Effect of fat addition on hardness and water holding capacity of restructured meat

The effects of oil level(0%,3%,6%,9% and 12%) on the hardness and water holding capacity of Chinese-style restructured meat were investigated. Desorption isotherms of restructured meat were determined.Results showed that adding oil could hinder the diffusion of water at 55 ℃ 24 h,meanwhile increase the water content of products,further to reduce the hardness of the product. Non-linear regression analysis was used to evaluate the fitness of the six commonly used models based on the experimental data,and to determine the best models and their parameters. The GAB model was chosen as the best fitted one for desorption isotherms of restructured meat. At a constant aW,the product of dry basis moisture content increased after decreaseing with the addtion of oil. This phenomenon illustrated that adding oil could promote oil water separation,however the high oil through the oil film might reduce the volatilization of water.