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A comparison of fat‐holding between beefburgers and emulsion sausages
Author(s) -
Andersson Annika,
Andersson Kerstin,
Tornberg Eva
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(200004)80:5<555::aid-jsfa573>3.0.co;2-1
Subject(s) - emulsion , food science , fat substitute , fat emulsion , chemistry , animal fat , extraction (chemistry) , hexane , dietary fat , globules of fat , milk fat , chromatography , biochemistry , medicine , parenteral nutrition , intensive care medicine , linseed oil
This paper compares the properties of two different types of comminuted meat products, ie beefburgers and emulsion sausages, in order to elucidate the mechanisms responsible for fat‐holding in these products. The results indicate that emulsified fat is more stable than fat in fat tissue, as determined by hexane extraction. Since the fat in beefburgers consists mainly of fat cells and fat cell aggregates, it can be considered to be relatively unstable. The probability of encounter between fat drops seems to be the most dominant factor in controlling fat release during the frying of beefburgers. In emulsion sausages the emulsified fat per se is more stable than the fat in beefburgers; in addition, the protein network seems to have a larger impact on the fat‐holding compared to beefburgers. © 2000 Society of Chemical Industry