THE EFFECT OF THE MODE OF HYDRATION OF STARCH PREPARATION ON THE DYNAMICS OF WATER IN FORCEMEAT AND THE FINAL PRODUCT

A b s t r a c t . The study was undertaken to check the eff ect of the form of the E1412 starch preparation used as a substitute for some of the fa t in highly refined sausages on their quality on th e basis of the macro- and microscopic parameters char acterizing the state of water in forcemeat and fina l sausages. The parameters determined included: thermal drip, free water content, total water, spinlattice T1 and spin-spin T2 relaxation times. The best quality products were o btained with the starch product used in the form of 20% water dispersion pr epared 24 hours before the process of chopping.