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Issue 1 (2) 2002 pp. 05-12

Włodzimierz Dolata, Elżbieta Piotrowska, Halina Makała, Mirosława Krzywdzińska-Bartkowiak, Michał Olkiewicz

THE EFFECT OF PARTIAL REPLACEMENT OF FAT WITH THE POTATO FIBER PREPARATION ON THE QUALITY OF MODEL BATTERS AND FINELY COMMINUTED MEAT PRODUCTS

Abstract The aim of the presented paper was to investigate the effect of partial exchange of fat with potato fiber preparation ?Potex? onto selected quality parameters of meat products. For testing of model batters their water holding ability and viscosity and pH-values were chosen as the most important. For final products their texture and sensory parameters were investigated. All obtained results showed significantly negative effect of this replacement on the quality of the investigated products. This preparation can be used as the extender but not as the fat exchanger.
Keywords: potato fiber preparation, meat products, rheological properties, sensory properties
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/1_2_2002.pdf

For citation:

MLA Dolata, Włodzimierz, et al. "THE EFFECT OF PARTIAL REPLACEMENT OF FAT WITH THE POTATO FIBER PREPARATION ON THE QUALITY OF MODEL BATTERS AND FINELY COMMINUTED MEAT PRODUCTS." Acta Sci.Pol. Technol. Aliment. 1.2 (2002): 05-12.
APA Dolata W.,Piotrowska E.,Makała H.,Krzywdzińska-Bartkowiak M.,Olkiewicz M. (2002). THE EFFECT OF PARTIAL REPLACEMENT OF FAT WITH THE POTATO FIBER PREPARATION ON THE QUALITY OF MODEL BATTERS AND FINELY COMMINUTED MEAT PRODUCTS. Acta Sci.Pol. Technol. Aliment. 1 (2), 05-12
ISO 690 DOLATA, Włodzimierz, et al. THE EFFECT OF PARTIAL REPLACEMENT OF FAT WITH THE POTATO FIBER PREPARATION ON THE QUALITY OF MODEL BATTERS AND FINELY COMMINUTED MEAT PRODUCTS. Acta Sci.Pol. Technol. Aliment., 2002, 1.2: 05-12.