Stress relaxation characteristics of low-fat chicken sausages made in Argentina

Abstract

Low-fat sausages were prepared with fresh chicken breast meat and formulated with different levels of added fat, whey protein concentrate, and hydrocolloids (xanthan and guar gums) to study the effect of composition on the stress relaxation behavior of the products. Stress relaxation experiments were conducted on precooked sausages at 25 °C. Generalized Maxwell and empirical Peleg models were used to predict the stress relaxation behavior of the material. A model with seven maxwellian elements in parallel with a pure elastic element showed a very good agreement with experimental data. Results show that the proposed model satisfactorily fits the experimental data better than Peleg's model or Maxwell models with less elements. The relaxation time distribution functions were obtained. The characteristic relaxation time was shorter (2500 s) for the formulations with no added fat which produced a less elastic product while the sausages with added fat showed longer characteristic relaxation time (5000 s). The stress relaxation experiment differentiated the viscoelastic nature of different formulations due to reduction of fat content.