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...
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| Format: | Article |
| Language: | English |
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Galati University Press
2014-12-01
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| 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 |
| _version_ | 1818248590944894976 |
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| author | Livia PĂTRAŞCU Ina VASILEAN Petru ALEXE |
| author_facet | Livia PĂTRAŞCU Ina VASILEAN Petru ALEXE |
| author_sort | Livia PĂTRAŞCU |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-12T15:23:02Z |
| format | Article |
| id | doaj.art-61bb4369fe3540a5ae0a1c6b5fb5c15e |
| institution | Directory Open Access Journal |
| issn | 1843-5157 2068-259X |
| language | English |
| last_indexed | 2024-12-12T15:23:02Z |
| publishDate | 2014-12-01 |
| publisher | Galati University Press |
| record_format | Article |
| series | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| spelling | doaj.art-61bb4369fe3540a5ae0a1c6b5fb5c15e2022-12-22T00:20:20ZengGalati University PressAnnals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology1843-51572068-259X2014-12-013823242Rheological behavior of pork Biceps femoris muscle influenced by injection-tumbling process and brine typeLivia PĂTRAŞCU0Ina VASILEAN1Petru ALEXE2Dunarea de Jos University of Galati, RomaniaDunarea de Jos University of Galati, RomaniaDunarea de Jos University of Galati, RomaniaThe 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.http://www.ann.ugal.ro/tpa/Anale%202014/3_Patrascu.pdfcreepcomplianceviscosityBurger’s modelk-carrageenantumbling time |
| spellingShingle | Livia PĂTRAŞCU Ina VASILEAN Petru ALEXE Rheological behavior of pork Biceps femoris muscle influenced by injection-tumbling process and brine type Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology creep compliance viscosity Burger’s model k-carrageenan tumbling time |
| title | Rheological behavior of pork Biceps femoris muscle influenced by injection-tumbling process and brine type |
| title_full | Rheological behavior of pork Biceps femoris muscle influenced by injection-tumbling process and brine type |
| title_fullStr | Rheological behavior of pork Biceps femoris muscle influenced by injection-tumbling process and brine type |
| title_full_unstemmed | Rheological behavior of pork Biceps femoris muscle influenced by injection-tumbling process and brine type |
| title_short | Rheological behavior of pork Biceps femoris muscle influenced by injection-tumbling process and brine type |
| title_sort | rheological behavior of pork biceps femoris muscle influenced by injection tumbling process and brine type |
| topic | creep compliance viscosity Burger’s model k-carrageenan tumbling time |
| url | http://www.ann.ugal.ro/tpa/Anale%202014/3_Patrascu.pdf |
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