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The rheological properties of exudates from cured porcine muscle: effects of added non‐meat proteins
Author(s) -
Kerry John F,
Stack Frank,
Buckley Denis J
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199901)79:1<101::aid-jsfa189>3.0.co;2-#
Subject(s) - rheology , food science , chemistry , muscle protein , biology , materials science , anatomy , skeletal muscle , composite material
Meat exudates were collected from massaged cured porcine M semimembranosus using a model massaging unit. Exudates were used to observe changes in gelation properties due to the incorporation of commercially available non‐meat proteins. These included: soya isolate (90%), sodium (Na) caseinate (85%) and high gelling whey protein concentrates (WPCs, A‐35%, B‐75% and C‐β‐lactoglobulin (55%), as well as a regular 76% protein, WPC D. Compositional analysis ( n =6) showed that incorporation of non‐meat proteins significantly ( P <0.05) increased the protein concentration of test exudates in all cases compared to controls. The viscoelastic properties of control and test meat exudate samples ( n =6) were analysed using control stress rheology in oscillatory mode. All exudates were heated from 20 to 80°C at 1°C min −1 , and subsequently cooled after 30 min back down to 20°C at 1°C min −1 . Addition of WPCs at a 1, 2 and 3% residual powder level and soya isolate at a 1% residual level, resulted in increased storage modulus G ′ (Pa) values compared with controls. A 1% residual level of Na caseinate was detrimental to meat exudate gelation, resulting in lower final G ′ (Pa) values than those observed for the control. © 1999 Society of Chemical Industry