Thermal and Rheological Properties of Pork Emulsion as Affected by Different Contents of Salt and Fat Replacers

Y. Malila; Y. Srimarut; D. Charoensuk; P. Chaiwiwattrakul; W. Visessanguan

Thermal and Rheological Properties of Pork Emulsion as Affected by Different Contents of Salt and Fat Replacers

In: 63rd International Congress of Meat Science and Technology

Authors:

Y. Malila

Y. Malila National Center for Genetic Engineering and Biotechnology, 113 Thailand Science Park, Phahonyothin Rd., Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand; yuwares.mal@biotec.or.th

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Y. Srimarut

Y. Srimarut National Center for Genetic Engineering and Biotechnology, 113 Thailand Science Park, Phahonyothin Rd., Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand; yuwares.mal@biotec.or.th

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D. Charoensuk

D. Charoensuk National Center for Genetic Engineering and Biotechnology, 113 Thailand Science Park, Phahonyothin Rd., Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand; yuwares.mal@biotec.or.th

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P. Chaiwiwattrakul

P. Chaiwiwattrakul National Center for Genetic Engineering and Biotechnology, 113 Thailand Science Park, Phahonyothin Rd., Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand; yuwares.mal@biotec.or.th

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, and

W. Visessanguan

W. Visessanguan National Center for Genetic Engineering and Biotechnology, 113 Thailand Science Park, Phahonyothin Rd., Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand; yuwares.mal@biotec.or.th

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Type:: Chapter

Pages:: 380–381

DOI:: https://doi.org/10.3920/9789086868605_166

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Thermal and rheological properties of pork emulsion with different salt (1%, 3% w/w) and fat content (10% fat, 5% fat + 5% microcrystalline cellulose gel, MCG) were investigated. Substitution of fat with MCG significantly lowered enthalpy of melting fat particles (P<0.05) and elevating final protein denaturing temperature (P<0.05) regardless of salt content. Increase in salt content resulted in reduction of onset and peak temperature, and enthalpy of protein denaturation (P<0.05). Additionally, salt content greatly influenced storage modulus and initial phase angle of pork emulsion (P<0.05).

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Thermal and Rheological Properties of Pork Emulsion as Affected by Different Contents of Salt and Fat Replacers

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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