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Selection of fillers based on z p values of meat emulsion properties during smokehouse cooking
Author(s) -
CORREIA LINO R.,
MITTAL GAURI S.
Publication year - 1993
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1993.tb01293.x
Subject(s) - emulsion , absorption of water , materials science , linear regression , elasticity (physics) , composite material , logarithm , moduli , mathematics , food science , chemistry , statistics , physics , organic chemistry , mathematical analysis , quantum mechanics
Summary Textural and functional properties of meat emulsions with various fillers were determined in the raw state, and when product‐temperatures reached 30, 40, 50, 60, 65 and 70°C during smokehouse cooking. the z p (temperature interval needed to make a 10‐fold change) values for several meat emulsion properties, namely moduli of elasticity, hardness, gel strength, and redness were obtained from the reciprocal of the slope of a linear regression of the logarithm of meat emulsion properties as a function of product‐temperature. Regression models of z p values of meat emulsion elastic moduli, hardness (first bite) and gel strength were obtained as functions of cold or hot water absorption of filler. the selection of fillers was based on these regression models.