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RHEOLOGICAL AND GELATION PROPERTIES OF REDUCED SALT MEAT EMULSIONS CONTAINING POLYPHOSPHATES
Author(s) -
BARBUT S.,
MITTAL G.S.
Publication year - 1989
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1989.tb00088.x
Subject(s) - rheology , emulsion , chemistry , food science , sodium hexametaphosphate , polyphosphate , salt (chemistry) , shear rate , sodium , pyrophosphate , raw material , dynamic mechanical analysis , shear thinning , phosphate , materials science , biochemistry , organic chemistry , composite material , polymer , enzyme
The gelation patterns and rheological properties of poultry meat emulsions prepared with average and reduced NaCl levels (2.5% and 1.5%, respectively) and with three polyphosphates (0.5% tripolyphosphate = TPP, hexametaphosphate = HMP, or sodium acid pyrophosphate = SAPP) added to the reduced salt emulsion were studied. Using 2.5% NaCl resulted in the highest yield stress value as compared to all the other treatments; SAPP addition significantly reduced yield stress of the raw emulsion. The relationship between the shear rate and shear stress of the raw emulsions was nonlinear and appears to resemble the Bingham pseudoplastic behavior. Plots of the modulus of rigidity (G) versus cooking temperature indicated differences in gelation patterns and maximum G for the different treatments. The highest G was observed in the 2.5% NaCl emulsion followed in decreasing order by the emulsions containing 1.5% NaCl + 0.5% HMP, 1.5% NaCl + 0.5% HMP, 1.5% NaCl, and the 1.5% NaCl + 0.5% TPP treatment.