Resumen

SEPULVEDA COSSIO, Cesar Augusto; RESTREPO MOLINA, Diego Alonso  y  CIRO VELASQUEZ, Héctor José. Effect of Addition of Hydrocolloids on Rheological Properties of the Brines Used to Prepare Cooked Ham. Rev. Fac. Nac. Agron. Medellín [online]. 2013, vol.66, n.1, pp.6969-6979. ISSN 0304-2847.

In order to determine the effect on some rheological properties such as viscosity, elastic modulus (G') and loss tangent (tan δ) of the inclusion of locust bean gum (GA), kappa carrageenan (CK) and iota carrageenan (CI) in brines to inject in cooked ham, a statistical mixture design was established to commercial ham (1% hydrocolloids) in which individual, binary and tertiary mixtures of GA, CK and CI were prepared. The results were analyzed using the response surfaces methodology. The results indicated that the brine with the lowest viscosity was to kappa carrageenan (CK=100%), the brine gel with the highest value of elastic modulus (G') was to the binary mixture containing 3.8 (GA): 96.2 (CK), and the gel with the lowest loss tangent and viscosity was present in the tertiary mixture of 10.56 (GA): 72.56 (CK): 16.88 (CI).

Palabras clave : Gums; rheology; viscoelasticity; meat.

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