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Viscoelastic properties of Bologna sausages by dynamic methods
- Source :
-
Journal of Food Engineering . Aug2004, Vol. 63 Issue 3, p291. 8p. - Publication Year :
- 2004
-
Abstract
- A series of sequential oscillatory dynamic tests was able to characterise the different stiffness of a few commercial high-quality Bologna sausages. Independently of their formulation, all samples were characterised as linear viscoelastic solids at strain amplitudes smaller than 1.3–8.1%.Using Friedrich and Heymann theory [J. Rheol. 32 (1988) 235], the study of the frequency dependence of the complex shear modulus (<f>G*</f>) permitted their protein network to be characterised in terms of a practically constant order of the relaxation function <f>α</f> (=0.10 ± 0.01) and a composition-dependent stiffness parameter (<f>Aα</f>). This was also confirmed by a validation test on another sample of Bologna sausage of different composition. By referring to fat-rich specimens <f>Aα</f> might be useful for distinguishing between products of different composition and sensory properties. [Copyright &y& Elsevier]
- Subjects :
- *DYNAMIC testing
*SAUSAGES
*VISCOELASTICITY
*RELAXATION phenomena
*FAT
Subjects
Details
- Language :
- English
- ISSN :
- 02608774
- Volume :
- 63
- Issue :
- 3
- Database :
- Academic Search Index
- Journal :
- Journal of Food Engineering
- Publication Type :
- Academic Journal
- Accession number :
- 12097309
- Full Text :
- https://doi.org/10.1016/j.jfoodeng.2003.08.012