STRESS-RELAXATION KINETICS OF MEAT BATTERS CONTAINING VARIOUS FILLERS DURING SMOKEHOUSE COOKING

被引：10

作者：

CORREIA, LR ^{[1
]}

MITTAL, GS ^{[1
]}

机构：

[1] UNIV GUELPH,SCH ENGN,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

JOURNAL OF TEXTURE STUDIES | 1990年 / 21卷 / 01期

关键词：

D O I：

10.1111/j.1745-4603.1990.tb00466.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes in stress relaxation properties during smokehouse cooking of meat batters containing various fillers were determined. The fillers used were butter‐milk powder, corn starch, modified corn starch, modified wheat flour, soy‐protein concentrate, whey‐protein concentrate, and micro‐crystalline cellulose. The cooking process was modelled using reaction kinetics and Eyring's absolute reaction rate theory. Enthalpy and entropy changes of activation were calculated for various properties and fillers. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：75 / 96

页数：22

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