Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

“…According to the results, storage and loss moduli exhibited a dependency on the frequency over the entire frequency range, showing a similar pattern by shifting upward by increasing the frequency and finally their G′ and G′′ crossed over at 100 Hz. Other researchers have reported nearly the same behavior of G′ and G′′ during frequency sweep test of protein gels (Ferry 1980;Jafarpour and Gorczyca 2009a;Karaman et al 2011;Savadkoohi et al 2013). The area of stability of emulsions can be related to the Bplateau zone^during the test which was in agreement with the Savadkoohi et al (2013)results.…”

“…In terms of a wellstructured system, the gel exhibits a constant G′ on a frequency sweep analysis (Fukushima et al 2007). In this study, the storage modulus value was higher than the loss modulus, while both of these were highly dependent on frequency, indicating the dominancy of elastic component over the viscous component in the tested emulsions that could be classified as a weak gel (Karaman et al 2011). However, Fukushima et al (2007) evaluating the frequency sweep of three fish paste from walleye pollock, white croaker and threadfin bream at temperature range of 5-30°C, reported the dependency of G′ and G′′ on frequency amplitude and referred these fish paste as a sol not even a weak gel system which is known as suwari gel.…”

Stability Assessment of Virgin Coconut Oil‐Based Emulsion Products

“…Moreover, the increased concentration of droplets in formulation V2 (due to the higher percentage of the oil content) and the larger droplet sizes (due to the competitive adsorption of the hydrocolloids that were added) could lead to the destabilization of the emulsion at the later stage of storage, particularly under low (4 °C) and high (50°C) temperature conditions (Wang et al, ). It could also be deduced that the viscosity and the strength of the emulsion system increased as the percentage of the oil phase was increased, although the stability decreased slightly with the increase in temperature (Karaman et al, ). However, measurements of the heat stability of the emulsions and its impact on their rheological profiles yielded interesting results that provide insights into the mechanism of droplet flocculation and the colloid–droplet interactions.…”

Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration

“…Several recent studies have been reported on properties of the model system emulsions such as emulsion viscosity (Zorba 2006;Saricoban et al 2008;Saricoban et al 2010), apparent yield stress, density (Zorba et al 2005;Tuncturk and Zorba 2006;Zorba and Kurt 2006), dynamic shear properties (Karaman et al 2011), and creep-recovery properties (Yilmaz et al 2012). However, none of these studies reported on the effect of oil concentration on the steady shear rheological properties of the O/W model system meat emulsions.…”