EJPAU 2006. Dolatowski Z. , Karwowska M. AN ASSESSMENT OF FAT SUBSTITUTION WITH BUCKWHEAT SEED PREPARATION ON THE QUALITY OF COMMINUTED MEAT PRODUCTS

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2006
Volume 9
Issue 4

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Dolatowski Z. , Karwowska M. 2006. AN ASSESSMENT OF FAT SUBSTITUTION WITH BUCKWHEAT SEED PREPARATION ON THE QUALITY OF COMMINUTED MEAT PRODUCTS, EJPAU 9(4), #43.
Available Online: http://www.ejpau.media.pl/volume9/issue4/abs-43.html

AN ASSESSMENT OF FAT SUBSTITUTION WITH BUCKWHEAT SEED PREPARATION ON THE QUALITY OF COMMINUTED MEAT PRODUCTS

Zbigniew J. Dolatowski, Małgorzata Karwowska
Department of Meat Technology and Food Quality, Agricultural University of Lublin, Poland

ABSTRACT

Research has been conducted to determine the effect of fat substitution with buckwheat preparation on colour and lipid stability during 30 days of storage at 4°C in aspect of preparation usefulness as fat replacement in comminuted meat products. The results indicate the influence of fat substitution with buckwheat preparation on the colour changes of comminuted meat products as well as lipid oxidation. The reduction of fat level decreased the lightness and increased the redness, although yellowness was only slightly affected. During the storage of meat products slight changes of CIE L*a*b* parameters were noted. TBA values increased for all options after 10 days since the production but decreased for options with fat substitution with buckwheat preparations after 20 days since the production and increased for controls.

Key words: meat product, buckwheat, texture, colour.

Zbigniew J. Dolatowski
Department of Meat Technology and Food Quality,
Agricultural University of Lublin, Poland
8 Skromna St, 20-704 Lublin, Poland
phone: (+ 48 81) 462-33-41

Małgorzata Karwowska
Department of Meat Technology and Food Quality,
Agricultural University of Lublin, Poland
8 Skromna St, 20-704 Lublin, Poland
phone: (+ 48 81) 462-33-41
email: malgorzata.dudek@ar.lublin.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.