Phase Behavior of a Meat-Starch Extrudate Illustrated on a State Diagram |
| |
Authors: | C.I. Moraru T.-C. Lee M. V. Karwe J.L. Kokini |
| |
Affiliation: | Authors Moraru, Lee, Karwe, and Kokini are with the Food Science Dept. and Center for Advanced Food Technology, Rutgers Univ., 65 Dudley Rd., New Brunswick, NJ 08901. Direct inquiries to author Kokini (E-mail: ). |
| |
Abstract: | ABSTRACT: The phase behavior of a meat-starch extruded system was illustrated on a state diagram. A mixture of meat and potato granules (1.48:1) was extruded with a twin-screw extruder. The extrudates were equilibrated at relative humidities between 0 to 88% and their glass transitions were determined. Starch and proteins were phase separated at macromolecular level and retained their own phase transitions. The state diagram of the system showed that proteins dictated the texture of the mixed system, with starch contributing to the high value of the mechanical properties. Water had a plasticizing effect on both biopolymers. At room temperature, the extrudates with aw < 0.32 were glassy, while those with aw > 0.57 were rubbery. |
| |
Keywords: | meat starch extrusion glass transition DSC mechanical spectroscopy state diagram |
|
|