Selection criteria of meat emulsion fillers based on properties and cooking kinetics
Textural and functional properties of meat emulsions with or without fillers were determined in the raw state, at product-temperatures of 30, 40, 50, 60, 65, and 70 degrees C, and after showering. Reaction kinetics modelled the cooking process, and based on property changes during cooking, kinetics...
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| Veröffentlicht in: | Journal of food science 1991-03, Vol.56 (2), p.380-386 |
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| container_end_page | 386 |
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| container_issue | 2 |
| container_start_page | 380 |
| container_title | Journal of food science |
| container_volume | 56 |
| creator | Correia, L.R. (Technical Univ. of Nova Scotia, Halifax, Nova Scotia, Canada) Mittal, G.S Usborne, W.R |
| description | Textural and functional properties of meat emulsions with or without fillers were determined in the raw state, at product-temperatures of 30, 40, 50, 60, 65, and 70 degrees C, and after showering. Reaction kinetics modelled the cooking process, and based on property changes during cooking, kinetics parameters were calculated. Regression models of enthalpy changes of activation for product properties were developed as a function of filler properties. Regression models of fully cooked meat emulsion properties with respect to filler properties were also developed. Filler selection was based on regression models |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb05285.x |
| format | Article |
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(Technical Univ. of Nova Scotia, Halifax, Nova Scotia, Canada)</creatorcontrib><creatorcontrib>Mittal, G.S</creatorcontrib><creatorcontrib>Usborne, W.R</creatorcontrib><title>Selection criteria of meat emulsion fillers based on properties and cooking kinetics</title><title>Journal of food science</title><description>Textural and functional properties of meat emulsions with or without fillers were determined in the raw state, at product-temperatures of 30, 40, 50, 60, 65, and 70 degrees C, and after showering. Reaction kinetics modelled the cooking process, and based on property changes during cooking, kinetics parameters were calculated. Regression models of enthalpy changes of activation for product properties were developed as a function of filler properties. Regression models of fully cooked meat emulsion properties with respect to filler properties were also developed. 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Psychology</subject><subject>Heating</subject><subject>Mathematical models</subject><subject>Meat</subject><subject>Meat and meat product industries</subject><subject>MODELE</subject><subject>MODELOS</subject><subject>Reaction kinetics</subject><subject>Regression</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>TEXTURA</subject><subject>TEXTURE</subject><subject>VIANDE</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNqVkcGP1CAUxhujiePqP-CJbGLipZUHpYAXY1Z31ax6mF01XgilrxtmO2WETpz976XpRBMvRg4Q4Mf3Ht9XFKdAK8jjxaYC3oiSNQwq0BqqqaWCKVEd7hUrkIKWXNVwv1hRylgJUMuHxaOUNnTe82ZVXK1xQDf5MBIX_YTRWxJ6skU7EdzuhzTf9H4YMCbS2oQdyQe7GHYYJ4-J2LEjLoRbP96QPOHkXXpcPOjtkPDJcT0prs_fXp29Ky8_X7w_e31ZulprWjrtOiVr1ksuGsn7BqWTLUjZtVo5JZFpobVVnKKm0AlGW9sCMGmV6Dll_KR4vujmfn7sMU1m65PDYbAjhn0yWYpy2Sgp_41mH2tKJczo6V_oJuzjmD9iQNd19lA3GXq5QC6GlCL2Zhf91sY7A9TM0ZiNmaMxczRmjsYcozGH_PjZsYJNzg59tKPz6Y-CVkJSBpl7tXA__YB3_1HBfDh_s-aKZoVyUfBpwsNvBRtvTXZcCvP104X5KL416gtdm--Zf7rwvQ3G3sTc1fVaQ46n0fwXLri5Jg</recordid><startdate>199103</startdate><enddate>199103</enddate><creator>Correia, L.R. 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| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1991-03, Vol.56 (2), p.380-386 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1770376877 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | ADDITIF ALIMENTAIRE ADITIVOS ALIMENTARIOS ANALISIS ESTADISTICO ANALYSE STATISTIQUE Biological and medical sciences CARNE COCCION Cooking CUISSON Emulsions Fillers Food additives Food industries Fundamental and applied biological sciences. Psychology Heating Mathematical models Meat Meat and meat product industries MODELE MODELOS Reaction kinetics Regression TEMPERATURA TEMPERATURE TEXTURA TEXTURE VIANDE |
| title | Selection criteria of meat emulsion fillers based on properties and cooking kinetics |
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