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1
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Effect of variable content of phosphorus and collagen on rheological characteristics of a mortadella

100%
Olkiewicz M., Moch P., Ostrowska A.
Acta Agrophysica
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2009
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tom 13
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nr 1[166]
The subject of the work was the assessment of the effect of variable content of total phosphorus and collagen in a model product on its rheological characteristics. The trial material was formed by 5 variants of model mortadella made of lean pork shoulder (40-60%), pork stomachs (10-30%), neck pork fat in cubes (20%) and 10% addition of water-fat-protein emulsion (5/5/1). The following factors were determined: water, total protein, fat, NaCl, total phosphorus and collagen contents. The so-called invariables were calculated, i.e. content ratios of: water to protein (Feder’s number), fat to protein, phosphorus to protein and collagen to protein. The rheological properties of mortadella were tested with the CASRA method. The growing share of shoulder of higher protein content in the recipe resulted in an increase in total phosphorus content in the product and it led to strengthening of its structure and improvement of its consistency, which was shown in the linear increase in plasticity (P) and fall of product elasticity (E) and fluidity (F). The growing share of pork stomachs resulted in weakening of the structure and worsening of the product consistency, as shown by decrease in plasticity (P) and increase in elasticity (E) and fluidity (F).
2
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Effect of addition of cellulose preparation on the quality and structure of finely ground model processed meat products

84%
Makala H., Kern Jedrychowski J.
Acta Agrophysica
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2009
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tom 13
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nr 1[166]
The effect of addition of wheat cellulose preparation on the quality and structure of finely ground model products was tested. Apart from potassium tripolyphosphate, the wheat cellulose preparation WF-400 was added to the stuffing, at different levels of addition of technological water: 30, 50 and 80%. The testing of the model processed meat products covered: determination of heat leakage, evaluation of the basic composition in the preserved product block according to the relevant PN ISO standards, quality and profile sensory evaluation, analysis of texture profile and tensile strength of slices with the universal machine Zwick model 1445. The values of the evaluated parameters of texture profile and quality and sensorial profile of model products were substantially affected by the level of addition of technological water. The higher level of water addition substantially lowered the values of the tested parameters. The preparation of tripolyphosphate as well as tripolyphosphate and cellulose effectively reduced cooking losses and they had a structure-creating action, the cellulose preparation “strengthened” the action of phosphates. In result of the trial the use of cellulose preparation as a functional additive and/or with potassium tripolyphosphate to finely ground meat products was found reasonable and, in particular, to the products of different level of addition of technological water.
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

84%
Adamczak L., Slowinski M., Pisula A., Tomaszczyk E., Borysiak M.
Acta Scientiarum Polonorum. Technologia Alimentaria
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2006
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tom 05
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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

The effect of functional blends on shelf life of model processed meats

67%
Bilska A., Krysztofiak K., Uchman W., Konieczny P., Fabianowska-Stasiak I., Pipowski P.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
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2008
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tom 11
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nr 2
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