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Comparative Study on Three Methods for Determining Air Content in Meat Batters
Author(s) -
PALOMBO RACHAMIM,
ROON PIETER S.,
PRINS ALBERT,
KROL BEREND
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04796.x
Subject(s) - food science , reproducibility , chemistry , pulp and paper industry , process engineering , mathematics , environmental science , analytical chemistry (journal) , chromatography , engineering
Measurement of air content in meat batters is useful, as larger amounts of air negatively affect some properties of comminuted products. Three methods were compared. One method (Vemag) involved liberation of entrapped air from the batter by the combined effects of vacuum and mechanical forces. The other two methods involved application of under‐ (Smrat) or over‐ (Handtmann) pressure and calculation of the air content using Boyle's ideal gas law. The Smrat showed the lowest reproducibility. However, being the most rapid and easy to use, it was the method of choice for routine quality and process control. The Vemag and more favorably the Handtmann were recommended for accurate and reproducible determinations.