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    STUDIA CHEMIA - Issue no. 1 / 2014  
         
  Article:   RHEOLOGICAL AND PHYSICAL CHARACTERISTICS OF MINCED BICEPS FEMORIS MUSCLE IN DIFFERENT BRINING SYSTEMS.

Authors:  . 		 
       
         
  Abstract:   The effect of brine rate (20, 30, 40 and 50 %) and k-carrageenan addition (0, 0.25 and 0.5 %) on rheological and physical characteristics of pork Biceps femoris muscle was investigated. Minced muscle was mixed with different types of brine so that a total of 12 samples resulted in order to obtain meat restructured products without fat addition. Water holding capacity of admixtures was determined. After cooking process samples in the form of meat restructured products were subjected to textural analysis determining samples’ hardness. Rheological tests were carried out by applying oscillatory dynamic tests and behavior of G’, G’’ and δ angle was characterized. Results showed that water holding capacity, represented by expressible moisture (EM, %), significantly increased (p<0.05) with k-carrageenan addition for samples with 20 and 30% of added brine. Samples’ hardness was also significantly influenced (p<0.05) by k-carrageenan addition with exception of samples with 40 and 50% of added brine. Rheological data showed a higher G’ versus G’’ in all cases when subjected to frequency sweep and temperature ramp tests. For every percent of added k-carrageenan G’ values had a decreasing tendency in most of the cases when more brine was added to the system.

Keywords: Hardness, water holding capacity, viscoelastic moduli, k-carrageenan
 
         
     
         
         
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