Comparison of changes occurring in rheological properties of gelled tissue and model sausage prepared from duck breast muscles stored at −2°C and −18°C

✍ Scribed by Lesiów, T.

• Publisher: John Wiley and Sons
• Year: 1990
• Tongue: English
• Weight: 376 KB
• Volume: 34
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19900341017

✦ Synopsis

The changes of rheological parameters of gelled tissue and model sausage prepared from duck breast muscles stored at -2 "C and -18 "C were compared. The changes of conventional elasticity and flowability and the sum of reciprocal immediate elasticity modulus and reciprocal elasticity modulus of gelled tissue, and conventional plasticity and NEWToNian viscosity of model sausage are comparable for both temperatures and are higher at -2 "C than -18 "C. At both temperatures the changes occurring in rheological parameters of model sausage can not be predicted according to the changes in rheological parameters of gelled muscle tissue.