Rheological properties of fish actomyosin and pork actomyosin solutions

作者：Liu Ru; Zhao Si ming; Xiong Shan bai^*; Qiu Cheng guang; Xie Bi jun

来源：Journal of Food Engineering, 2008, 85(2): 173-179.

DOI：10.1016/j.jfoodeng.2007.06.031

• actomyosin
• rheological property
• mathematic model

Rheological properties of actomyosin (AM) solutions from silver carp and pork were investigated by means of rotational rheometer, and described by the power law model. AM solution behaved as pseudoplastic fluid under all test conditions (AM concentration: 425 mg/mL; temperature: 5-45 degrees C; ionic strength: 0-1.0 M; pH: 6.7-12.3). Systems with higher protein concentration exhibited bigger consistency coefficients and smaller flow indexes than those with lower protein concentration. Compared with pork AM solution, consistency coefficient of fish AM solution was higher at corresponding protein concentration, and its increase with respect to AM concentration was more prominent. Consistency coefficient declined with increasing temperature and pH. The Arrhenius model described successfully the temperature dependence of consistency coefficient (p < 0.001). Activation energy of fish AM solution was lower than that of pork AM solution. With increasing ionic strength, consistency coefficient of fish AM solution showed an increasing trend while that of pork AM increased and then decreased.

• 出版日期2008-3
• 单位华中农业大学