Abstract
AbstractThe influence of storage time of duck breast muscles at ‐18°C on changes of rheological properties of gelled muscle tissue and a model sausage was studied for 200 days. Rheological parameters were determined by the Tyszkiewicz method and the modified Shama‐Sherman method. On the basis of the calculations of rheological parameters it was found that the eight‐element rheological model characterizes best rheological properties of gelled muscle tissue and model sausage. The changes of rheological parameters of model sausage are more complex in comparison with rheological parameters of gelled muscle tissue. In both kinds of samples, the changes of rheological parameters are influenced by the changes occurring in myofibrillar proteins as a result of the so called frozen denaturation. It appears, that in the case of gelled muscle tissue it is possible to use exchangeably the Tyszkiewicz or Shama‐Sherman method while for model sausage its rheological characteristics based on one of these methods exclusively would be insufficient. The changes occurring in rheological parameters of model sausage can not be predicted according to the changes in rheological parameters of gelled muscle tissue. On the other hand, these changes are reflected in significantly different values of consistency of model sausage evaluated organoleptically.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
