Rheological and Stability Transitions in Meat Batters Containing Soy Protein Concentrate and Vital Wheat Gluten

Physical/rheological properties of meat batters during heat‐processing were studied. Vital wheat gluten (VWG) and soy protein concentrate (SPC) were incorporated into meat batters which were heated to 40, 50, 60 and 70°C and held for 0, 30 and 60 min. Amounts of fat and aqueous fluid released during heating were determined. A two‐cycle compression test and shear modulus determination were used to evaluate rheological changes. VWG and SPC did not have any significant effect on either stability or textural changes. There was a significant interaction between temperature and time for stability and textural characteristics. Significant changes in rheological and stability properties of meat batters occurred in the 50–70°C region. Shear modulus showed a major increase at 54–57°C.