Document Detail


Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product "Yor" (Thai sausage).
MedLine Citation:
PMID:  22060999     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
"Yor" is a traditional sausage like product widely consumed in Thailand. Its textures are usually set by steaming, in this experiment ultra-high pressure was used to modify the product. Three types of hydrocolloid; carboxymethylcellulose (CMC), locust bean gum (LBG) and xanthan gum, were added to minced ostrich meat batter at concentration of 0-1% and subjected to high pressure 600MPa, 50°C, 40min. The treated samples were analysed for storage (G') and loss (G″) moduli by dynamic oscillatory testing as well as creep compliance for control stress measurement. Their microstructures using confocal microscopy were also examined. Hydrocolloid addition caused a significant (P<0.05) decrease in both the G' and G″ moduli. However the loss tangent of all samples remained unchanged. Addition of hydrocolloids led to decreases in the gel network formation but appears to function as surfactant materials during the initial mixing stage as shown by the microstructure. Confocal microscopy suggested that the size of the fat droplets decreased with gum addition. The fat droplets were smallest on the addition of xanthan gum and increased in the order CMC, LBG and no added gum, respectively. Creep parameters of ostrich yors with four levels of xanthan gum addition (0.50%, 0.75%, 1.00% and 1.25%) showed an increase in the instantaneous compliance (J(0)), the retarded compliance (J(1)) and retardation time (λ(1)) but a decrease in the viscosity (η(0)) with increasing levels of addition. The results also suggested that the larger deformations used during creep testing might be more helpful in assessing the mechanical properties of the product than the small deformations used in oscillatory rheology.
Authors:
Utaiwan Chattong; Arunee Apichartsrangkoon; Alan E Bell
Related Documents :
3377209 - Fentanyl-diazepam anesthesia with or without n2o does not attenuate cardiopulmonary bar...
8000459 - Shivering following cardiac surgery: predictive factors, consequences, and characterist...
21997499 - An implantable fabry-pérot pressure sensor fabricated on left ventricular assist device...
24820119 - A new method for performing continuous manometry during pleural effusion drainage.
1804649 - Non invasive study of systemic and regional haemodynamic and cardiac effects of a new c...
10475279 - Cardiac output is a determinant of the initial concentrations of propofol after short-i...
23172929 - Substantial reduction in single sympathetic nerve firing after renal denervation in pat...
24963039 - Arterial blood pressure and vascular function in human saphenous vein.
9585679 - Respiratory mechanics before and after hemodialysis in mechanically ventilated patients.
Publication Detail:
Type:  Journal Article     Date:  2007-01-27
Journal Detail:
Title:  Meat science     Volume:  76     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2007 Jul 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  548-54     Citation Subset:  -    
Affiliation:
Department of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Use of a fluorescence front face technique for measurement of lipid oxidation during refrigerated st...
Next Document:  Combination effects of ultra-high pressure and temperature on the physical and thermal properties of...