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EFFECTS OF LEVELS OF FAT AND PROTEIN ON THE STABILITY AND VISCOSITY OF EMULSIONS PREPARED FROM MECHANICALLY DEBONED POULTRY MEAT
Author(s) -
MAYFIELD T. L.,
HALE K. K.,
RAO V. N. M.,
ANGULOCHACON I. A.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb09769.x
Subject(s) - emulsion , viscometer , food science , viscosity , chemistry , extrusion , chromatography , poultry meat , fat substitute , capillary action , materials science , biochemistry , composite material
A temperature controlled, capillary extrusion viscometer was used to compare meat batters prepared from mechanically deboned poultry meat (MDPM). Protein levels of 12% produced more viscous batters and less release of gel water and fat during emulsion stability tests than 11% protein. Product formulated with 21% fat gave less stable batters than meat with 16% fat; however, the viscosity of the meat batter increased with increased level of fat. Although meat batters prepared from two different sources of MDPM exhibited similar emulsion stability and extrusion capillary viscometry characteristics, a mixture of the meat from the two sources was lower in all components released during the emulsion stability test.