ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The rheological constants for sausage meat batters of varying composition were determined using a tube viscometer. Values for shear stress as a function of the rate of shear were fitted to the power law model of a fluid having a yield stress. Seven formulations were tested varying in composition from 20–60% fat, 30–60% water, and 9–18% protein, from mixtures of boneless beef, beef plates and flanks, and pork back fat. An eighth batter chopped from 100% pork back fat was also evaluated. Values for the power law coefficient ranged from 140–8,580 (in dyne-set/cm2 units), the power law exponent ranged from 0.104–0.722, (dimensionless) and the yield stress ranged from 0–278 (dynes/cm2). The formulations having high fat and low protein contents had lower values for the coefficient, and higher values for the exponent, in spite of their lower water contents compared to the rest of the batters. Among the formulations, there appears to be no direct relationship between the magnitude of the rheological constants and the stability measured as the amount of fat and water released during heating. However, in two of the formulations having exactly the same fat, water, and protein contents but made up of different proportions of the meats used, the more stable formulation showed a higher value for the coefficient and a lower value for the exponent when compared to the unstable formulation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb12588.x
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