Rheological and Structural Properties of Wiener‐Type Products Substituted with Vital Wheat Gluten

Abstract

Mechanical properties of wiener batters substituted with vital wheat gluten (VWG) or acid-solubilized (deamidated) VWG were studied. Substitution led to decreased storage (G') and loss (G") moduli. Cooking profiles showed initial modulus decreases due to fat melting, with G' reaching minimum around 50-5X, followed by rapid increases. Sharp G" and tan 6 transitions appeared near 48°C. Substitution caused upward shift in transition temperatures, and at 20%, decreased moduli. Substitution caused no significant (p < 0.05) decreases in cook yield or texture. Microscopical examination revealed random binding of gluten to meat protein, forming continuous networks. Batters containing deamidated gluten had structure similar to all-meat or VWGsubstituted batters.

THERMO‐RHEOLOGY, QUALITY CHARACTERISTICS, AND MICROSTRUCTURE OF FRANKFURTERS PREPARED WITH SELECTED PLANT AND MILK ADDITIVES1

“…Therefore, the meat proteins under similar conditions make a stronger structure (frankfurter), although, WGF treatment did come close to all-meat proteins in elastic properties. Previous reports of thermo-rheological measurements have shown that replacement of meat protein with nonmeat proteins such as canola protein isolate, soy protein isolate, and wheat gluten resulted in decreased gel rigidity (Pata-Anake and Foegeding 1985; Paulson and Tung 1989;Ma et al 1991). Several authors (Bianchi ef al.…”

Comparisons on 10 non-meat protein fat substitutes for low-fat Kung-wans

“…Slavin (1991) indicated that soy flour, soy protein concentrate, and isolated soy protein were commonly used as ingredients and protein supplements in meat products. Ma, Yiu, and Khanzada (1991) reported that the substituted part of wiener batters with vital wheat gluten caused no significant decrease in cooking yield or texture and batters containing acidsolubilized gluten having a structure similar to all-meat batters. Atughonu, Zayas, Herald, and Harbers (1998) reported that sodium caseinate, soy protein isolate, whey protein concentrate, and wheat germ flour could be used as protein additives in comminuted meat products without adversely affecting their physical characteristics.…”

THERMO‐RHEOLOGICAL PROPERTIES AND COOKING YIELD OF SAUSAGE‐TYPE PRODUCTS AS AFFECTED BY LEVELS OF FAT AND ADDED‐WATER1

“…Melting of fat in comminuted beef and pork batters during thermal processing has been reported to occur in the range of 31-6OC due to the combination of pork and beef fats (Montejano et al 1984;Foegeding and Ramsey 1987;Ma et al 1991). The transition temperatures for sharp increases in G' of all the batters in the present study started at 59C due to batter transformation from a loose network to a more ordered gel matrix.…”