Viscoelastic Properties of Porcine Serum-Myosin Gel and the Sausage Fortified by Porcine Serum.

Abstract

Heat-induced gels of charcoal-treated, freeze-dried porcine serum fortified by chicken myosin solution (2.5%, w/ w), as well as pork sausage fortified by the serum, were analyzed in terms of their rheological properties by creep measurements at different protein concentrations. The creep curves of gels and sausages conformed to a six-element mechanical model consisting of one Hookean, two Voigt and one Newtonian component. The mixture of the serum and chicken myosin (5.6% total protein concentration) formed a harder gel upon heating than 6% serum alone. This indicated that interactions between porcine serum protein and myosin occurred with heating. The viscoelastic values of pork sausage increased with the addition of the serum. Moreover, pork sausage fortified by the serum had higher viscoelastic values than sausage fortified by egg white protein (p<0.05). The serum may be a useful functional ingredient in meat products.

The viscoelastic properties of soybean curd (tofu) as affected by soymilk concentration and type of coagulant

“…Knowledge of changes in elasticity and viscosity, as affected by different processing conditions, could help to improve hard tofu production in China. The creep properties of agar gels (Isozaki et al, 1976), 20% soybean gel and egg white gel (Kuwahata & Nakahama, 1975), whey protein gels (Katsuta et al, 1990) and porcine serum-myosin gel (Ni & Hayakawa, 2001) have been investigated and fitted to different models. Kuwahata & Nakahama (1975) investigated the creep behaviour of a 20% soybean gel and compared it with an egg white gel and a 1.5% agar gel.…”

“…, 1976), 20% soybean gel and egg white gel (Kuwahata & Nakahama, 1975), whey protein gels (Katsuta et al. , 1990) and porcine serum‐myosin gel (Ni & Hayakawa, 2001) have been investigated and fitted to different models. Kuwahata & Nakahama (1975) investigated the creep behaviour of a 20% soybean gel and compared it with an egg white gel and a 1.5% agar gel.…”