Nauka Przyroda Technologie

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Monika Modzelewska-Kapituła, Halina Ostoja, Marek Cierach
Influence of rape-seed oil on sensory and textural properties of model comminuted meat products
Summary.

The study was aimed to investigate the effect of partial back fat substitution by rape-seed oil on composition, physical and sensorial properties of comminuted meat products. Four treatments were produced: control (40% of porcine fat) and products in which 12.5, 25 and 37% of back fat was substituted by oil. Modifications in fat composition resulted in changes in water and protein content (P < 0.05). Visible fat content differed only between control and the treatment in which 37% of back fat was replaced by rape-seed oil (P < 0.05). With the increased level of substitution the production yield decreased. The substitution of back fat by rape-seed oil did not cause changes in pH values and colour parameters of products, but modified hardness, springiness, chewiness and gumminess (TPA test), as well as consistency and binding (sensory evaluated). In conclusion, it is possible to substitute up to 25% of porcine back fat by rape-seed oil in comminuted meat product without any adverse effect on its quality parameters.

Key words: rape-seed oil, back fat, functional meat products, comminuted meat products
PDFFull text available in English in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom6/zeszyt2/art_32.pdf

For citation:

MLA Modzelewska-Kapituła, Monika, et al. "Influence of rape-seed oil on sensory and textural properties of model comminuted meat products." Nauka Przyr. Technol. 6.2 (2012): #32.
APA Monika Modzelewska-Kapituła, Halina Ostoja, Marek Cierach (2012). Influence of rape-seed oil on sensory and textural properties of model comminuted meat products. Nauka Przyr. Technol. 6 (2), #32
ISO 690 MODZELEWSKA-KAPITUłA, Monika, OSTOJA, Halina, CIERACH, Marek. Influence of rape-seed oil on sensory and textural properties of model comminuted meat products. Nauka Przyr. Technol., 2012, 6.2: #32.
Corresponding address:
Monika Modzelewska-Kapituła
Katedra Technologii i Chemii Mięsa
Uniwersytet Warmińsko-Mazurski w Olsztynie
pl. Cieszyński 1
10-718 Olsztyn
Poland
e-mail: monika.modzelewska@ uwm.edu.pl
Accepted for print: 13.01.2012