Abstract
A gravimetric adaptation of the filter paper press method for the determination of water-binding capacity in meat was developed and its sensitivity was compared to that of the conventional planimetric technique of the method. Both the gravimetric and planimetric techniques were applied to samples of cooked fish treated with various water binders. The mean results of the samples were grouped and compared using an analysis of variance. In all comparisons, the gravimetric data produced higher F-values than did the planimetric data for the same samples. This indicated greater senstivity for the gravimetric technique.
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