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...
Guardado en:
| Autores principales: | BIANCHI, M.A., PILOSOF, A.M.R., BARTHOLOMAI, G.B. |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v52_n4_p890_BIANCHI |
| Aporte de: |
Ejemplares similares
-
Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates
por: Pilosof, Ana María Renata
Publicado: (1987) -
Rheological method for kinetics of drainage and disproportionation of soy proteins foams
por: Carp, D.J., et al. -
EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
por: PILOSOF, A.M.R., et al. -
Rheological properties of food gums as related to their water binding capacity and to soy protein interaction
por: Sánchez, V.E., et al. -
Effects of denaturation on soy protein-xanthan interactions: Comparison of a whipping-rheological and a bubbling method
por: Carp, D.J., et al.