Rheological behavior of pork Biceps femoris muscle influenced by injection-tumbling process and brine type
The effect of tumbling time (1-9 h), injection rate (20, 30, 40, and 50 %) and k-carrageenan addition (0, 0.25, and 0.5 %) on the rheological characteristics of pork Biceps femoris muscle were assessed. The results of the creep-recovery tests were analyzed using Burger’s equation. Increasing tumblin...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2014-12-01
|
| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202014/3_Patrascu.pdf |
| Summary: | The effect of tumbling time (1-9 h), injection rate (20, 30, 40, and 50 %) and k-carrageenan addition (0, 0.25, and 0.5 %) on the rheological characteristics of pork Biceps femoris muscle were assessed. The results of the creep-recovery tests were analyzed using Burger’s equation. Increasing tumbling time up to 9 h along with injection rate also increased compliance values and decreased viscosity. K-carrageenan addition showed the occurrence of a more gel-like structure of the brine-meat system, causing further increase of the compliance and strain values. Samples injected with brine were more elastic compared to those containing k-carrageenan. A longer mechanical treatment provided a softer like matrix. Mathematical modeling of creep-compliance data showed a decreasing tendency for viscosity values with k-carrageenan addition. Discrete retarded elastic compliance values increased when adding k-carrageenan to meat-brine system. Addition of k-carrageenan did not affect the equilibrium compliance values. |
|---|---|
| ISSN: | 1843-5157 2068-259X |