Texture and plasticity of chopped canned meat products as affected by various volumes of water added to the batter

• Autorzy: Dolata W. , Piotrowska E. , Mroz J.
• Języki publikacji: EN

Abstrakty

EN

This work was aimed to investigations of the effect of different volumes of water added to the batter on texture parameters of model canned meat product. The INSTRON 1140 was used for determinations of texture parameters: the TPA test , cutting test with single Warner-Bratzler knife and single compression test till 80% of the sample height. The variance analysis and regression analysis were applied for the data evaluation. The results indicate that the volume of water added to the batter affects the parameters of texture of model canned meat product. Most of texture features analyzed were decreasing as the amount of water increased. The relations between most texture parameters were of the linear regression type. Also, for the cohesion and elasticity, non-linear relationships were found.

Słowa kluczowe

EN

meat; plasticity; texture; tinned meat product; water; cutting test; chopped meat

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2001
• Tom: 04
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Dolata W.

• August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Piotrowska E.

autor

Mroz J.

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