COMPETITIVENESS OF SELECTED FIBRE PREPARATIONS IN WATER BINDING ON THE EXAMPLE OF FINE COMMINUTED PRODUCTS

Ab s t r a c t. The competitiveness of selected fibre preparations in water binding was tested on samples of fine comminuted products of various recipe fat level. The chemical composition of the block canned product was tested, water binding was characterised, and texture was evaluated basing on instrumental and sensory methods as well as product desirability. It was found that the applied fibre preparations added to the stuffing, of various recipe fat level, played a substantial role in forming the structure of comminuted meat product, which was reflected in texture forming and sensory evaluation of desirability of model canned products. From among the evaluated pre-parations, the best thermal stability was shown by wheat fibre, and the worst one – by tomato fibre. Various levels of recipe fat were reflected in weakening the texture parameters evaluated both in an instrumental and sensory way, and in weakening the consistency desirability and general desirability. This influence depended highly on the fibre preparations applied