The apparent viscosity was evaluated to the change in viscosity
under a constant shear rate of 10 s1 for 60 s (Fig. 1). All batter
types were found to have thixotropic behavior since batter viscosity
decreased with an increase in rotation time. The addition of
kimchi powder to meat batter resulted in a significantly higher batter
viscosity compared to the control. Viscosity of meat batter increased
along with kimchi powder concentration and HKP-2 had
the highest viscosity among treatments. Elevating the viscosity of
meat batter is mainly related to the water binding capacity and
dietary fiber content. Similar results (Aktas & Genccelep, 2006;
Grigelmo-Miguel et al., 1999) were reported for the effect of dry
ingredients on the viscosity of frankfurters. Claus and Hunt
(1991) also found that an increase in fiber content while maintaining
constant fat and water proportions results in an increase in viscosity.
In this study, the viscosity of the batters made with 2% of
FKP and HKP increased with fiber addition because kimchi powders
contain about 30% of dietary fiber. In general, increasing emulsion
viscosity also results to increasing emulsion stability. These correlations
are an indication of the relationship between emulsion viscosity
and emulsion stability which are valuable criteria of quality
in meat processing (Zayas, 1997).