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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| Autores principales: | , , |
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| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v52_n4_p890_BIANCHI |
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| Sumario: | 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 |
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