Viscoelastic properties and physicochemical characteristics of pressurized ostrich-meat emulsions containing gum additives

Ostrich meat emulsions containing composite gums were set by combined pressure and temperature. Subsequently, the pressurized gels were characterized by dynamic oscillatory, creep and other physicochemical measurements. In particular, the viscoelastic measuring system is a promising tool for ensuring quality of food biopolymers. Therefore, this methodology is relevant in the area of controlling quality or developing new products where difficulty exists in solubilising the samples.