The effect of addition of hydrothermally processed oat on the oxidation-reduction potential of a model meat product
Zbigniew J. Dolatowski
dziekanat.bhz@up.lublin.plZakład Przetwórstwa Surowców Pochodzenia Zwierzęcego, Akademia Rolnicza w Lublinie (Poland)
Sylwia Pisarek-Piotrowska
Zakład Przetwórstwa Surowców Pochodzenia Zwierzęcego, Akademia Rolnicza w Lublinie (Poland)
Abstract
The influence of exchanging fat (2.5%, 5.0%, 7.5%, 10.0%) by oat (Polar) on oxidation-reduction changes during meat storage (1, 7, 14 days) was the object of the investigation. The oat, after hydrothermal processing (90°C / 80 min.), was added to the model meat product (65% thin beef meat, 25% pig's fat and 10% water) with a suitable reduction of fat material. The oxidation-reduction changes in the final product were measured by means of oxidation-reduction potential as well as by the TBA index. Replacement of fat by suitably prepared oat (after hydrothermal processing) increased the oxidation-reduction stability of the product during 14 days of storage.
Keywords:
oat, hydrothermal processing, oxidation-reduction potential, meat product, TBA indexReferences
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Authors
Zbigniew J. Dolatowskidziekanat.bhz@up.lublin.pl
Zakład Przetwórstwa Surowców Pochodzenia Zwierzęcego, Akademia Rolnicza w Lublinie Poland
Authors
Sylwia Pisarek-PiotrowskaZakład Przetwórstwa Surowców Pochodzenia Zwierzęcego, Akademia Rolnicza w Lublinie Poland
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Copyright (c) 2006 Zbigniew J. Dolatowski, Sylwia Pisarek-Piotrowska
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