THE EFFECT OF K CARRAGEENAN, SOYA PROTEIN ISOLATE AND WHEAT FIBRE ON QUALITY CHARAKTERISTIC OF LOW FAT- COMMINUTED SAUSAGES
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.
kappa carrageenan, soya isolate protein, wheat fibre, low-fat comminuted sausages
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Lech
Adamczak
Mirosław
Słowiński
Marcin
Rucinski