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Influence of plant fibre with a soluble fraction upon structure stabilisation and colour changes of two-component meat products

100%

Poltorak A., Wierzbicka A.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 2[A]

147-150

Automatically prepared meat products of a different beef and pork content were subjected to research. Meat masses with addition of fibre with a soluble fraction and of a different degree of mincing were used for filling two-component products. The results of analysis showed a significant influence of beef and pork proportion, mincing degree and addition of apple fiber with a soluble frac-tion on the structure of minced meat masses (mmm). It was concluded that a differentiated content of these textural parameters allows to create a meat filling with increased biological parameters and of a defined hardness, elasticity and cohesiveness.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Poltorak A.

1 Wierzbicka A.

1 2007

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Influence of plant fibre with a soluble fraction upon structure stabilisation and colour changes of two-component meat products