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Fat cell rupture in a comminuted meat batter as a determinative factor of heat stability

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Author: Tinbergen, B.J. · Olsman, W.J.
Type:article
Date:1979
Institution: Centraal Instituut voor Voedingsonderzoek TNO
Source:Journal of Food Science, 3, 44, 693-695
Identifier: 77202
Keywords: Nutrition · Medicine · Geneeskunde · Health · Gezondheid · Dietetics · Voedingsleer

Abstract

A method was developed for the selective extraction of fat from ruptured fat cells in comminuted sausage batters. It was found that over a wide range of chopping temperatures (4–28°C) the level of extractable fat in an unheated meat batter is significantly correlated (P < 0.001) with the percentage of fat separation after heating to 80°C or 120°C. The results indicate that the integrity of the fat cells in a sausage batter rather than the availability of released fat for emulsification determines the heat stability of the batter.