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Water Immobilization in Low-Fat Meat Batters

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Quality Attributes of Muscle Foods

Abstract

Water immobilization/entrapment in low-fat meat batters is a complex phenomenon which is not fully understood. Changes in both pore and particle size and matrix homogeneity can influence water-holding and textural properties of meat batters or gels. The importance of viscosity, polymer size and shape and partitioning of water by particles to entrapment of water in low-fat meat batters is illustrated. Microstructure properties such as pore size distribution may impact perception of juiciness but this has not been systematically studied. There is a need for standardization of water-holding capacity methodology and development of novel techniques to further explore mechanisms of water-holding in low-fat meat batters

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Authors and Affiliations

  1. Department of Applied Microbiology and Food Science, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, S7N 5A8, Canada

    Phyllis J. Shand

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  1. Phyllis J. Shand
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Editors and Affiliations

  1. University of Kentucky, Lexington, Kentucky, USA

    Youling L. Xiong

  2. The State University of New Jersey, Rutgers New Brunswick, New Jersey, USA

    Ho Chi-Tang

  3. Memorial University of Newfoundland, St. John’s, Newfoundland, Canada

    Fereidoon Shahidi

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Shand, P.J. (1999). Water Immobilization in Low-Fat Meat Batters. In: Xiong, Y.L., Chi-Tang, H., Shahidi, F. (eds) Quality Attributes of Muscle Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4731-0_23

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  • DOI: https://doi.org/10.1007/978-1-4615-4731-0_23

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7144-1

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