Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration


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Karaman S., YILMAZ M. T. , Kayacier A., DOĞAN M. , Yetim H.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.52, no.6, pp.3851-3858, 2015 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 52 Issue: 6
  • Publication Date: 2015
  • Doi Number: 10.1007/s13197-014-1434-3
  • Title of Journal : JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Page Numbers: pp.3851-3858

Abstract

The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 degrees C) on steady shear rheological properties of O/W model system meat emulsions were investigated. The effect of temperature and oil concentration was modeled using power law and exponential type functions. The meat emulsions showed non-Newtonian flow behavior because flow behavior index was lower than unity. Consistency coefficient and flow behavior index values of O/W model system meat emulsions were calculated using Oswald de Waele model with higher coefficients of determination. Apparent viscosities of emulsions at a specified shear rate (50 s(-1)) were in the range of 0.652-0.941 Pa s. Increasing oil concentration provided an increase in apparent viscosity and increase in temperature levels resulted a decrease in consistency coefficient values. The exponential function performed better than the power-law function (R-2>0.922) in terms of describing the effect of oil concentration on the steady shear rheological properties of the model system meat emulsions. Higher coefficients of determination (R-2=0.979-0.999) were observed in exponential-type function compared to a power law function (R-2=0.880-0.946).