[Possibilities of using oat hydrolysat in meat products]
1998
Lele, L. | Gintere, I. | Karklina, D. | Kreicbergs, V. | Markevica, L. (Latvian Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology)
As the quality of commercial meat products such as sausages and pastes does not always satisfy the consumers due to the high fat content, experiments were made to reduce fat content in these products by increasing the amount of dietary fibre and starch, i.e. by adding oat and wheat flour to the mass. The method and the procedure of the experiment are described. The amount of oat, barley and wheat flour in meat and liver samples as well as oat hydrolysat content (20% dry matter) in meat and liver paste samples are shown in tables. The obtained products have been evaluated organoleptically.
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