Rheological Properties of Meat Sauces as Influenced by Temperature

In this study, steady-state and oscillatory rheology of seven commercial meat sauces were investigated in the temperature range of 0-75 degrees C using a controlled-stress rheometer, at shear rates between 0.1 and 100 s(-1) and oscillatory frequency sweeps of 0.01-10 Hz. The sauces exhibited pseudoplastic behavior well described by the Hershel-Bulkley model (R-2 >= 0.975). Estimates of model parameters showed that the yield stress and consistency index ranged from 0.027 to 33.958 Pa and 4.614 to 41.313 Pas(n), respectively. The flow behavior index, n (0.027 <= n <= 0.551), confirmed the pseudoplastic behavior of the sauces. Temperature had a statistically significant effect on the estimated model parameters (p < 0.05). Furthermore, temperature dependency on oral shear viscosity followed an Arrhenius-type model (R-2 >= 0.952). The oscillatory tests results revealed that all the sauces behaved like weak gels. Storage modulus (G ') was greater than loss modulus (G '') within the studied frequency range, indicating a dominant elastic structure over viscous property. Viscoelastic properties were modelled by the power law function of oscillatory frequency (R-2 >= 0.958). The related magnitude ranged from 23.998 to 2176.25 Pas(n) and 0.114 to 0.277 for consistency index and flow behavior index, respectively. Linear and nonlinear/power modified Cox-Merz rule (R-2 >= 0.784) were satisfactorily applied to correlate apparent and complex viscosity values at all the temperatures studied.

Automated summary

This study investigated the rheological properties of seven commercial meat sauces at different temperatures, showing pseudoplastic behavior with significant temperature effects. The sauces behaved like weak gels in oscillatory tests, with viscoelastic properties following a power law model of oscillatory frequency. The application of linear and nonlinear Cox-Merz rule proved satisfactory in correlating viscosity values at different temperatures.