i need to know how to calculate Water holding capacity percent according to this equation :
meat sample weight 0.05 gm placed between two plexiglas sheets and pressed for 20 min by a 1 kg weight.
%free water= (Total surface area - meat film area) (mm2) (6:11) / Total moisture (mg) in meat sample x 100
%WHC = 100 - Free water
while:
Total surface area cm2 = 3.2
meat film area cm2 = 1.7
net area cm2 = 1.5
Total moisture in meat sample 68%
reference:
T. Dzudie et al (2004) . Lipid sources and essential oils effects on quality and stability of beef patties. Journal of Food Engineering 65 (2004) 67–72
I recommend you to use the technique described in the follow manuscript.
http://www.tandfonline.com/doi/abs/10.1080/09712119.2012.742849#.VQBmwXzF_gc
Lorenzo Enrique Hernández-Castellano
unfortunately there isn't clear technique described in this article !!
the technique that i mentioned above, i am already use it , and i faced problem in calculations
I have read some articles about WHC and in most of them, WHC is calculated based on the weight the meat loses after been pressed with a fixed weight after a fixed time.
That means:
Initial weight of the meat = 100%
final weight of the meat = %WHC
Maybe you can also use The Hamm press technique measurement for WHC:
Meat sample (0.3 g (maybe you can modify the weight)) was placed on filter paper (Whatman No. 1) which was placed with two plexiglas sheets and pressed for 20 minutes by 1 kg. weight. The areas were measured with a compensating polar planimeter and the WHC was calculated by the following equation:
WHC=1-total area-meat film area/meat film area.
(Hamm, Advances in Food Research, Vol. 10, p. 363, Academic Press, N.Y.).
Dear , Hazmi YN
this article "BIOCHEMISTRY OF MEAT HYDRATION " doesn't contain any equations just Basic Concepts ,the method which mentioned there i know it ,
but i am still need help to calculate my method equation
sorry for inconvenience
Let logic prevail. It is not possible to prevent moisture loss to the environment while attempting to dissect a 0.05g sample, not for free moisture determination or any other determination. Make use of a fair size that can be dissected quickly. Loosing 0.01g of moisture from a small sample is huge in comparison to loosing the same amount in a larger sample. And yes, the "free moisture" is the total area minus the meat (stained) area. Simply describe the method: I am sure the results are for comparisons within the same study only, not for comparison to other studies using a similar technique.
You can also use the Graw and Hamm method:
Grau R. and Hamm R. (1953). Naturwissenschaften, 40: 29-30.
In my opinion, a high speed centrifuge method is much more reproducible. You can weigh the sample before and after spinning. I think the method was Ackroyds, but was used by Bouton & Harris around 1970 - Journal of Food Science??
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