Effect of varing levels of carrageenan, soya and wheat proteins preparate on physical properties and sensory characteristics of model comminuted poultry products
2005
Gajowiecki, L. | Kotowicz, M. | Lachowicz, K. | Sobczak, M. | Zochowska, J. | Zych, A.
The object of the present work was to assess the effects of kappa carrageenan, soya isolate proteins and wheat proteins additions on selected textural parameters, yield, colour and sensory analysis of model, comminuted poultry meat products. Increase in carrageenan, soya and wheat proteins leads to higher values of hardness and gumminess of experimental samples. Carrageenan and proteins perpetrates addition resulted in lightness and redness of final model products. The sensory analysis resulted in increase of experimental samples contain wheat proteins additions. Carrageenan additions affected the highest waster holding capacity and the lowest thermal drip
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