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vol. 2, nr. 2 (2003)
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Dynamic-mechanical and thermal analysis of the hydro-colloidal phase in model meat emulsions with the addition of pea cellulose
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Ryszard Rezler1, Stefan Poliszko1, Włodzimierz Dolata2, Elżbieta Piotrowska2
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1 Department of Physics, University of Agriculture, ul. Wojska Polskiego 38/42, 60-637 Poznań |
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2 Institute of Meat Technology, ul. Wojska Polskiego 31, 60-624 Poznań |
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vol. 2 (2003), nr. 2,
pp. 417-424
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abstract:
The effect of temperature on the rheological properties of model meat emulsions with the fat being replaced by pea cellulose in different degrees has been studied. The temperature changes in the parameters describing the rheological properties have been determined. It was found that in the range 20-50oC, the rheological properties of meat emulsions are determined by the phase transition of fat. In the range 50-65oC the rheological properties are mainly determined by the structural changes in the hydrocolloid formed. Although the pea cellulose used in place of the fat does not take part in determining the elastic properties of meat emulsions, it is nevertheless important in the formation of its structure.
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keywords:
rheology, pea cellulose, hydrocolloid
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original in:
English
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