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

Abstract

The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15ºC) on steady shear rheological properties of O/W model system meat emulsions were investigated. The effect of temperature and oil concentration was modeled using power law and exponential type functions. The meat emulsions showed non-Newtonian flow behavior because flow behavior index was lower than unity. Consistency coefficient and flow behavior index values of O/W model system meat emulsions were calculated using Oswald de Waele model with higher coefficients of determination. Apparent viscosities of emulsions at a specified shear rate (50 s

The Effects of Different Modified Starches on Some Physical and Texture Properties of Meat Emulsion

“…In this respect, in recent years, several studies have been conducted to investigate some flow properties of the model emulsion systems, such as emulsion viscosity (Sarıçoban et al, 2008, 2010, Karaman et al, 2015, apparent yield stress and density (Zorba et al, 2005;Tunçtürk and Zorba, 2006;Kurt, 2006, Gençcelep et al, 2015;Ağar et al, 2016). However, no study has been conducted so far to investigate the texture properties of the model system meat emulsions using Texture Analyzer.…”

Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk

“…The cone and plate rheometer was used to determine the apparent viscosity (Karaman, Yilmaz, Kayacier, Dogan, & Yetim, ). This analysis was conducted using TA AR‐G2 rheometer (TA Instruments, New Castle, DE) fitted with a 60 mm and 1° aluminium cone and plate geometry.…”

“…The cone and plate rheometer was used to determine the apparent viscosity (Karaman, Yilmaz, Kayacier, Dogan, & Yetim, 2015).…”

Effects of starch type and concentration on the physicochemical properties of bilayer‐stabilized oil‐in‐water emulsion gels enriched with β‐1,3/1,6‐D‐glucans

“…The course of the curves shows that the samples exhibited shear thinning (pseudoplastic) behavior and this generally is in good agreement with previously reported results regarding proteinstabilized emulsions. 16,17 A plausible explanation for this behavior is that increasing shear rate contributed to the breakdown of weak linkages between biopolymers as well as to the arrangement of droplets and biopolymer chains along the flow field, which consequently reduced the resistance to flow. 12,18,19 Starch addition (0.0-50 g kg −1 ) induced increase in shear stress (apparent viscosity, η a ) in both examined systems.…”

“…It was found that with increasing temperature, k values showed a descending trend, most probably due to increased intermolecular distances and consequently reduction in intermolecular forces. 16,26 Experimental data were fitted to an Arrhenius-type equation and the obtained values of activation energy (E a ) and Arrhenius constant (k 0 ) are presented in Table 1. Irrespective of the applied starch type, E a values were negatively correlated with increasing starch concentration (r ≤ −0.987, P < 0.001), whereas k 0 values were positively correlated (r ≥ 0.853, P < 0.05).…”