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

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Author(s)

    • NI Chen
    • Department of Biochemistry and Food Science, Faculty of Agriculture, Kagawa University
    • HAYAKAWA Shigeru
    • Department of Biochemistry and Food Science, Faculty of Agriculture, Kagawa University

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 (<i>p</i><0.05). The serum may be a useful functional ingredient in meat products. <br>

Journal

  • Food Science and Technology Research

    Food Science and Technology Research 7(3), 235-238, 2001-08-01

    Japanese Society for Food Science and Technology

References:  20

Codes

  • NII Article ID (NAID)
    10008016027
  • NII NACSIS-CAT ID (NCID)
    AA11267620
  • Text Lang
    ENG
  • Article Type
    NOT
  • ISSN
    13446606
  • Data Source
    CJP  J-STAGE 
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