The rheological properties of exudates from cured porcine muscle: effects of added non-meat proteins

✍ Scribed by Kerry, John F; Stack, Frank; Buckley, Denis J

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 146 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199901)79:1<101::aid-jsfa189>3.0.co;2-#

✦ Synopsis

Meat exudates were collected from massaged cured porcine M semimembranosus using a model massaging unit. Exudates were used to observe changes in gelation properties due to the incorporation of commercially available non-meat proteins. These included : soya isolate (90% ), sodium (Na) caseinate (85% ) and high gelling whey protein concentrates (WPCs, A-35% , B-75% and C-b-lactoglobulin (55% ), as well as a regular 76% protein, WPC D. Compositional analysis (n = 6) showed that incorporation of non-meat proteins signiücantly (P AE 0.05) increased the protein concentration of test exudates in all cases compared to controls. The viscoelastic properties of control and test meat exudate samples (n = 6) were analysed using control stress rheology in oscillatory mode. All exudates were heated from 20 to 80ÄC at 1ÄC min-1, and subsequently cooled after 30 min back down to 20ÄC at 1ÄC min-1. Addition of WPCs at a 1, 2 and 3% residual powder level and soya isolate at a 1% residual level, resulted in increased storage modulus Gº (Pa) values compared with controls. A 1% residual level of Na caseinate was detrimental to meat exudate gelation, resulting in lower ünal Gº (Pa) values than those observed for the control.