Dynamic viscoelastic characterisation of ostrich-meat yor (Thai sausage) following pressure, temperature and holding time regimes

Meat Science

Volumn 81, Issue 3, 2009, Pages 426-432

  Chattong, Utaiwan ^a   Apichartsrangkoon, Arunee ^b  

^a Phranakhon Rajabhat University   (Thailand)

^b CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

High pressure; Ostrich meat sausage; SDS PAGE; Viscoelastic behaviour

Indexed keywords

STRUTHIONIFORMES;

EID: 57049178935     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.09.006     Document Type: Article

References (31)

1. Angsupanich K., Edde M., and Ledward D.A. Effects of high pressure on the myofibrillar proteins of cod and turkey muscle. Journal of Agricultural and Food Chemistry 47 1 (1999) 92-99
2. AOAC. Official methods of analysis. 17th ed. (2000), Association of Official Analytical Chemists, Washington, DC
3. Apichartsrangkoon A. Effects of high pressure on rheological properties of soy protein gels. Food Chemistry 80 1 (2003) 55-60
4. Apichartsrangkoon A., and Ledward D.A. Dynamic viscoelastic behaviour of high-pressure-treated gluten-soy mixtures. Food Chemistry 77 3 (2002) 317-323
5. Apichartsrangkoon A., Bell A.E., Ledward D.A., and Schofield J.D. Dynamic viscoelastic behaviour of high-pressure-treated wheat gluten. Cereal Chemistry 76 5 (1999) 777-782
6. Apichartsrangkoon A., Ledward D.A., Bell A.E., and Brennan J.G. Physicochemical properties of high-pressure-treated wheat gluten. Food Chemistry 63 2 (1998) 215-220
7. Ballin N.Z., and Lametsch R. Analytical methods for authentication of fresh vs. thawed meat-A review. Meat Science 80 2 (2008) 151-158
8. Barbut S., and Mittal G.S. Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters. International Journal of Food Science and Technology 31 3 (1996) 241-247
9. Bejosano F.P., and Corke H. Effect of amaranthus and buckwheat proteins on the rheological properties of maize starch. Food Chemistry 65 4 (1999) 493-501
10. Bell A.E. Gel structure and food biopolymers. In: Hardman T.M. (Ed). Water and food quality (1989), Elsevier Applied Science Publishers, Essex, UK 251-276
11. Chattong U., and Apichartsrangkoon A. Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich-meat product "yor" (Thai sausage). Meat Science 76 3 (2007) 548-554
12. Cheftel J.C., and Culioli J. Effects of high pressure on meat: A review. Meat Science 46 3 (1997) 211-236
13. Cofrades S., Bañon S., Carballo J., and Jiménez-Colmenero F. Role of cathepsin D activity in gelation of chicken meat heated under pressure. Food Chemistry 80 2 (2003) 241-247
14. Fennema O.R. Food chemistry. 3rd ed. (1996), Marcel Dekker, Inc., New York
15. Funami T., Yada H., and Nakao Y. Thermal and rheological properties of curdlan gel in minced pork gel. Food Hydrocolloids 12 1 (1998) 55-64
16. Hermansson A.M. Water and fat holding. In: Mitchell J.R., and Ledward D.A. (Eds). Functional properties of food macromolecules (1986), Elsevier Applied Science Publishers, London 273-314
17. Jackman R.L., and Stanley D.W. Creep behaviour of tomato pericarp tissue as influenced by ambient temperature ripening and chilled storage. Journal of Texture Studies 26 5 (1995) 537-552
18. Jiménez-Avalos H.A., Ramos-Ramírez E.G., and Salazar-Montoya J.A. Viscoelastic characterisation of gum arabic and maize starch mixture using the Maxwell model. Carbohydrate Polymers 62 1 (2005) 11-18
19. Kuo C.C., and Chu C.Y. Quality characteristics of Chinese sausages made from PSE pork. Meat Science 64 (2003) 441-449
20. Lakshmanan R., Parkinson J.A., and Piggott J.R. High-pressure processing and water holding capacity of fresh and cold-smoked salmon (S. salar). Lebensmittel-Wissenschaft und-Technologie 40 3 (2007) 544-551
21. Ledward D.A. High pressure processing - the potential. In: Ledward D.A., Johnston D.E., Earnshaw R.G., and Hasting A.P.M. (Eds). High pressure processing of foods (1995), Nortingham University Press
22. Messens W.J., Camp V., and Huyghebaert A. The use of high pressure to modify the functionality of food proteins. Trends in Food Science and Technology 8 (1997) 107-112
23. Messens W., Van de Walle D., Arevalo J., Dewettinck K., and Huyghebaert A. Rheological properties of high-pressure-treated Gouda cheese. International Dairy Journal 10 5-6 (2000) 359-367
24. Molina E., Defaye A.B., and Ledward D.A. Soy protein pressure-induced gels. Food Hydrocolloids 16 6 (2002) 625-632
25. Montero P., and Gómez-Guillén M.C. High-pressure applications on myosystems. In: Barbosa-Cánovas G.V., Tapia M.S., and Cano M.P. (Eds). Novel food processing technologies (2005), Marcel Dekker Inc., New York 311-342
26. Steffe J.F. Rheological methods in food process engineering. 2nd ed. (1996), Freeman Press, East Lansing Michigan
27. Sun Y., and Hayakawa S. Heat-induced gels of egg white/ovalbumins from five avian species: Thermal aggregation, molecular forces involved and rheological properties. Journal of Agricultural and Food Chemistry 50 6 (2002) 1636-1642
28. Supavititpatana T., and Apichartsrangkoon A. Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich-meat sausage (yor). Meat Science 76 3 (2007) 555-560
29. Ulmanen M.S., Pekkarinen T., Hietala O.A., Birr E.A., and Jalovaara P. Osteoinductivity of partially purified native ostrich (Struthio camelus) bone morphogenetic protein: Comparison with mammalian species. Life Sciences 77 19 (2005) 2425-2437
30. Yamamoto K., Hayashi S., and Yasui T. Hydrostatic pressure-induced aggregation of myosin molecules in 0.5 M KCl at pH 6.0. Bioscience, Biotechnology and Biochemistry 57 3 (1993) 383-389
31. Zamri A.I., Ledward D.A., and Frazier R.A. Effect of combined heat and high-pressure treatments on the texture of chicken breast muscle (Pectoralis Fundus). Journal of Agricultural and Food Chemistry 54 8 (2006) 2992-2996