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Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates
Author(s) -
BIANCHI M.A.,
PILOSOF A.M.R.,
BARTHOLOMAI G.B.
Publication year - 1987
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.1365-2621.1987.tb14235.x
Subject(s) - soy protein , chemistry , consistency index , rheology , food science , yield (engineering) , chromatography , materials science , metallurgy , composite material
Yield stress, consistency index and flow behavior index of homogenates were 3.5–11.7 N/m 2 , 6.9–14.9 N s n /m 2 , and 0.31–0.37, respectively, but with the addition of soy protein the respective values were 8.8–23.4 N/m 2 , 15.7–34.7 N s n /m 2 , and 0.23–0.25. NaCl in the muscle homogenates changed yield stress, consistency index and flow behavior index to 17.6–26.4 N/m 2 , 27.2–31.6 N s n /m 2 , and 0.23–0.25, respectively, but when both NaCl and soy protein were added, the respective values were 17.641 N s n /m 2 , and 0.24–0.29. Rheological parameters for homogenates containing soy protein decreased in value with NaCl addition but the magnitude of the decrease was lower when meats were present compared to the homogenate containing only soy proteins.