Nauka Przyroda Technologie

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Hanna Maria Baranowska, Elżbieta Piotrowska, Ryszard Rezler, Włodzimierz Dolata
ANALYSIS OF THE PROPERTIES OF MEAT BATTER WITH FAT REPLACED OF WHEAT AND OAT FIBER
Summary. The state of water in meat batter modified with wheat and oat fibre was investigated by the method of low field nuclear magnetic resonance (NMR). The study was performed for meat batter of model meat products. The fat was replaced by wheat fiber (Vitacel WF 200) or oat fiber (Vitacel HF 200) in the amounts of 5%, 7.5%, 10%. The fiber was mixed with water at the ratio 1:5. The modified products were subjected to measurements of free water content, apparent viscosity, spin-lattice R1 and spin-spin R2 relaxation rates. All the samples modified with wheat and oat fibres showed greater free water content than the control sample. The apparent viscosity of all samples of meat batter modified with natural fiber was found to decrease with increasing fiber content. Significant differences between the R1 values for the control sample and all the samples modified with fiber mean that water is weakly bonded in the system. For the samples modified with oat fiber the relaxation rate R1 increased with increasing fiber content, which suggests a decrease in the free water content in these systems. The values of the relaxation rate R2 brings information on the mobility of free water molecules in the samples as its value decreases with increasing water mobility. The changes in the water mobility of modified samples were irregular. Analysis of the parameters R1 and R2 indicates that the fat substitution of 7.5% of fiber is the best. The increase in R1 for the modified samples with respect to the value for unmodified sample suggests a decrease in the free water content in the former, which means that the water is well bonded with the meat batter components, and in particular with the fiber added.
Key words: wheat and oat fiber, meat batter, relaxation rates, free water
PDFFull text available in English in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom1/zeszyt2/art_37.pdf

For citation:

MLA Baranowska, Hanna Maria, et al. "ANALYSIS OF THE PROPERTIES OF MEAT BATTER WITH FAT REPLACED OF WHEAT AND OAT FIBER." Nauka Przyr. Technol. 1.2 (2007): #37.
APA Hanna Maria Baranowska, Elżbieta Piotrowska, Ryszard Rezler, Włodzimierz Dolata (2007). ANALYSIS OF THE PROPERTIES OF MEAT BATTER WITH FAT REPLACED OF WHEAT AND OAT FIBER. Nauka Przyr. Technol. 1 (2), #37
ISO 690 BARANOWSKA, Hanna Maria, et al. ANALYSIS OF THE PROPERTIES OF MEAT BATTER WITH FAT REPLACED OF WHEAT AND OAT FIBER. Nauka Przyr. Technol., 2007, 1.2: #37.
Corresponding address:
Hanna Maria Baranowska
Hanna Maria Baranowska
Katedra Fizyki
Akademia Rolnicza im. Augusta Cieszkowskiego
Wojska Polskiego 38/42
60-637 Poznań, Poland

e-mail: hmbar@au.poznan.pl
Accepted for print: 4.06.2007