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Adamczak L.,Słowiński M.,Rucinski M., 2003. THE EFFECT OF K CARRAGEENAN, SOYA PROTEIN ISOLATE AND WHEAT FIBRE ON QUALITY CHARAKTERISTIC OF LOW FAT- COMMINUTED SAUSAGES. Acta Sci.Pol. Technol. Aliment. 2 (2), 85-94

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Issue 2 (2) 2003 pp. 85-94

Lech Adamczak, Mirosław Słowiński, Marcin Rucinski

THE EFFECT OF K CARRAGEENAN, SOYA PROTEIN ISOLATE AND WHEAT FIBRE ON QUALITY CHARAKTERISTIC OF LOW FAT- COMMINUTED SAUSAGES

Abstract Influence of functional additives (k carrageenan, soya protein isolate and wheat fibre) on technological and physico-chemical properties of low-fat frankfurters were studied. Two levels of carrageenan addition were used (0.5% and 0.6% in meat blends) and in the selected variants 2% of soya protein isolate or 1% of wheat fibre were added. When instead of 0.5% of k carrageenan, 0.6% of carrageenan together with 2% soya protein iso-late or 1% of wheat fibre were used, it caused significant statistical reduction of storage losses under refrigerated conditions of frankfurters. Addition of soya protein isolate and wheat fibre to blends with k carrageenan did not improve significantly sensory quality of frankfurters. There was no difference between properties of products with addition of soya protein isolate and wheat fibre.
Keywords: kappa carrageenan, soya isolate protein, wheat fibre, low-fat comminuted sausages
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http://www.food.actapol.net/issue2/volume/9_2_2003.pdf

For citation:

MLA Adamczak, Lech, et al. "THE EFFECT OF K CARRAGEENAN, SOYA PROTEIN ISOLATE AND WHEAT FIBRE ON QUALITY CHARAKTERISTIC OF LOW FAT- COMMINUTED SAUSAGES." Acta Sci.Pol. Technol. Aliment. 2.2 (2003): 85-94.
APA Adamczak L.,Słowiński M.,Rucinski M. (2003). THE EFFECT OF K CARRAGEENAN, SOYA PROTEIN ISOLATE AND WHEAT FIBRE ON QUALITY CHARAKTERISTIC OF LOW FAT- COMMINUTED SAUSAGES. Acta Sci.Pol. Technol. Aliment. 2 (2), 85-94
ISO 690 ADAMCZAK, Lech, SłOWIńSKI, Mirosław, RUCINSKI, Marcin. THE EFFECT OF K CARRAGEENAN, SOYA PROTEIN ISOLATE AND WHEAT FIBRE ON QUALITY CHARAKTERISTIC OF LOW FAT- COMMINUTED SAUSAGES. Acta Sci.Pol. Technol. Aliment., 2003, 2.2: 85-94.