Rheological behavior of pork Biceps femoris muscle influenced by injection-tumbling process and brine type
| Autor: | Livia PĂTRAŞCU, Ina VASILEAN, Petru ALEXE |
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| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: | |
| Zdroj: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 38, Iss 2, Pp 32-42 (2014) |
| Druh dokumentu: | article |
| ISSN: | 1843-5157 2068-259X |
| Popis: | The effect of tumbling time (1-9 h), injection rate (20, 30, 40, and 50 %) and k-carrageenan addition (0, 0.25, and 0.5 %) on the rheological characteristics of pork Biceps femoris muscle were assessed. The results of the creep-recovery tests were analyzed using Burger’s equation. Increasing tumbling time up to 9 h along with injection rate also increased compliance values and decreased viscosity. K-carrageenan addition showed the occurrence of a more gel-like structure of the brine-meat system, causing further increase of the compliance and strain values. Samples injected with brine were more elastic compared to those containing k-carrageenan. A longer mechanical treatment provided a softer like matrix. Mathematical modeling of creep-compliance data showed a decreasing tendency for viscosity values with k-carrageenan addition. Discrete retarded elastic compliance values increased when adding k-carrageenan to meat-brine system. Addition of k-carrageenan did not affect the equilibrium compliance values. |
| Databáze: | Directory of Open Access Journals |
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