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Table 3.
The influence of the structuring mixture on MHC, MRC and Aw minced meat and fish
| The amount of the added mixture,% | MHC,% | MRC, % | Moisture, % | Water activity (aw) | |
|---|---|---|---|---|---|
| to the mass of minced | to total moisture | ||||
| Minced meat | |||||
| 0 (control) | 57.1±0.7 | 83.9±0.7 | 20.8±0.4 | 68.1±0.8 | 0.989±0.001 |
| 0.5 | 59.7+0.7 | 89.1+0.8 | 15.4+0.3 | 67.5+0.8 | 0.988+0.002 |
| 1.0 | 62.1+0.8 | 94.2+0.9 | 11.6+0.3 | 67.2+0.9 | 0.987+0.002 |
| 1.5 | 63.0+1.4 | 97.1+1.5 | 9.4+0.3 | 66.5+1.3 | 0.986+0.003 |
| Minced fish | |||||
| 0 (control) | 48.1±0.6 | 60.4±0.7 | 16.5±0.2 | 75.7±0.9 | 0.994±0.001 |
| 0.5 | 55.5+0.6 | 69.3+0.7 | 11.0+0.2 | 75.1+0.9 | 0.993+0.002 |
| 1.0 | 65.3+0.7 | 83.7+0.9 | 6.3+0.3 | 74.6+1.1 | 0.992+0.002 |
| 1.5 | 78.9+1.3 | 96.6+1.2 | 3.2+0.2 | 73.9+1.5 | 0.991+0.002 |
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