Rheological and Stability Transitions in Meat Batters Containing Soy Protein Concentrate and Vital Wheat Gluten |
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Authors: | C PATANA-ANAKE E A FOEGEDING |
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Affiliation: | Authors Patana-Anake and Foegeding are affiliated with the Dept. of Food Science, North Carolina State Univ., Raleigh, NC 27695-7624. |
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Abstract: | Physical/rheological properties of meat batters during heat-processing were studied. Vital wheat gluten (VWG) and soy protein concentrate (SPC) were incorporated into meat batters which were heated to 40, 50, 60 and 70°C and held for 0, 30 and 60 min. Amounts of fat and aqueous fluid released during heating were determined. A two-cycle compression test and shear modulus determination were used to evaluate rheological changes. VWG and SPC did not have any significant effect on either stability or textural changes. There was a significant interaction between temperature and time for stability and textural characteristics. Significant changes in rheological and stability properties of meat batters occurred in the 50–70°C region. Shear modulus showed a major increase at 54–57°C. |
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