Rheological and Gelation Properties of Meat Batters Prepared with Three Chloride Salts |
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| Authors: | S BARBUT GS MITTAL |
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| Affiliation: | Author Barbut is with the Dept. of Animal and Poultry Science, and Author Mittal is with the Engineering School, Univ. of Guelph, Guelph, Ontario, Canada NIG 2W1. |
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| Abstract: | The gelation and rheological properties of poultry meat emulsions prepared with three chloride salts (NaCl, KCl, MgCl2) and 50/50 mixtures of the above salts at isoionic strength (IS = 0.42) were studied. The relationship between shear rate and shear stress for the different raw meat emulsions was found to be nonlinear and followed Bingham pseudoplastic behavior. The yield stress for the emulsion containing only MgCl2 was significantly lower as compared to all the other treatments. The highest rigidity modulus values obtained during cooking were observed in the NaCl + MgCl2 treatment followed by the NaCl + KCl, NaCl and KCl. The emulsion containing MgCl2 only broke down at the initial stages of cooking, exhibiting the destabilizing effect of the magnesium cation. |
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