Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis

Agar B., Gençcelep H., Saricaoglu F. T., Turhan S.

FOOD AND BIOPRODUCTS PROCESSING, cilt.100, ss.118-131, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 100
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.fbp.2016.06.015
  • Dergi Adı: FOOD AND BIOPRODUCTS PROCESSING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.118-131
  • Anahtar Kelimeler: Sugar beet fiber, Meat emulsions, Viscoelastic properties, Concentration, TPA parameters, INTERESTERIFIED VEGETABLE-OILS, OSCILLATORY SHEAR PROPERTIES, HEAT-INDUCED GELATION, COX-MERZ RULE, DIETARY FIBER, PHYSICOCHEMICAL PROPERTIES, VISCOELASTIC PROPERTIES, QUALITY CHARACTERISTICS, DYNAMIC SHEAR, WAXY MAIZE
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

The effect of sugar beet fiber (SBF) concentration on the rheological properties of meat emulsions was determined. In addition, texture profile analysis (TPA) of cooked meat emulsions was carried out to find a possible relationship between the dynamic rheological data and TPA parameters. All studied emulsions exhibited non-Newtonian, pseudoplastic behavior since apparent viscosity decreased with increasing shear rate. The Ostwald-de Waele model was successfully used to describe the flow properties of meat emulsions (R-2 > 0.913). Emulsion systems were characterized as weak gel-like macromolecular dispersions with storage modulus (G') much greater than loss modulus (G"). A modified Cox-Merz rule was applied by multiplying angular frequency with shift factors (alpha(SF)). Material stiffness parameter (A(alpha)) calculated from complex modulus (G*) increased as SBF concentration increased. Significant correlations among the material stiffness data and TPA parameters were observed. It was concluded that TPA parameters could be predicted by using dynamic shear tests, and hence, this will make possible to save time and cost for meat processors when manufacturing a product with acceptable structural or textural characteristics. (C) 2016 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.