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vol. 7, nr. 1 (2006)
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The effect of hydration of a protein preparation on the state of water in fine forcemeat sausages
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Hanna Maria Baranowska1, Elżbieta Piotrowska2, Włodzimierz Dolata2
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1 Department of Physics, Agricultural University, ul. Wojska Polskiego 38/42, 60-637 Poznań |
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2 Institute of Meat Technology, Agricultural University, ul. Wojska Polskiego 31, 60-624 Poznań |
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vol. 7 (2006), nr. 1,
pp. 29-38
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abstract:
The study was undertaken to establish changes in water binding in fine forcemeat with some of the meat substituted by the protein preparation CC 400. Three different variants of hydration of the preparation were tested: 1:5, 1:7.5 and 1:10. At each level of hydration the meat was substituted in 5%, 10% and 15% of that in the initial state (reference sample). The content of total and free water was determined along with the spin-lattice and spin-spin relaxation times. The forcemeat was subjected to thermal treatment and the amount of thermal drip was measured. The degree of hydration of the protein preparation was found to determine the mutual relations between the free and bound water in the forcemeat and the molecular dynamics of water. The greatest amount of bound water and the smallest thermal drip were obtained for the protein preparation hydration at the ratio 1:7.5. Higher hydration can only be used at 5% meat substitution. The samples with 15% meat substitution should be hydrated at 1:5 ratio.
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keywords:
forcemeat, low field NMR, protein preparation, water
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original in:
Polish
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