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Thermal Properties of Restructured Beef Products at Different Isothermal Temperatures
Author(s) -
TSAI SHWUJENE,
UNKLESBAY NAN,
UNKLESBAY KENNETH,
CLARKE ANDREW
Publication year - 1998
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.1365-2621.1998.tb15768.x
Subject(s) - thermal diffusivity , corn starch , thermal conductivity , starch , isothermal process , carrageenan , food science , sodium caseinate , thermal , chemistry , materials science , composite material , thermodynamics , physics
Thermal properties and components of restructured beef products formulated with five binders (0.5–5.0%) were determined after heating to 35, 45, 55, or 65°C. Binders were: isolated soy protein, sodium caseinate, waxy modified corn starch, carrageenan, and oat flour. Water losses were greater when no binders were used until 65°C was attained. Density was influenced by both temperature and binder; specific heat was influenced by temperature; and thermal conductivity and thermal diffusivity were influenced by binder. All thermal properties correlated with water and/or protein contents of restructured beef products.