Ermittlung materialwissenschaftlicher Kennwerte von Fleisch- und Fischprodukten

Nico Hildebrandt, Bernhard Senge, Technische Universität Berlin, Technische Universität Berlin
Knowledge on the structuring mechanisms during the processing of fermented and structured meat and fish products is often obtained from microscopical and sensory investigations. The objective of the work was the material scientific analysis and assessment of the complex structuring mechanisms of minced muscle tissue in the micro structure during fermentation and structuring processes with rheological methods. Oscillation tests in timesweep were applied within the linear viscoelastic region to
more » ... elastic region to investigate the behavior of muscle homogenates from beef, pork and carp during the fermentation process. The development of structure was described as a gelification process depending on acidification and time. The rheological parameters loss factor tan δ and storage modulus G' were used to divide the fermentation process into different phases of structure formation. Four phases were found for the fermentation process of beef and pork and five phases for carp homogenates, respectively. Experiments were carried out with beef homogenates to investigate the influence of the addition of salt, starter culture and type of starter culture on the mechanisms of structure formation during the fermentation process. The pre-structuring of meat proteins due to the addition of salt and the denaturation of the meat proteins were found to be key factors for the development of a particle gel network. Slow rates of acidification were found to result in better structure of the particle gel network. Investigations on the fermentation process of pork homogenates lead to the new parameter rate of structure formation vStr, which was obtained by the first derivation of the G'(t) curve. With increasing water and fat (S8) content vStr decreases. With increasing S8 content, the viscous properties increases, but with increasing water content, the relation from viscous to elastic properties did not change. A S8 content over 30 % prevents the development of a particle gel network. The addition of Ca-lactate leads to a slight decreasing of the pre- struct [...]
doi:10.14279/depositonce-2316 fatcat:7c67hp5p7bb3paatskmbxz7bem