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vol. 9, nr. 1 (2007)
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Effect of basic chemical composition and functional additives on rheological characteristics of selected meat products
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Michał Olkiewicz, Stanisław Tyszkiewicz, Maria Wawrzynkiewicz
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Meat and Fat Research Institute, ul. Jubilerska 4, 04-190 Warszawa
e-mail: mol@ipmt.waw.pl
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vol. 9 (2007), nr. 1,
pp. 147-169
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abstract:
A study of selected popular market meat products was undertaken. The aim of the study was to examine their quality in a comprehensive way. The present work was undertaken in order to relate the rheological parameters of the employed methods (TPA, CASRA) with the level of functional components contained in the tested meat products, and to determine their effect on the rheological parameters. The following tests were carried out: basic chemical composition, Feder number, and the rheological test. The tested meat products revealed a high variability of the studied chemical discriminants and rheological parameters, which results from differentiated raw material composition, degree of protein hydration, and level of functional additives. The correlation analysis of rheological parameters of the studied products showed that the Feder number was best correlated with the rheological parameters. Multiple regression analysis allowed developing the equations of multiple regressions with the main chemical discriminants of the studied products for all the examined rheological parameters. The correlations indicated above and interactions between the studied rheological parameters and functional components of the tested products were well shown on PCA "bi-plots" and connect the relation between chemical composition of the product with the parameters of rheological characteristics.
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keywords:
meat products, raw material composition, functional additives, rheology characteristics, Principal Component Analysis (PCA)
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original in:
English
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