Pressure/Heat Combinations on Pork Meat Batters:  Protein Thermal Behavior and Product Rheological Properties

1997 ◽  
Vol 45 (11) ◽  
pp. 4440-4445 ◽  
Author(s):  
Fernando Fernández-Martín ◽  
Paloma Fernández ◽  
José Carballo ◽  
Francisco Jiménez Colmenero
Keyword(s):  
Thermal Behavior ◽  
Rheological Properties ◽  
Pork Meat ◽  
Meat Batters

scholarly journals Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

2020 ◽  
Vol 33 (7) ◽  
pp. 1180-1190
Author(s):  
Ke Li ◽  
Jun-Ya Liu ◽  
Lei Fu ◽  
Ying-Ying Zhao ◽  
He Zhu ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Dietary Fiber ◽  
Water Distribution ◽  
Meat Products ◽  
Free Water ◽  
Pork Meat ◽  
Bamboo Shoot ◽  
Gel Properties ◽  
Meat Batters ◽  
Water Holding

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated.Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR).Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L*-value and a significant increase in b*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G′) and loss modulus (G″) values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water.Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

Characteristics of pressurised pork meat batters as affected by addition of plasma proteins, apple fibre and potato starch

2000 ◽  
Vol 80 (8) ◽  
pp. 1230-1236 ◽  
Author(s):  
Fernando Fern�ndez-Mart�n ◽  
Mar�a A Guerra ◽  
Elvira L�pez ◽  
Mar�a T Solas ◽  
Jos� Carballo ◽  
...  
Keyword(s):  
Plasma Proteins ◽  
Potato Starch ◽  
Pork Meat ◽  
Meat Batters

scholarly journals Morphology, Thermal Behavior and Dynamic Rheological Properties of Wood Polypropylene Composites

2013 ◽  
Vol 04 (11) ◽  
pp. 730-738 ◽  
Author(s):  
Diène Ndiaye ◽  
Vincent Verney ◽  
Haroutioun Askanian ◽  
Sophie Commereuc ◽  
Adams Tidjani
Keyword(s):  
Thermal Behavior ◽  
Rheological Properties ◽  
Polypropylene Composites ◽  
Dynamic Rheological Properties
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