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Abstract:

Yield stress, consistency index and flow behavior index of homogenates were 3.5–11.7 N/m2, 6.9–14.9 N sn/m2, and 0.31–0.37, respectively, but with the addition of soy protein the respective values were 8.8–23.4 N/m2, 15.7–34.7 N sn/m2, and 0.23–0.25. NaCl in the muscle homogenates changed yield stress, consistency index and flow behavior index to 17.6–26.4 N/m2, 27.2–31.6 N sn/m2, and 0.23–0.25, respectively, but when both NaCl and soy protein were added, the respective values were 17.641 N sn/m2, and 0.24–0.29. Rheological parameters for homogenates containing soy protein decreased in value with NaCl addition but the magnitude of the decrease was lower when meats were present compared to the homogenate containing only soy proteins. Copyright © 1987, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates
Autor:BIANCHI, M.A.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B.
Filiación:Centro de lnvestigación y Tecnología de Carnes, Instituto Nacional de Tecnología Industrial, C.C. 157–1650, San Martin, Buenos Aires, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Univ. de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Consejo National de lnvestigaciones Cientificas y Técnicas de la, Argentina
Año:1987
Volumen:52
Número:4
Página de inicio:890
Página de fin:892
DOI: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14235.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v52_n4_p890_BIANCHI

Referencias:

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Citas:

---------- APA ----------
BIANCHI, M.A., PILOSOF, A.M.R. & BARTHOLOMAI, G.B. (1987) . Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates. Journal of Food Science, 52(4), 890-892.
http://dx.doi.org/10.1111/j.1365-2621.1987.tb14235.x
---------- CHICAGO ----------
BIANCHI, M.A., PILOSOF, A.M.R., BARTHOLOMAI, G.B. "Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates" . Journal of Food Science 52, no. 4 (1987) : 890-892.
http://dx.doi.org/10.1111/j.1365-2621.1987.tb14235.x
---------- MLA ----------
BIANCHI, M.A., PILOSOF, A.M.R., BARTHOLOMAI, G.B. "Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates" . Journal of Food Science, vol. 52, no. 4, 1987, pp. 890-892.
http://dx.doi.org/10.1111/j.1365-2621.1987.tb14235.x
---------- VANCOUVER ----------
BIANCHI, M.A., PILOSOF, A.M.R., BARTHOLOMAI, G.B. Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates. J. Food. Sci. 1987;52(4):890-892.
http://dx.doi.org/10.1111/j.1365-2621.1987.tb14235.x