Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates

Yield stress, consistency index and flow behavior index of homogenates were 3.5–11.7 N/m2, 6.9–14.9 N sn/m2, and 0.31–0.37, respectively, but with the addition of soy protein the respective values were 8.8–23.4 N/m2, 15.7–34.7 N sn/m2, and 0.23–0.25. NaCl in the muscle homogenates changed yield stre...

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Autor principal: Pilosof, Ana María Renata
Publicado: 1987
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v52_n4_p890_BIANCHI
http://hdl.handle.net/20.500.12110/paper_00221147_v52_n4_p890_BIANCHI
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling paper:paper_00221147_v52_n4_p890_BIANCHI2023-06-08T14:46:11Z Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates Pilosof, Ana María Renata Yield stress, consistency index and flow behavior index of homogenates were 3.5–11.7 N/m2, 6.9–14.9 N sn/m2, and 0.31–0.37, respectively, but with the addition of soy protein the respective values were 8.8–23.4 N/m2, 15.7–34.7 N sn/m2, and 0.23–0.25. NaCl in the muscle homogenates changed yield stress, consistency index and flow behavior index to 17.6–26.4 N/m2, 27.2–31.6 N sn/m2, and 0.23–0.25, respectively, but when both NaCl and soy protein were added, the respective values were 17.641 N sn/m2, and 0.24–0.29. Rheological parameters for homogenates containing soy protein decreased in value with NaCl addition but the magnitude of the decrease was lower when meats were present compared to the homogenate containing only soy proteins. Copyright © 1987, Wiley Blackwell. All rights reserved Fil:PILOSOF, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1987 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v52_n4_p890_BIANCHI http://hdl.handle.net/20.500.12110/paper_00221147_v52_n4_p890_BIANCHI
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Yield stress, consistency index and flow behavior index of homogenates were 3.5–11.7 N/m2, 6.9–14.9 N sn/m2, and 0.31–0.37, respectively, but with the addition of soy protein the respective values were 8.8–23.4 N/m2, 15.7–34.7 N sn/m2, and 0.23–0.25. NaCl in the muscle homogenates changed yield stress, consistency index and flow behavior index to 17.6–26.4 N/m2, 27.2–31.6 N sn/m2, and 0.23–0.25, respectively, but when both NaCl and soy protein were added, the respective values were 17.641 N sn/m2, and 0.24–0.29. Rheological parameters for homogenates containing soy protein decreased in value with NaCl addition but the magnitude of the decrease was lower when meats were present compared to the homogenate containing only soy proteins. Copyright © 1987, Wiley Blackwell. All rights reserved
author Pilosof, Ana María Renata
spellingShingle Pilosof, Ana María Renata
Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates
author_facet Pilosof, Ana María Renata
author_sort Pilosof, Ana María Renata
title Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates
title_short Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates
title_full Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates
title_fullStr Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates
title_full_unstemmed Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates
title_sort influence of soy protein and nacl on the rheological properties of beef, pork or chicken muscle homogenates
publishDate 1987
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v52_n4_p890_BIANCHI
http://hdl.handle.net/20.500.12110/paper_00221147_v52_n4_p890_BIANCHI
work_keys_str_mv AT pilosofanamariarenata influenceofsoyproteinandnaclontherheologicalpropertiesofbeefporkorchickenmusclehomogenates
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