Rheological properties of HPMC enhanced surimi analyzed by small- and large-strain tests—II: Effect of water content and ingredients

Chen, Huihuang; Huang, Yu Chuan

doi:10.1016/j.foodhyd.2006.12.006

Cited by 36 publications

(28 citation statements)

References 23 publications

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“…10, when solutions of HPMC were exposed to a constant strain rheology sweep, the solution began to take on non-Newtonian characteristics above 2% polymer concentrations. This has also been found by Chen and Huang in 2008 where HPMC solutions were described to have Bingham pseudoplastic behavior at high concentrations [20,21]. The onset of these non-Newtonian characteristics is indicative of the point where the concentration of the polymer is great enough that polymer-polymer interactions become significant.…”

Section: Solid Loadingssupporting

confidence: 67%

Important Factors in the Size Reduction of Polymer-Stabilized Drug Particle Suspensions Using High-Pressure Homogenization

et al. 2011

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In recent years, high-pressure homogenization has been used with increasing frequency to reduce the size of pharmaceutical suspensions to the micron, submicron, and nano scales with the goal of increasing the dissolution rate of the drug, and consequently, the in vivo bioavailability. As particle suspensions become smaller in size, increased concentrations of surfactants and stabilizers are required to prevent particle agglomeration. Recently, relatively high concentrations of biocompatible polymers have been used to stabilize suspensions by imparting surface-active steric stability as well as kinetic stability through an increase in suspension viscosity and/or a transition to non-Newtonian rheological properties. While the benefits of stable suspensions are known, little is known about the effect of the high polymer concentration on the actual breakup of the particles in suspension. In this work, designed experiments were used to identify the key parameters that govern the final particle size of a drug suspension following homogenization. In particular, drug loading, operating pressure, and polymer concentration were all found to be statistically significant factors in determining the resulting size of particles in suspension. In addition, it was found that an optimal polymer concentration of 2% (w/w) was required to adequately stabilize the particle suspension while simultaneously avoiding a decrease in homogenizer performance. Concentrations higher than 2% (w/w) resulted in size reduction limitations due to the increased viscosity (>10 cP) and the transition to nonNewtonian behavior.

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Section: Solid Loadingssupporting

confidence: 67%

Important Factors in the Size Reduction of Polymer-Stabilized Drug Particle Suspensions Using High-Pressure Homogenization

et al. 2011

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“…During the processing of fishburger it was observed that surimi became sticky and less hard than minced fish, making preparation difficult. Chen and Huang (2008) reported that the high viscoelasticity of surimi is an important quality characteristic, however, it makes processing more difficult.…”

Section: Resultsmentioning

confidence: 99%

Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

Mello

Freitas

Clemente

et al. 2012

Arq. Bras. Med. Vet. Zootec.

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In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames  filleting process waste  have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all samples. No significant gap (P>0.05) was detected among the percentage of protein, moisture and ashes, while a significant gap (P<0.05) was verified for lipids. A significant gap (P<0.05) for the instrumental measurements of texture was also observed. Both surimi and minced meat fishburger presented good acceptance on sensory tests for taste, texture and overall impression. The use of smoked fish flavoring and surimi caused a considerable increase in costs due to ingredient acquisition. This study shows a positive result for the industrialization and consumption potential of fishburgers made of minced fish retrieved from fillet frames.

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“…This implied that HPtreated batters exhibited a better elastic and viscous behavior than those of the control batters. Application of pressure at low temperature, or with increasing fat contents, increased the elastic character of meat batters by protein alteration, and increased viscosity by increasing water and fat binding capacity (Chen & Huang, 2008). Moreover, both the G′, G″ and tan δ of the 200 MPa treated-meat batters containing 20% fat were not significantly different from the 0.1 MPa treated meat batters with 30% fat ( Table 2).…”

Section: Rheological Propertiesmentioning

confidence: 94%

Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing

Yang¹,

Khan²,

et al. 2016

Meat Science

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Rheological properties of HPMC enhanced surimi analyzed by small- and large-strain tests—II: Effect of water content and ingredients

Cited by 36 publications

References 23 publications

Important Factors in the Size Reduction of Polymer-Stabilized Drug Particle Suspensions Using High-Pressure Homogenization

Important Factors in the Size Reduction of Polymer-Stabilized Drug Particle Suspensions Using High-Pressure Homogenization

Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing

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