Effects of oil concentration (57.50%, 58.75%, 60.00% and 61.25%) and temperature (5, 10 and 15 degrees C) on O/W model system meat emulsions were analyzed using oscillatory dynamic shear tests, allowing all emulsion systems to be characterized as linear viscoelastic solids exhibiting a pseudoplastic flow. The emulsion systems were characterized as weak gel-like macromolecular dispersions with G' much greater than G '', exhibiting a plateau region. A modified Cox Merz rule was applicable using shift factors. Frequency dependence of complex modulus (G') was studied to measure strength of cross-linking protein network of the emulsion systems by calculating a practically constant order of the relaxation function (alpha = 0.10) and a concentration dependent stiffness parameter (A(alpha)) using Friedrich and Heymann theory. It was concluded that the viscoelastic characteristics and strength of the emulsion systems increased with increasing oil level, but decreased with temperature. Different mathematical models were successfully constructed to predict the rheological parameters. (C) 2011 Elsevier Ltd. All rights reserved.
The effects of different oil and temperature levels on the viscoelastic behavior of O/W model system meat emulsions were assessed using creep and creep recovery tests. The viscoelastic behavior of such emulsions was characterized using the Burgers model parameters. In addition, texture profile analysis (TPA) of cooked meat emulsions was carried out to find a possible relationship between the creep and creep recovery data and TPA parameters. The final percentage recovery of the emulsions remarkably increased with oil content, but decreased with temperature level. Significant correlations among the creep-recovery data and TPA parameters were observed, this enabling meat processor to predict TPA parameters by resorting to shorter and less material consuming creep and creep recovery tests.
