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vol. 9, nr. 1 (2007)
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The effect of the plant fat Akoroma OM on the mechanical properties of finely comminuted sausage batters
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Ryszard Rezler
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Department of Physics, Agricultural University, ul. Wojska Polskiego 38/42, 60-637 Poznań
e-mail: rezler@owl.au.poznan.pl |
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vol. 9 (2007), nr. 1,
pp. 209-219
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abstract:
The aim of the study was to investigate the effect of temperature on the rheological properties of model meat batters with different degree of replacement of animal fat with the plant fat Akoroma OM subjected to thermal processing as well as the final products manufactured from them. Using the DMTA (Dynamic Mechanical Thermal Analysis) technique, the author determined basic parameters at different temperatures. The application of the hydrogenated plant fat (Akoroma OM) as a pork fat replacer contributes, primarily, to a better dispersion of the fat and binds it with the structure of the finished product. This is apparent in the increase of the elastic properties of the final products and decrease of the cooking loss.
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keywords:
rheology, plant fat, finely comminuted meat batters
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original in:
English
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