| Popis: |
Commercially prepared mechanically deboned poultry meat (MDPM) was obtained from two different deboning machines using chicken necks and backs from different sources. Emulsifying characteristics and composition were determined on fresh and frozen samples of MDPM. Source of raw material was found to produce MDPM which differed significantly in regards to emulsifying capacity, water holding capacity, emulsion stability, percent fat, and moisture. Freezing and storage lowered the emulsifying capacity, water holding capacity, emulsion stability, and the percent moisture. It appears that source of necks and backs may have a greater influence on the emulsifying characteristics and composition than the deboning machine used. |
