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  • 1985-1989  (4)
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  • 1
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The gelation patterns and rheological properties of poultry meat emulsions prepared with average and reduced NaCl levels (2.5% and 1.5%, respectively) and with three polyphosphates (0.5% tripolyphosphate = TPP, hexametaphosphate = HMP, or sodium acid pyrophosphate = SAPP) added to the reduced salt emulsion were studied.Using 2.5% NaCl resulted in the highest yield stress value as compared to all the other treatments; SAPP addition significantly reduced yield stress of the raw emulsion. The relationship between the shear rate and shear stress of the raw emulsions was nonlinear and appears to resemble the Bingham pseudoplastic behavior.Plots of the modulus of rigidity (G) versus cooking temperature indicated differences in gelation patterns and maximum G for the different treatments. The highest G was observed in the 2.5% NaCl emulsion followed in decreasing order by the emulsions containing 1.5% NaCl + 0.5% HMP, 1.5% NaCl + 0.5% HMP, 1.5% NaCl, and the 1.5% NaCl + 0.5% TPP treatment.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The gelation and rheological properties of poultry meat emulsions prepared with three chloride salts (NaCl, KCl, MgCl2) and 50/50 mixtures of the above salts at isoionic strength (IS = 0.42) were studied. The relationship between shear rate and shear stress for the different raw meat emulsions was found to be nonlinear and followed Bingham pseudoplastic behavior. The yield stress for the emulsion containing only MgCl2 was significantly lower as compared to all the other treatments. The highest rigidity modulus values obtained during cooking were observed in the NaCl + MgCl2 treatment followed by the NaCl + KCl, NaCl and KCl. The emulsion containing MgCl2 only broke down at the initial stages of cooking, exhibiting the destabilizing effect of the magnesium cation.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of pre-chilling (air at −10°C or CO2 snow), freezing method or rate (liquid N2 immersion, CO2 snow and air blast at − 25°C or − 14°C) and frozen storage at − 17°C for 6–9, 24–30, 56–63 or 88–98 days on ground beef patty quality were studied. The patty quality was determined by evaluating color, water-holding capacity (WHC), pH, shrinkage, 2-thiobarbituric acid and textural properties. The liquid N2 immersion freezing resulted in significantly higher cooking and total shrink losses, a paler appearance and lower WHC. A significant reduction was noted in patty quality during frozen storage as indicated by significant increases in storage loss, shear values, hardness, gumminess, chewiness, surface reflectance, and TBA. The CO2 snow pre-chilling provided lower total losses and more intense surface redness.
    Type of Medium: Electronic Resource
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  • 4
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of two air flow systems, four air changes, and three cook cycles on shrinkage and texture of wieners were investigated. The interaction between air flow patterns and cook cycles was significant for shrinkage revealing the highest weight losses for a low relative humidity cook cycle when combined with the vertical air flow. The interaction of air flow pattern and number of air changes for the texture profile analysis showed significantly higher results for hardness, gumminess, and chewiness when processed at 56 air changes per minute using vertical air flow than for any other combination of treatments. Air changes significantly affected shrinkage and Warner-Bratzler shear values producing higher values with an increase in the number of air changes.
    Type of Medium: Electronic Resource
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