Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation


Karaman S., Yilmaz M. T. , DOĞAN M., Yetim H., Kayacier A.

JOURNAL OF FOOD ENGINEERING, cilt.107, ss.241-252, 2011 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 107 Konu: 2
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.jfoodeng.2011.06.016
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Sayfa Sayısı: ss.241-252

Özet

Effects of oil concentration (57.50%, 58.75%, 60.00% and 61.25%) and temperature (5, 10 and 15 degrees C) on O/W model system meat emulsions were analyzed using oscillatory dynamic shear tests, allowing all emulsion systems to be characterized as linear viscoelastic solids exhibiting a pseudoplastic flow. The emulsion systems were characterized as weak gel-like macromolecular dispersions with G' much greater than G '', exhibiting a plateau region. A modified Cox Merz rule was applicable using shift factors. Frequency dependence of complex modulus (G') was studied to measure strength of cross-linking protein network of the emulsion systems by calculating a practically constant order of the relaxation function (alpha = 0.10) and a concentration dependent stiffness parameter (A(alpha)) using Friedrich and Heymann theory. It was concluded that the viscoelastic characteristics and strength of the emulsion systems increased with increasing oil level, but decreased with temperature. Different mathematical models were successfully constructed to predict the rheological parameters. (C) 2011 Elsevier Ltd. All rights reserved.