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USE OF BRABENDER® VISCOGRAPH E TO MEASURE SOME RHEOLOGICAL PROPERTIES OF MINCED FISH MUSCLE
Author(s) -
KRISTBERGSSON KRISTBERG,
SIGFUSSON HALLDOR
Publication year - 2002
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2002.tb01344.x
Subject(s) - farinograph , viscometer , rheology , gadus , viscosity , food science , chemistry , fish <actinopterygii> , fishery , chromatography , materials science , composite material , biology
A Brabender® Viscograph E rotational viscometer was used to measure some rheological properties of diluted mince samples from cod (Gadus morhua), halibut (Hippoglossus hippoglossus), pollock (Pollachius virens) and ocean perch (Sebastes marinus). The results were compared to measurements on undiluted samples using a Brabender® Farinograph viscometer and an Instron Universal Testing Machine. When samples were adjusted to contain the same moisture content, differences in Brabender viscosity (P ≤ 0.05) were observed both between species and between different muscles of the same species. Thermal denaturation of cod muscle proteins was manifested as an increase in Brabender viscosity at approximately 30C. The addition of 1% (w/w) NaCl resulted in lower (P ± 0.05) mince Brabender viscosity. Initial changes in mince structure caused by freezing were observed as a drop in Brabender viscosity. There was a reasonable agreement between the results obtained using the Viscograph E and those obtained using the Instron (r 2 = 0.791). The instruments were sensitive to both chemical and structural differences in samples. However, the Farinograph was incapable of distinguishing between muscle types or species. The Viscograph E offers the possibility to monitor Brabender viscosity changes during heating and may be used to observe the effect of additives on Brabender viscosity and muscle protein denaturation.