Ocena jakosci wedlin drobno rozdrobnionych wyprodukowanych z blonnikiem grochu

• Autorzy: Piotrowska E. , Dolata W. , Szczepaniak B.

Warianty tytułu

EN

Quality assessment of fine comminuted sausages produced with the addition of pea fiber

• Języki publikacji: PL

Abstrakty

PL

Badano teksturą i jakość sensoryczną kiełbas drobno rozdrobnionych typu parówkowej wyprodukowanych z dodatkiem błonnika grochu (ID90). Wzrost ilości wprowadzanego błonnika (15 i 20%) do farszu wędlinowego spowodował statystycznie istotne obniżenie pożądalnośći konsumenckiej i tekstury badanych kiełbas.

EN

The texture and sensory quality of finely comminuted sausages produced with the addition of pea fiber introduced as a fat replacement were assessed in this study. Fat was replaced in the amounts of 10%, 15% and 20% with the fat substitute rechydrated in the proportion of one part of fiber per four parts of water. Texture of sausages was tested instrumentally with an Instron universal testing machine. Simultaneously the sausages were examined by a semi-consumer sensory panel. Along with an increase in the fat substitution level some parameters characterizing sausage texture deteriorated in comparison to the control sausage. These results were confirmed in the consumer sensory evaluation. Increased amounts of fiber (15 and 20%) introduced to sausage batter resulted in a statistically significant lowering of consumer desirability of the tested sausages. The total caloric content of sausages produced with a 20% fat substitution with pea fiber was 15.3% lower in comparison to the control sausage.

Słowa kluczowe

PL

blonnik pokarmowy; tekstura zywnosci; przetwory miesne; farsze miesne; jakosc sensoryczna; wedliny drobnorozdrobnione; dodatki do zywnosci; ocena jakosci; groch; konferencje; opinia konsumentow; Bialystok konferencja

EN

dietary fibre; food texture; meat product; meat stuffing; sensory quality; chopped meat product; food additive; quality assessment; pea; conference; consumer opinion; Bialystok conference

• Wydawca: -
• Czasopismo: Bromatologia i Chemia Toksykologiczna
• Rocznik: 2005
• Tom: 38
• Numer: Supl.
• Opis fizyczny: s.433-437,rys.,tab.,bibliogr.

Twórcy

autor

Piotrowska E.

• Akademia Rolnicza, Poznan

autor

Dolata W.

autor

Szczepaniak B.