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Effect of Heating Rate on Meat Batter Stability, Texture and Gelation
Author(s) -
BARBUT S.,
MITTAL G.S.
Publication year - 1990
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.1365-2621.1990.tb06756.x
Subject(s) - texture (cosmology) , salt (chemistry) , food science , chemistry , rigidity (electromagnetism) , cooked meat , modulus , materials science , composite material , organic chemistry , artificial intelligence , computer science , image (mathematics)
The effects of four heating rates (0.31, 0.51, 1.22, and 1.62°C/min) on the gelation, stability and texture of meat batters containing 2.5 and 1.25% salt were studied. In general, slower heating rates resulted in higher modulus of rigidity (G) values, and salt reduction resulted in lower G values. All the low salt treatments, except the 1.62°C/min treatment, showed a structural breakdown (above 67°C) when the scanning rigidity monitor was used. However, in the texture profile analysis (samples cooked to 50, 60 and 70°C) no structural breakdown was observed. Therefore, special care should be given to interpreting gelation profile results.