Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2072-2389

SEPTEMER 2012 (published: 01.09.2012)

Number 2(14)

Home > Issue > The influence of structuring on the binding of water and the mechanical properties of meat systems

UDC 664.31

The influence of structuring on the binding of water and the mechanical properties of meat systems

Murashev S.V.

The mechanism of formation of gels in meat systems and the factors influencing the development of this process is considered. It is shown that the structuring of systems of meat accompanied by a transition of water from a bound state in free. Thereof simultaneous growth of moisture content and increase in structural and mechanical characteristics (the module of elasticity, etc.) in meat products is impossible.
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Keywords: gels, meat products, elasticity module, free and connected water.

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