www.old.acta-agrophysica.org / monograph
back to section's list
 
Relaxation investigations of forcemeats and sausages with an addition of plant fat
(get PDF )
Hanna Maria Baranowska1, Elżbieta Piotrowska2, Włodzimierz Dolata2
1 Katedra Fizyki, Akademia Rolnicza im. A. Cieszkowskiego w Poznaniu ul. Wojska Polskiego 38/42; 60-637 Poznań
2 Instytut Technologii Mięsa, Akademia Rolnicza im. A. Cieszkowskiego w Poznaniu ul. Wojska Polskiego 38/42; 60-637 Poznań

Acta Agrophysica 146 (2007)

abstract: The aim of the performed investigations was to analyse water binding in forcemeats and finely-comminuted sausages manufactured with the addition of plant fat. Comparison of relaxation parameters with values of the free water content in relation to the total water content in sausages showed that plant fat is much better dispersed in the system. The quantity of bound water increases and its molecular dynamics is limited considerably. This exerts a significant impact on the quality of the obtained products. The applied partial replacement of animal fat by plant fat results in increase of free water content in the system, in comparison with products containing only one type of fat.
keywords: fat, forcemeat, low field NMR, water
original in: English