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vol. 4, nr. 1 (2004)
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The effect of the mode of hydration of starch preparation on the dynamics of water in forcemeat and the final product
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Hanna Maria Baranowska1, Włodzimierz Dolata2, Elżbieta Piotrowska2, Magdalena Mańczak2
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1 Department of Physics, University of Agriculture ul. Wojska Polskiego 38/42, 60-637 Poznań |
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2 Institute of Meat Technology, University of Agriculture ul. Wojska Polskiego 38/42, 60-637 Poznań |
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vol. 4 (2004), nr. 1,
pp. 7-14
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abstract:
The study was undertaken to check the effect of the form of the E1412 starch preparation used as a substitute for some of the fat in highly refined sausages on their quality on the basis of the macro- and microscopic parameters characterizing the state of water in forcemeat and final sausages. The parameters determined included: thermal drip, free water content, total water, spin-lattice T1 and spin-spin T2 relaxation times. The best quality products were obtained with the starch product used in the form of 20% water dispersion prepared 24 hours before the process of chopping.
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keywords:
modified potato starch, commuted forcemeat, fat, low-field NMR
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original in:
Polish
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