Rheological Behavior of Comminuted Meat Batters

Abstract

Good agreement was observed between the shear stress-shear rate results obtained with a capillary extrusion viscometer and the yield stress as determined with a rotational viscometer. The frankfurter batter used in this study was pseudoplastic with a flow behavior index of 0.2-0.4, and a yield stress of approximately 840 Pa at 10°C. To compare the effects of batter composition, an apparent viscosity term was defined. Dilution of the batter resulted in reduced apparent viscosities, while increased fat led to increased apparent viscosities. Although chopping time significantly altered the stability of the batter and the visco-elastic properties of the cooked product, no significant difference in the apparent viscosity was detected. This observation was discussed in light of the apparent insensitivity of viscosity measurements to the degree of fat comminution.

Low‐fat, High Added Water Bologna from Massaged, Minced Batter

“…Brookfield viscosity was highest (P < 0.05) for the high-fat bologna. This agreed with the results of Payne and Rizvi (1988) who reported that apparent viscosity increased with an increase in fat. The lower viscosities for the low-fat treatments agreed with the results of Haq et al (1973) and Hamm (1975) who found that increased levels of water resulted in decreased viscosity.…”

Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters

“…water to meat batter would dilute the continuous phase that results in a reduction in the interactions between fat particles, so that the viscosity of meat batters would decrease (Payne & Rizvi, 1988). In our work, samples having the same level of fat but with added CPP had higher apparent viscosities than samples without CPP, and samples containing PRE-OCPP had the highest viscosities.…”

FUNCTIONALITY OF MILK PROTEINS AND CORN GERM PROTEIN FLOUR IN COMMINUTED MEAT PRODUCTS1

“…This low viscosity may have been due to the high protein solubility of milk proteins that would not increase viscosity of the batter and/or to the dilution effect of the additional water (2.0-3.5% more) in the extended batters. Payne and Rizvi (1988) reported that, as the percentage of added water increased in sausage batters at lOC, the apparent viscosity decreased.…”