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.
2001
Volume 4
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Dolata W. , Piotrowska E. , Mróz J. 2001. TEXTURE AND PLASTICITY OF CHOPPED CANNED MEAT PRODUCTS AS AFFECTED BY VARIOUS VOLUMES OF WATER ADDED TO THE BATTER, EJPAU 4(2), #16.
Available Online: http://www.ejpau.media.pl/volume4/issue2/food/abs-16.html

TEXTURE AND PLASTICITY OF CHOPPED CANNED MEAT PRODUCTS AS AFFECTED BY VARIOUS VOLUMES OF WATER ADDED TO THE BATTER

W³odzimierz Dolata, Elżbieta Piotrowska, Jerzy Mróz

 

ABSTRACT



This work was aimed to investigations of the effect of different volumes of water added to the batter on texture parameters of model canned meat product. The INSTRON 1140 was used for determinations of texture parameters: the TPA test , cutting test with single Warner-Bratzler knife and single compression test till 80% of the sample height. The variance analysis and regression analysis were applied for the data evaluation. The results indicate that the volume of water added to the batter affects the parameters of texture of model canned meat product. Most of texture features analyzed were decreasing as the amount of water increased. The relations between most texture parameters were of the linear regression type. Also, for the cohesion and elasticity, non-linear relationships were found.

Key words: meat, chopped meat, water, texture.