Preferencje help
Polish version English version Język
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 5

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych:  meat batter
help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1

The effect of carbonate preparations on the rheological properties of meat batter and on sausage quality

100%
Dolata W., Piotrowska E., Krzywdzinska M.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
1999
|
tom 02
|
nr 2
The effect of three different carbonate preparations BTC, OPREN and QTR on the rheologic properties and quality of meat batter and comminuted sausages was studied. Meat batters and the manufactured comminuted sausages were used as experimental material. Carbonate preparations were added to the batters according to the instructions of the producers. Sausage batters were analysed 4 to 5 hrs and the sausages 24 hrs after their production. Carbonate preparations added during meat chopping operation were found to increase pH value and decrease thermal drip in the batter whereas sausage texture and sensory quality were not worsened in comparison with the control sausage. Carbonate additives increased considerably the yield of finished products. The experimental findings demonstrated that the examined carbonate preparations may be used in the commercial production of comminuted sausages.
2

The effect of rosemary preparations on the microbial quality and TBARS value of model pork batters

72%
Hac-Szymanczuk E., Lipinska E., Stasiuk M.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2011
|
tom 10
|
nr 2
Background. Rosemary (Rosmarinus officinalis L.) extracts have a potent antioxidant and antibacterial activity and are widely used in the food industry. The effect of added rosemary preparations on the microbiological quality and process of lipid oxidation of model pork batters, immediately after preparation (“0”) and 1, 3 and 7 days of chillstorage (4-6°C) was analysed in the study. Material and methods. Experiments were conducted with three types of rosemary preparations, i.e.: dried spice, essential oil and a commercial preparation (TasteGuard P). The experimental material consisted of meat batter produced from porcine musculus longissimus dorsi and water. Microbiological examinations covered determinations of the total count of mesophilic aerobic microorganisms, psychrophilic bacteria, coliforms and enterococci. In tum, chemical analyses involved determination of the TBARS value. Results. The rosemary preparations did not exhibit either antibacterial properties against aerobic mesophilic or psychrophilic bacteria. The essential rosemary oil was observed to inhibit the growth of coliform bacteria and enterococci, whereas the dried spice examined was found to increase the counts of aerobic mesophilic bacteria, coliforms and enterococci. None of the rosemary preparations terminated the lipid oxidation process. Conclusions. The results obtained in this study point to the necessity of continuing inves- tigations to determine the dose of rosemary preparations that would inhibit the growth of microflora being the most frequent cause of raw materials and products spoilage and, simultaneously, restrict oxidation of their lipids.
3

The effect of comminution degree and fat content in meat batters on the pasteurizing P and sterilizing F value of model canned meat products

72%
Adamczak L., Slowinski M., Pisula A., Tomaszczyk E., Borysiak M.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2006
|
tom 05
|
nr 2
65-72
The main objective of this study was to evaluate the influence of fat content and degree of chopping of meat batters on the dose of heat which is delivered to meat during pasteurization and sterilization processes of canned meat products. Four types of canned meat were produced: coarse and finely chopped and with different meat and fat content in the formulation in each of five series. Products with lower content of fat - around 10% were concerned as “lean” while with 30% of fat as “fatty”. All types of canned meat were heated for 40 minutes in 100°C (pasteurization) and in 121°C (sterilization). During heating temperature in the core of canned meat was measured every 30 seconds. Based on that the heating dose for each type of canned meat was calculated. Independently of heating and degree of chopping, higher doses were delivered to samples with lower content of fat. The degree of chopping had significant effect on pasteurization value P and sterilization value F both in “lean” and “fatty” canned products. Higher values were obtained for coarse ground that for finely chopped meat batters.
4

Analysis of the properties of meat batter with fat replaced of wheat and oat fiber

72%
Baranowska H. M., Piotrowska E., Rezler R., Dolata W.
Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
|
2007
|
tom 01
|
nr 2
5

The effect of fat substitution with a potato fiber preparation on microstructure of batters and processed meat products

58%
Krzywdzinska-Bartkowiak M., Dolata W., Piotrowska E.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2005
|
tom 04
|
nr 2
The study investigated the effect of fat substitution with a potato fiber preparation Potex on changes in the microstructure of finely comminuted meat batters and processed meat products produced from such batters. Fat was replaced with a potato fiber preparation in the amount of 1 %, 2% and 3%. Microstructure of batters and processed meat products was assessed using a computer image analysis system. In batters apparent viscosity, drip loss and free water content were determined. Produced meat products were subjected to sensory examination of overall desirability of model products. The best quality products were obtained from batter produced with no fat substitution with a potato fiber preparation.
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.