Dynamic rheological studies on salt-soluble proteins from three porcine muscles

Gerald H. Robe, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

19 Scopus citations


The effect of phosphates on the rheological properties of porcine Longissimus dorsi (LD, white), Serratus ventralis (SV, red) and Vastus intermedius (VI, red) muscle salt-soluble proteins (SSP) was examined. Changes in shear stress and viscosity as a function of shear rate of 4 mg/ml SSP suspensions indicated pseudoplastic flow. Viscosity and shear stress values were higher for LD than for SV samples, and 0.25% tripolyphosphate decreased shear stress for both muscle types. SSP suspensions (5–30 mg/ml) gelled during heating from 20 to 74°C and the changes in the dynamic shear storage modulus (G′) greatly depended on the protein concentration and differed for LD, SV and VI proteins. Addition of 0.25–0.60% pyro- and tripolyphosphate reduced G′, but NaCl at comparable ionic strengths did not show this effect. It was shown that red and white muscle SSP exhibited different rheological properties but responded similarly to phosphate treatments.

Original languageEnglish
Pages (from-to)137-146
Number of pages10
JournalTopics in Catalysis
Issue number2
StatePublished - 1993

ASJC Scopus subject areas

  • Catalysis
  • General Chemistry


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