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Comparative Studies on the Physicochemical Properties and Hydration Behavior of Oat Gum and Oatrim in Meat‐based Patties
Author(s) -
Dawkins N.L.,
Gager J.,
Cornillon J.P.,
Kim Y.,
Howard H.,
Phelps O.
Publication year - 2001
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.1365-2621.2001.tb15201.x
Subject(s) - chemistry , food science , water holding capacity , water content , geotechnical engineering , engineering
Goat/rabbit meat patties were formulated using oatrim (0.5,1.0,2.0, %) and oat gum (0.5,1.0, and 2%). Patties were evaluated for sensory attributes, nutrient content and hydration behavior. Moisture content decreased with increased oatrim and oat gum addition. Protein content of patties containing 2% oatrim slightly increased. However, ash values were lower than control. Shear force values were higher for oatrim containing patties than for oat gum. Patties containing oatrim and oat gum received favorable responses for acceptability. NMR spin‐spin (T 2 ) and spin‐lattice (T 1 ) relaxation times were generally higher in oat gum patties than oatrim. Generally, T 1 and T 2 decreased with added oat gum or oatrim and increased with increased temperature.