 Maximum
3.3 E. Coli (per gram): Negative
3.4 Staphylococci Coagulase Positive (per gram): Negative
3.5 Yeast and Mold (per gram): 500 Maximum
3.6 Salmonella (per gram): Negative

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4.0 Regulatory Requirements
4.1 All deliveries shall conform to all provisions of the Federal Food, Drug and Cosmetic Act as amended, and to the regulations for its enforcement pertaining to products intended for Human Foods, as well as applicable State Laws and municipal ordinances and amendments thereto.
4.2 All applicable regulations governing the Meat, Poultry and Plant Inspection Services of the United States Department of Agriculture shall be enforced.
4.3 Any additional governmental or other agency requirements which are applicable to this product shall be strictly adhered to.

5.0 General Requirements
5.1 NP-4 Vegetable Extract Blend is certified for general Kosher use. Written documentation that the ingredient has been properly certified for general Kosher use by a recognized Kosher authority will be submitted on an annual basis.

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6.0 Packaging and Labeling Requirements
6.1 Product is to be packaged in uniform size and weight multi-walled paper bags with poly liner as follows:
6.2 Each bag shall contain 50 pounds net weight.
6.3 All containers shall be free from loose paper, staples, string and any other potentially contaminating materials.
6.4 All containers shall be conspicuously and legibly marked to show the contents, the processor's name and address, the net weight and the lot number or date of production.
6.5 Ingredient Declaration:

Potato extract (or dehydrated potatoes), Sodium Acid Pyrophosphate.

7.0 Shipping Requirements
7.1 Carriers shall be constructed and loaded in such a manner to insure against product loss and contamination. All carriers shall be free from protruding objects such as nails, splintered wood, sharp edges, rodent and/or insect infestation and odorous or other potentially contaminating materials.
7.2 All shipments are to be in accordance with GOOD COMMERCIAL PRACTICE and shall be subject to receiver's inspection and approval.

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8.0 Storage Requirements
8.1 This product has a 12 month shelf life if stored under cool, dry conditions.
8.2 Product shall be stored under clean, cool and dry conditions. All containers will be kept tightly sealed until use.
8.2 Care shall be taken to provide an insect, rodent and moisture free storage area.
Issue Date: September 2000. Nonpareil Corporation.

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NP-5

NP-5 has been specially designed for use in injection and vacuum tumbling applications. The natural emulsifying properties keep the product suspended with minimal agitation. NP-5 also exhibits the same binding properties and potent antioxidant effects as the other NP products. And, in an “all natural" form.

NP-5 VEGETABLE SEASONING BLEND REQUIREMENTS

1.0 Physical Requirements
1.1 Color: Product shall have a good characteristic, light tan color.
1.2 Texture: Product shall have an even, consistent, fine powder texture.
1.3 Flavor/Odor: Product shall posses a characteristic, bland aroma.
1.4 Defects: Product shall contain a minimum amount of defects or harmless extraneous material, consistent with good commercial practice.
1.5 Foreign Material: None allowed - shall be free from grease, dirt, rocks, glass, tramp metals and any other harmful metals.

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2.0 Chemical Requirements
2.1 Moisture:
9.5%
2.2 Ash:
2.0-3.5%
2.3 pH (20% slurry):
5.5-7.5%
2.4 Protein:
6.0-10.0%
2.5 Fiber:
1.0-4.0%
2.6 Contaminants:
None
Free of any contaminating chemical compounds such as DES, residual pesticide or insecticide sprays.

3.0 Bacteriological Requirements
Microbiological Data:
3.1 Standard Plate Count (per gram):
50,000 Maximum
3.2 Coliform (per gram):
100 Maximum
3.3 E. Coli (per gram):
Negative
3.4 Staphylococci Coagulase Positive (per gram):
Negative
3.5 Yeast and Mold (per gram):
500 Maximum
3.6 Salmonella (per gram):
Negative

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4.0 Regulatory Requirements
4.1 All deliveries shall conform to all provisions of the Federal Food, Drug and Cosmetic Act as amended, and to the regulations for its enforcement pertaining to products intended for Human Foods, as well as applicable State Laws and municipal ordinances and amendments thereto.
4.2 All applicable regulations governing the Meat, Poultry and Plant Inspection Services of the United States Department of Agriculture shall be enforced.
4.3 Any additional governmental or other agency requirements which are applicable to this product shall be strictly adhered to.

5.0 General Requirements
5.1 NP-5 Vegetable Extract Seasoning Blend is certified for general Kosher use. Written documentation that the ingredient has been properly certified for general Kosher use by a recognized Kosher authority will be submitted on an annual basis.

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6.0 Packaging and Labeling Requirements
6.1 Product is to be packaged in uniform size and weight multi-walled paper bags with poly liner as follows:
6.2 Each bag shall contain 50 pounds net weight.
6.3 All containers shall be free from loose paper, staples, string and any other potentially contaminating materials.
6.4 All containers shall be conspicuously and legibly marked to show the contents, the processor's name and address, the net weight and the lot number or date of production.
6.5 Ingredient Declaration:

Potato extract (or dehydrated potatoes), Mustard.


7.0 Shipping Requirements
7.1 Carriers shall be constructed and loaded in such a manner to insure against product loss and contamination. All carriers shall be free from protruding objects such as nails, rodent and/or insect infestation and odorous or other potentially contaminating materials.
7.2 All shipments are to be in accordance with GOOD COMMERCIAL PRACTICE and shall be subject to receiver's inspection and approval.

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8.0 Storage Requirements
8.1 This product has a 12 month shelf life if stored under cool, dry conditions.
8.2 Product shall be stored under clean, cool and dry conditions. All containers will be kept tightly sealed until use.
8.2 Care shall be taken to provide an insect, rodent and moisture free storage area.
Issue Date: September 2000. Nonpareil Corporation.

NP-5 TECHNICAL BULLETINS
HAMBURGER PATTIES WITH NP-5
100g hamburger patties containing 2% NP-5 and patties without NP-5 (control) were prepared and cooked on 7/17/96.

Ten of each were prepared using 85% lean ground beef. Both sets were fried on a 400° F grill for 3 minutes on each side, weighed and refrigerated. TBAR analysis was performed after 2 days and patties were then frozen for presentation.
00Yield Data
Control Avg. = 73.3g (%) 002% NP-5 Avg. = 76.6g (%)
74.0g 77.1g
73.0g 75.3g
72.6g 75.2g
73.6g 76.2g
73.5g 79.3g
72.1g 77.3g
72.5g 80.8g
75.1g 79.3g
74.1g 79.1g
72.8g 76.5g
TBAR Date 7/19/96
Control = 5.08ppm 2% NP-5 = 1.92ppm

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NP-5 IN PRECOOKED GROUND TURKEY OR PORK PATTIES
Commercially available fresh ground turkey and pork was purchased and prepared either as a control without NP-5, or with 2% NP-5 incorporated.

NP-5 powder was added while hand mixing the ground turkey or pork for approximately 30 seconds in order to obtain a homogeneous mixture.

Ten 100g patties of each formula were formed and cooked on a 400° F grill for 3 minutes on one side, turned and cooked three minutes, and finally turned and cooked an additional 2 minutes.

Yield tests were conducted as well as TBARS (rancidity measurement) on refrigerated and frozen product.
00
I. YIELDS (AVG. OF 10 PATTIES EACH FORMULA)
0000 PRODUCT COOKED YIELD (%)
00 Ground Turkey Control 70.6
00 Ground Turkey with 2% NP-5 75.0
00 Ground Pork Control 73.8
00 Ground Pork with 2% NP-5 84.9
00
II. TBARS REFRIGERATED
00 00 TBARS DAYS
00 PRODUCT 1 3 5 8 10
00 Ground Turkey Control 1.49 3.51 5.69 10.67 11.65
00 Ground Turkey with 2% NP-5 0.69 1.25 2.42 2.03 2.06
00 Ground Pork Control 1.50 6.27 5.44 10.90 12.87
00 Ground Pork with 2% NP-5 0.62 0.31 0.76 0.60 0.91
00
III. TBARS FROZEN
00 00 TBARS WEEKS
00 PRODUCT 1 2 3 4 5 6
00 Ground Turkey Control 2.57 4.27 5.67 5.83 5.84 4.75
00 Ground Turkey with 2% NP-5 1.98 2.22 3.05 2.13 2.50 2.66
00 Ground Pork Control 2.16 3.94 5.30 7.14 6.55 5.06
0000 Ground Pork with 2% NP-5 0.45 0.67 0.69 0.55 0.65 0.73

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The Nonpareil Yield and Flavor Test
1.
 Thoroughly mix 2% NP-5 with 98% lean ground beef.
2.
 Form into identical 100g patties.
3.
Form similar 100g patties of 100% lean ground beef (control).
4.
 Cook on a preheated 400° F grill. Grill 4 minutes on one side, turn and cook an additional 3 minutes. Alternatively, cook evenly, as desired, to an internal temperature of 160° F.
5.
 Determine average yield of control and test product.
6.
 Conduct organoleptic tests on both products. Even after initial cooking, rancidity development (warmed over flavor) may be noticeable in the control due to the acceleration of oxidation from heating.
7.
 Store one or two days at refrigerated* temperatures then reheat in a microwave. Warmed Over Flavor (WOF) is easily identified in the control by performing organoleptic tests.
* WOF development is less rapid in frozen products but is easily identified in two to three weeks.

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NP Products and Potato StarchNutritional Information per 100g
Technical Bulletin
COMPONENT NP-3 NP-4 NP-5 POTATO STARCH
Food Energy 351 Calories 342.2 Calories 399.5 Calories 300 Calories
Protein 8g 7.8g 13.57g 0.05g
Fat 0.8g 0.78g 9.7g 0.05g
Carbohydrate 79.9g 77.9g 65.18g 81g
Fiber 6.1g 6.0g 5.82g 0
Calcium 33mg 32.2mg 79.75mg 50mg
Iron 17.2mg 16.8mg 15.15mg 0.3mg
Potassium 1588mg 1550.8mg 1191.0mg 9.0mg
Sodium 34mg 550.7mg 26.5mg 8mg
Ascorbic Acid 19mg 18.5mg 14.75mg 0
Thiamin 0.42mg 0.41mg 0.32mg 0
Riboflavin 0.14g 0.14g 0.11g 0
Niacin 3.4mg 3.31mg 2.55mg 0
Phosphorus 178mg 871.05mg 133.5mg 90mg
Water 7.6g 7.41g 7.57g 18g
In meat, poultry, and fish products, NP products have the following advantages
over potato starch:
  • NP products contain protein, vitamins, and fiber - better nutritionally.
  • Non-starch components result in forming better emulsions with meats
    in making sausage.
  • NP products exhibit excellent antioxidant property in meat, poultry, and fish
    made without nitrites.
  • NP products can be made into suspensions, then can be either injected or added by vacuum tumbling into meat, poultry, and fish to increase yield.
  • NP products can prevent development of warmed over flavor (WOF) in cooked ground beef, pork sausage, and poultry products.

NP Products Antioxidant and Binding Properties Comparison
Comparison of Antioxidant and Binding Properties of NP-3, NP-4 and NP-5
in Cooked Ground Beef
Antioxidant Level Used Cooked Weight Yield (%) TBA's Days
<00
00
00
 1 4 6
Control
00
 70.1 5.5 11.3 13.2
NP-3 2% 75.8 0.7 2.3 3.5
NP-4 2% 75.5 0.7 0.6 0.7
NP-5 2% 77.9 0.6 0.9 1.3
BHT .02% Fat 69.7 5.1 8.7 8.8
Tocopherols Covi-ox 0.3% Fat 70.5 4.2 7.4 10.0
NA-Ascorbate 550 ppm 70.8 1.7 4.2 3.5
Citric Acid 550 ppm 69.5 3.2 6.3 10.0
Rosemary Exract .02% 69.5 3.3 6.6 7.2
Kalsec Rosemary Extract .01% 68.6 4.1 7.7 9.0
In all tests, antioxidants (BHT, Covi-ox, etc.) were blended with 5g of oil and mixed into ground beef. Beef was made into 100g patties and the patties cooked 3 minutes on each side on a 400° F grill. Yield was weighed after frying.

The cooked patties were held refrigerated for 6 days with TBA's ran on the 1st, 4th and 6th days. Results indicated 2% NP-3, NP-4, and NP-5 showed excellent antioxidant properties.

After 6 days, the patties were heated in a microwave oven and tasted. Patties containing NP-4 and NP-5 showed negligible warmed over flavor (WOF). Patties containing NP-3 and sodium ascorbate had mild WOF (The sodium ascorbate patties also had a slightly acidic taste). Other antioxidant tested and the control showed moderate to severe WOF.


TBAR Methods

Lipid oxidation in meat is typically determined by the thiobarbituric acid reactive substances (TBARS) method. Two different TBARS methods were compared to evaluate rancidity measurement. The classical distillation procedure was compared to the more recent extraction procedure. All TBARS tests done at Nonpareil have been performed using the Tarladgis Distillation method (see note below).

The following section (Part 1) summarizes the steps involved in each method.

Part 1 – Methodology

Disstillation (Tarladgis, 1960).

Reagents

TBA:

0.02M in water
(0.2882g TBA in 100 ml H20)
HCI: (1 part of concentrated HCI in 2 parts H20)

Procedures:

• Blend 10g of sample with 50 ml of H20 (in blender).
• Transfer to flask by washing with additional 47.5 ml H20).
• Add 2.5 ml HCI.
• Add a small amount (3-4 drops) of Dow antifoam A.
• Heat flask at highest temperature until 50 ml distillate are collected.
• Mix distillate.
• Put 5 ml distillate + 5 ml TBA reagent into a glass-stopper tube, mix.
• Immerse in boiling bath for 35 minutes.
• Cook in tap water.
• Measure the absorbance at 532 nm.
• TBARS = 7.8 x absorbance = ppm.

Blank: at step 7, mix 5 ml TBA reagent and follow the steps 7-10.

 

NOTE: Until a better method is developed, distillation (Tarladgis et al., 1960) is the method of choice for samples that contain starch, other plant materials and any potentially interfering substance. The standard curve is developed as described below for the extraction method except that the color development is done exactly the same as the samples, 35 minutes in a boiling water bath.

Extraction (Salih, 1987)

Perchloric acid (3.8%) is used for the extraction of the TBARS.
The TBA reagent is dissolved in distilled water.

Standard MA solutions were prepared as follows:

Weigh 0.233g 1, 1, 3, 3 tetraethozy propane (TEP) and dissolve in 1000 ml distilled water. This will produce 10-3 M TEP, sol. Transfer 10 ml of the above solution and dilute it to 500 ml in distilled water. This stock sol. Contains 10-7 moles TEP/5ml.
Prepare 6 sets of standard solutions in test tubes to run the standard curve as follows:

A. 5 ml distilled water (control)
B. 0.5 ml of 10-7 (TEP/5 ml) + 4.5 ml dist. water 10-8/5 ml

1.0 ml
2 ml
3 ml
4 ml

NOTE: Tetramethoxy propane (TMP) can be used instead of TEP.

3. 5 ml of each of the above 6 tubes will be reacted with 5 ml 0.02 M TBA
4. Mixtures will be held at room temperature (in dark) overnight.
Optical density will be measured at 532 nm using a spectraphotometer.

 

Recovery %:

Various amounts of the 10-3 M TEP solution were added to 5g of comminuted meat and homogenized for 15 sec with15 ml at 3.86% perchloric acid using the polytron. The olytron was rinsed with 10 ml at 3.86% perchloric acid. Filter through Schliecher and Schull #589 Black Ribbon filter paper or Whatman number 2 V filter paper into 50 ml Erlenmeyer flask. 5 ml of the filtrate will be mixed with 5 ml of 0.02 M TBA in dist. water in capped test tubes. Samples are incubated at room temp. in the dark 15-17 hrs. Determine optical density at 532 nm against a blank containing 5 ml of water and 5 ml of 0.02 M TBA solution.
MA recovered will be calculated as follows:

MA recovered/MA added to sample x 100

Procedure:

• Weight 5g of meat sample into ml polytron tube.
• Add 15 ml of 3.86% perchloric acid.
• Homogenize for 15 seconds in polytron.
• Filter into 50 ml Erlenmeyer flask through #589 Black Ribbon or Whatman #2V filter paper.
• Rinse the polytron with 5 ml perchloric acid and filter with the original homogenate.
• Place 5 ml of filtrate into a test tube and 5 ml of 0.02 M TBA.
• Cap tubes and place at room temperature in dark for 15-17 hours.
• Measure optical density at 532 nm.

Calculation of the TBARS
TBARS = MA conc. From STD curve X K
K = MW MA% recovery = 72/93.0.77

 

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