Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters

Journal of Food Engineering

Volumn 108, Issue 2, 2012, Pages 327-336

  Yilmaz, Mustafa Tahsin ^a   Karaman, Safa ^a   Dogan, Mahmut ^a   Yetim, Hasan ^a   Kayacier, Ahmed ^a  

^a ERCIYES UNIVERSITY   (Turkey)

Author keywords

Creep and recovery test; Mechanistic models; Model system meat emulsions; TPA parameters

Indexed keywords

BURGERS MODEL; COOKED MEAT; CREEP AND RECOVERY; CREEP RECOVERY; CREEP-RECOVERY TEST; MECHANICAL SIMULATIONS; MECHANISTIC MODELS; MODEL SYSTEM; OIL CONTENTS; PERCENTAGE RECOVERY; TEMPERATURE LEVEL; TEXTURE PROFILE ANALYSIS; TPA PARAMETERS; VISCOELASTIC BEHAVIORS;

COMPUTER SIMULATION; CREEP; EMULSIONS; MEATS; RECOVERY; SHEAR FLOW; TEXTURES;

MATHEMATICAL MODELS;

EID: 80053562862     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.08.005     Document Type: Article

References (43)

1. AOAC Official Methods of Analysis 17th ed. 2000 AOAC Washington, DC
2. H.A. Barnes A Handbook of Elementary Rheology 2000 Institute of Non-Newtonian Fluid Mechanics Wales University of Wales, Aberystwyth
3. B.W. Barry B.W. Barry, Rheology of Dermatological Vehicles 1983 Marcel Dekker New York
4. S. Bayarri, M. Dolz, and M.J. Hernandez Effect of carboxymethyl cellulose concentration on rheological behavior of milk and aqueous systems. A creep and recovery study Journal of Applied Polymer Science 114 2009 1626 1632
5. F.V. Bockstaele, D.L. Ingrid, M. Eeckhout, and K. Dewettinck Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough Journal of Food Engineering 107 2011 50 59
6. M.C. Bourne Texture profile analysis Food Technology 32 1978 62 66
7. M. Bruno, and M. Moresi Viscoelastic properties of Bologna sausages by dynamic methods Journal of Food Engineering 63 2004 291 298
8. J.M. Burgers Mechanical considerations-model sytems-phenomenological theories of relaxation and viscosity. In First report on viscosity and plasticity 1935 Publishing Company Nordemann, New York
9. S. Cofrades, J. Carballo, and F.J. Colmenero Heating rate effects on high-fat and low-fat frankfurters with a high content of added water Meat Science 47 1997 105 114
10. C.M. Crehan, E. Hughes, D.J. Troy, and D.J. Buckley Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5%, 12% and 30% fat Meat Science 55 2000 463 469
11. S. Das, and A. Ghosh Study of creep, stress relaxation in mulberry (Bombyx mori) and Tasar (Antheraea mylitta) silk Journal of Applied Polymer Science 99 2006 3077 3084
12. J.M. Deman, and A.M. Beers Fat crystal networks: structure and rheological properties Journal of Texture Studies 18 1987 303 318
13. E. Desmond Reducing salt: a challenge for the meat industry Meat Science 74 2006 188 196 (Pubitemid 43975222)
14. O. Diez-Sales, M. Dolz, M.J. Hernandez, A. Casanovas, and Herraez Rheological characterization of chitosan matrices: influence of biopolymer concentration Journal of Applied Polymer Science 105 2007 2121 2128 (Pubitemid 47116185)
15. M. Dolz, M.J. Hernandez, and J. Delegido Oscillatory measurements for salad dressings stabilized with modified starch, xanthan gum and locust bean gum Journal of Applied Polymer Science 102 2006 897 903 (Pubitemid 44518500)
16. M. Dolz, M.J. Hernandez, and J. Delegido Creep and recovery experimental investigation of low oil content food emulsions Food Hydrocolloids 22 2008 421 427 (Pubitemid 47484026)
17. J.D. Ferry Viscoelastic properties of polymers third ed. 1980 John Wiley and Sons, Inc. New York
18. J.P. Girard, J. Culioli, T. Maillard, C. Denoyer, and C. Touraille Influence of technological parameters on the structure of the batter and the texture of frankfurter type sausages Meat Science 27 1990 13 28
19. Hernandez, M.J.; Tarrega, A.; Dolz, M.; Costell, E.; & Alfaro, M.C, 2004. In: Diogo, A.C, Alvarenga, N.B, Canada, J, Ferro Palma, S, Dias, J. (Eds.), Progress in rheology of biological and synthetic polymer systems, Instituto Palitecnica de Beja, G.E.R. Sevilla, 349-354.
20. S.C. Huang, C.Y. Shiau, T.E. Liu, C.L. Chu, and D.F. Hwang Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs Meat Science 70 2005 613 619 (Pubitemid 40684074)
21. E. Hughes, A.M. Mullen, and D.J. Troy Effect of fat level, tapioca starch and whey protein on frankfurter formulated with 5% and 12% fat Meat Science 48 1998 169 180
22. M.C. Hunt, J.C. Acton, R.C. Benedict, C.R. Calkins, D.P. Cornforth, and L.E. Jeremiah Guidelines for Meat Color Evaluation 1991 American Meat Science Association and National Live Stock and Meat Board Chicago
23. J.-Y. Li, and A.-I. Yeh Effects of starch properties on rheological characteristics of starch/meat complexes Journal of Food Engineering 57 2003 287 294
24. M. Manconi, S. Mura, M.L. Manca, A.M. Fadda, M. Dolz, M.J. Hernandez, A. Casanovas, and O. Diez-Sales Chitosomes as drug delivery systems for C-phycocyanin: preparation and characterization International Journal of Pharmaceutics 392 2010 92 100
25. K. Nijenhuis Thermoreversible Networks. Viscoelastic Properties and Structure of Gels, Advances in Polymer Sciences 1997 Springer Berlin
26. B. Nyström, A. Kjøniksen, and B. Lindman Effects of temperature, surfactant, and salt on the rheological behavior in semidilute aqueous systems of a nonionic cellulose ether Langmuir 12 1996 3233 3240 (Pubitemid 126531313)
27. H.W. Ockerman Quality Control of Post-Mortem Muscle Tissue 13th ed. 1985 The Ohio State Univ. Columbus, OH, USA
28. S.N. Papadina, and J.G. Bloukas Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages Meat Science 51 1999 103 113 (Pubitemid 129556915)
29. J.W. Park Surimi and Surimi Seafood 2000 Marcel Dekker, Inc. New York
30. P. Partal, A. Guerrero, M. Berjano, and C. Gallegos Influence of concentration and temperature on the flow behavior of oil-in-water emulsions stabilized by sucrose palmitate Journal of the American Oil Chemists' Society 74 1997 1203 1212 (Pubitemid 127555276)
31. M.V.N. Rao, and G.E. Skinner Rheological properties of solid foods M.A. Rao, S.S.H. Rizvi, Engineering Properties of Foods 1986 Marcel Dekker New York 215 226
32. C. Saricoban, B. Ozalp, M.T. Yilmaz, G. Ozen, M. Karakaya, and M. Akbulut Characteristics of meat emulsion systems as influenced by different levels of lemon albedo Meat Science 80 2008 599 606
33. C. Saricoban, M.T. Yilmaz, and M. Karakaya Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties Meat Science 83 2009 610 619
34. C. Saricoban, M.T. Yilmaz, M. Karakaya, and S.S. Tiske The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef Meat Science 84 2010 186 195
35. N. Sozer Rheological properties of rice pasta dough supplemented with proteins and gums Food Hydrocolloids 23 2009 849 855
36. J.F. Steffe Rheological Methods in Food Process Engineering 1996 Freeman Press East Lansing
37. Texture Technologies (2003). Textural profile analysis explained and annotated. < http://www.texturetechnologies.com/texture-profile-analysis.html > (accessed 26.04.08).
38. Y. Tuntürk, and Ö. Zorba The effects of enzymatic hydrolysis of casein on apparent yield stress and some emulsion properties Food Hydrocolloids 20 2006 475 482
39. H. Ulu Effects of carragenan and guar gum on the cooking and textural properties of low fat meatballs Food Chemistry 95 2006 600 605 (Pubitemid 41436431)
40. I. Yilmaz Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs Meat Science 67 2004 245 249 (Pubitemid 38087898)
41. Ö. Zorba,. Kurt, and H. Gencelep The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions Food Hydrocolloids 19 2005 149 155
42. Ö. Zorba The effects of the amount of emulsified oil on the emulsion stability and viscosity of myofibrillar proteins Food Hydrocolloids 20 2006 698 702 (Pubitemid 43261618)
43. Ö. Zorba, and. Kurt Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design Meat Science 73 2006 611 618