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vol. 2, nr. 2 (2003)
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Evaluation of the effect of the substitution of fat for pea cellulose on the water binding state in sausage forcemeat
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Hanna Maria Baranowska, Włodzimierz Dolata, Elżbieta Piotrowska, Michał Piątek
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Department of Physics, Institute of Meat Technology2, University of Agriculture, ul. Wojska Polskiego 31, 60-637 Poznań |
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vol. 2 (2003), nr. 2,
pp. 293-300
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abstract:
The aim of the investigations conducted was to analyze the water binding state in fine sausage forcemeat, produced with differing proportions of rehydrated pea cellulose as a substitute for fat. The apparent viscosity and spin-lattice and spin-spin relaxation times were measured. The result obtained from the viscosity measurements suggests that in the case of the application of pea cellulose as a fat substitute, a replacement of 10% should not be exceeded. The results obtained from the spin-spin T2 relaxation time measurements show that the water is in two fractions in the systems: bound water and free water. The replacement of some of the fat with pea cellulose causes an interaction of the fat emulsion with the cellulose fibers, which facilitates good binding in the forcemeat. However, too high a fat substitution leads to a situation in which the interaction of water with the cellulose is predominant, with no participation of the fat emulsion. The forcemeat is then characterized by a lower apparent viscosity as a result of the excess of weakly bound water.
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keywords:
pea cellulose, fat, forcemeat
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original in:
English
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