Print Email Facebook Twitter Fat cell rupture in a comminuted meat batter as a determinative factor of heat stability Title Fat cell rupture in a comminuted meat batter as a determinative factor of heat stability Author Tinbergen, B.J. Olsman, W.J. Centraal Instituut voor Voedingsonderzoek TNO Publication year 1979 Abstract A method was developed for the selective extraction of fat from ruptured fat cells in comminuted sausage batters. It was found that over a wide range of chopping temperatures (4–28°C) the level of extractable fat in an unheated meat batter is significantly correlated (P < 0.001) with the percentage of fat separation after heating to 80°C or 120°C. The results indicate that the integrity of the fat cells in a sausage batter rather than the availability of released fat for emulsification determines the heat stability of the batter. Subject NutritionMedicineGeneeskundeHealthGezondheidDieteticsVoedingsleer To reference this document use: http://resolver.tudelft.nl/uuid:3e9ac04f-9235-45e9-ba25-5ccda7499995 TNO identifier 77202 Source Journal of Food Science, 44 (3), 693-695 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.