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vol. 9, nr. 1 (2007)
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Effect of the substitution of meat by a protein preparation on the rheological properties of finely-comminuted sausage forcemeats
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Ryszard Rezler1, Elżbieta Piotrowska2, Włodzimierz Dolata2, Michał Wojciechowski2
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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, Wojska Polskiego 31, 60-624 Poznań
e-mail: rezler@owl.au.poznan.pl |
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vol. 9 (2007), nr. 1,
pp. 221-231
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abstract:
The aim of the performed investigations was to determine the influence of the substitution of the protein contained in meat tissue by the protein preparation AproPORK Plus 85-HF on the rheological properties of forcemeats and final products obtained with their assistance during their thermal treatment as exemplified by forcemeats used to manufacture finely-ground sausages of the 'hot-dog' type. Value changes of basic parameters characterising the above properties were determined with the assistance of the DMTA technique. It was found that rheological parameters and, consequently, the texture of the examined cuttered sausages were influenced by both the physical condition and the proportion of the continuous phase as well as by the structural parameters of the discontinuous phase of fragments of the meat tissue. This found its reflection in the consistency of the forcemeat, which was the effect of the structuralisation process. The reduction in the meat tissue proportion accompanied by increased water content in the forcemeat resulted in loosening of its structure. This was evident both in the level of values of basic rheological parameters and in the increase of scalding losses. In comparison with the unmodified products, the final articles modified with the applied protein extract were characterised by increased plastic properties.
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keywords:
rheology, proteins, finely comminuted meat batters
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original in:
English
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