Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates

Abstract

Yield stress, consistency index and flow behavior index of homogenates were 3.5-11.7 N/m*, 6.9-14.9 N s"/m', and 0.31-0.37, respectively, but with the addition of soy protein the respective values were 8.8-23.4 N/m*, 15.7-34.7 N s"/m2, and 0.23-0.25. NaCl in the muscle homogenates changed yield stress, consistency index and flow behavior index to 17.6-26.4 N/m*, 27.2-31.6 N s"/m2, and 0.23-0.25, respectively, but when both NaCl and soy protein were added, the respective values were 17.641 N s"/m*, and 0.24-0.29. Rheological parameters for homogenates containing soy protein decreased in value with NaCl addition but the magnitude of the decrease was lower when meats were present compared to the homogenate containing only soy proteins.

Rheological and Gelation Properties of Reduced Salt Meat Emulsions Containing Polyphosphates

“…Toledo et al (1977) determined the constants for sausage meat batters of varying composition containing 2.25 % NaCl using a tube viscometer . They reported values of To ranging from 0 to 28 Pa, values of "b" between 14 and 858 Pa.sn, and "n" values between 0.104 and 0.722 Bianchi et al (1987). reported To, "b" and "n" values of beef, pork, and chicken muscle homogenates, which…”

Effects of Salt Reduction on the Rheological and Gelation Properties of White and Dark Poultry Meat Batters

“…They reported values of "To" ranging from 0 to 28 Pa, values of "b" between 14 and 858 Pa.s", and "n" values between 0.104 and 0.722. Bianchi et al (1987) reported "T,". "b" and "n" values of beef, pork, chicken muscle homogenates, which were 3.5-1 1.7 Pa, 6.9-14.9 Pa.?, and 0.31-0.37, respectively.…”