"gelling" - 1 õppematerjal

Liha töötlemine

When ucts due to its fine consistency and relatively fat tissues contain a lot of connective tissue, low cost (Harding Thomsen 1988; Mielnik et they are relatively soft at ambient tempera- al. 2002; Daros et al. 2005; Sariçoban et al. ture, but when temperature increases, the 2008). Proteins from mechanically deboned connective tissue contracts and gels, trapping chicken meat show high gelling properties lipids in a network that prevents lipid flow compared with egg white and beef plasma (Lebret et al. 1996). At a given temperature, (Selmane et al. 2008). MDM contains about a fat containing fewer unsaturated acids will ten times more polyunsaturated fatty acids be firmer than one containing more. Highly (PUFAs) and also more hemoproteins than unsaturated fats have a lower melting point