TY - JOUR T1 - THE EFFECT OF K CARRAGEENAN, SOYA PROTEIN ISOLATE AND WHEAT FIBRE ON QUALITY CHARAKTERISTIC OF LOW FAT- COMMINUTED SAUSAGES A1 - Lech Adamczak A1 - Mirosław Słowiński A1 - Marcin Rucinski JO - Acta Sci. Pol. Technol. Aliment VL - 2 IS - 2 SP - 85-94 Y1 - 2003 UR - https://www.food.actapol.net/volume2/issue2/9_2_2003.pdf SN - 1644-0730 KW - kappa carrageenan, soya isolate protein, wheat fibre, low-fat comminuted sausages AB - 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. ER -