NDLI: Water Molecular Properties in Forcemeats and Finely Ground Sausages Containing Plant Fat

Content Provider	Springer Nature Link
Author	Barawska, Hanna Maria
Copyright Year	2010
Abstract	The paper presents a study on the molecular water dynamics on forcemeats and sausages containing plant fat and dietary fibre. The aim of the experiments was to analyse the state of water binding in relation to the way of preparation of the plant fat added. The addition of plant fat to sausages in solid form caused a considerable increase in the molecular dynamics of both water fractions in comparison with the forcemeat. Only the application of liquid plant fat restricted molecule mobility of both water fractions. The emulsification of plant fat resulted in the weakest water binding (140% productivity). Decreasing the amount of added water (productivity 130%) led to the improvement of the system relaxation parameters. In comparison with the control sample, the content of free water in relation to bound water decreased. The addition of fibre increased the content of free water in comparison with the systems without dietary fibre.
Starting Page	133
Ending Page	137
Page Count	5
File Format	PDF
ISSN	15571858
Journal	Food Biophysics
Volume Number	6
Issue Number	1
e-ISSN	15571866
Language	English
Publisher	Springer US
Publisher Date	2010-12-03
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Forcemeat Fat Low-field NMR Sausages Water dynamics Analytical Chemistry Biophysics and Biological Physics Food Science
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Biophysics Bioengineering Food Science Applied Microbiology and Biotechnology

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