期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2014
卷号：38
期号：2
页码：32-42
出版社：Galati University Press
摘要：The effect of tumbling time (1-9 h), injection rate (20, 30, 40, and 50 %) and kcarrageenanaddition (0, 0.25, and 0.5 %) on the rheological characteristics of porkBiceps femoris muscle were assessed. The results of the creep-recovery tests wereanalyzed using Burger’s equation. Increasing tumbling time up to 9 h along withinjection rate also increased compliance values and decreased viscosity. Kcarrageenanaddition showed the occurrence of a more gel-like structure of thebrine-meat system, causing further increase of the compliance and strain values.Samples injected with brine were more elastic compared to those containing kcarrageenan.A longer mechanical treatment provided a softer like matrix.Mathematical modeling of creep-compliance data showed a decreasing tendencyfor viscosity values with k-carrageenan addition. Discrete retarded elasticcompliance values increased when adding k-carrageenan to meat-brine system.Addition of k-carrageenan did not affect the equilibrium compliance values.
关键词：creep; compliance; viscosity; Burger’s model; k-carrageenan;tumbling time
