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.
|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.|
Katedra Technologii i Chemii Mięsa
Uniwersytet Warmińsko-Mazurski w Olsztynie
pl. Cieszyński 1
e-mail: monika.modzelewska@ uwm.edu.pl