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Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 4 (2) 2005 pp. 97 - 109

Mirosława Krzywdzińska-Bartkowiak, Włodzimierz Dolata, Elżbieta Piotrowska

THE EFFECT OF FAT SUBSTITUTION WITH A POTATO FIBER PREPARATION ON MICROSTRUCTURE OF BATTERS AND PROCESSED MEAT PRODUCTS

Abstract The study investigated the effect of fat substitution with a potato fiber preparation Potex on changes in the microstructure of finely comminuted meat batters and processed meat products produced from such batters. Fat was replaced with a potato fiber preparation in the amount of 1%, 2% and 3%. Microstructure of batters and processed meat products was assessed using a computer image analysis system. In batters apparent viscosity, drip loss and free water content were determined. Produced meat products were subjected to sensory examination of overall desirability of model products. The best quality products were obtained from batter produced with no fat substitution with a potato fiber preparation.
Keywords: computer image analysis, microstructure meat batters, potato fiber, fat, collagen fibers
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/10_2_2005.pdf

For citation:

MLA Krzywdzińska-Bartkowiak, Mirosława, et al. "THE EFFECT OF FAT SUBSTITUTION WITH A POTATO FIBER PREPARATION ON MICROSTRUCTURE OF BATTERS AND PROCESSED MEAT PRODUCTS." Acta Sci.Pol. Technol. Aliment. 4.2 (2005): 97 - 109.
APA Krzywdzińska-Bartkowiak M.,Dolata W.,Piotrowska E. (2005). THE EFFECT OF FAT SUBSTITUTION WITH A POTATO FIBER PREPARATION ON MICROSTRUCTURE OF BATTERS AND PROCESSED MEAT PRODUCTS. Acta Sci.Pol. Technol. Aliment. 4 (2), 97 - 109
ISO 690 KRZYWDZIńSKA-BARTKOWIAK, Mirosława, DOLATA, Włodzimierz, PIOTROWSKA, Elżbieta. THE EFFECT OF FAT SUBSTITUTION WITH A POTATO FIBER PREPARATION ON MICROSTRUCTURE OF BATTERS AND PROCESSED MEAT PRODUCTS. Acta Sci.Pol. Technol. Aliment., 2005, 4.2: 97 - 109.