The study presents results of investigations of meat batters containing plant fat. The aim of those experiments was analysis of water molecular dynamics during the process of system heating which depends on the method of plant fat preparation (in solid or liquid state). Investigations in temperatures ranged from 20 to 72°C were carried out employing the technique of low-field nuclear magnetic resonance (NMR). This technique allow to analyse the qualitative and quantitative water binding. It was found that during heating more water is bound in the system containing plant fat. Activation energy of the molecule rotation motion of the free and bound water fractions in meat batters was calculated. Changes in the molecular dynamics of both water fractions were observed in meat batters containing plant fat in comparison to the control system. The performed analysis of water molecular dynamics in the examined system revealed that the reduction of the fat tissue content with a simultaneous introduction into the system of plant fat distinctly altered both qualitative and quantitative water binding in meat batters. The state of the applied replacer exerts an unambiguous impact on the possibilities of development of fat-water emulsion. Investigations carried out on the molecular level indicate that the application of fat tissue replacers in meat products may exert a significant influence on the quality of water binding in the course of the production process.
|MLA||Baranowska, Hanna Maria. "Temperaturowe właściwości farszów mięsnych badane techniką NMR." Nauka Przyr. Technol. 4.2 (2010): #13.|
|APA||Hanna Maria Baranowska (2010). Temperaturowe właściwości farszów mięsnych badane techniką NMR. Nauka Przyr. Technol. 4 (2), #13|
|ISO 690||BARANOWSKA, Hanna Maria. Temperaturowe właściwości farszów mięsnych badane techniką NMR. Nauka Przyr. Technol., 2010, 4.2: #13.|
Hanna Maria Baranowska
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 38/42