Effects of salt reduction on the rheological and gelation properties of beef, pork and poultry meat batters |
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Authors: | Barbut S Mittal G S |
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Affiliation: | Department of Animal and Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1. |
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Abstract: | The gelation and rheological properties of beef, pork and poultry meat batters as affected by salt reduction (2·50, 1·25 and 0·00%) were studied by using a Haake rotational viscometer and a thermal scanning rigidity monitor. Beef batters showed a decrease in shear stress with the decrease in salt levels at both high and low shear rates. Pork batter showed a mixed behavior (no definite trend in shear stress versus shear rate) and the poultry meat batters showed a Bingham pseudoplastic behavior, except for the no-salt treatment. During heating the beef batters showed the highest G values followed by the pork and the poultry meat batters. The rigidity modulus profiles exhibited two major transition temperatures at 47-53°C and at 64-76°C. Beef batter with 2·50% salt developed the highest average G value (16·6 kPa) and the poultry batter with 2·50% salt the lowest (7·3 kPa). |
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