The influence of the composition of coatings for food products on chicken meat texture

U radu je na analizatoru teksture TA.HDPlus izvršena instrumentalna analiza 10 različitih smjesa za oblaganje prehrambenih proizvoda. Od teksturalnih parametara ispitivane su tvrdoća, čvrstoća, elastičnost, adhezivnost i žilavost. Istraživanje je pokazalo da najveću tvrdoću imaju smjese za oblaganje koje u sastavu sadrže Fibrex. Najveću čvrstoću imaju smjese kod kojih je u sastav dodan pektin. Kod ispitivanja adhezivnosti pokazalo se da adhezivnost raste porastom udjela rižinog škroba ili pektina u smjesi.In this study was conduct instrumental analysis of ten different coatings for sheathing of food products, on TA.HDPlus Texture Analyzer. Analysis was conducted for hardness, toughness, elasticity, adhesivity and brittleness. Research resulted in following conclusions: hardest coatings had Fibrex in their composition, toughest coatings had 15 g of pectin as one of the ingredients. Force of adhesivity grows larger with addition of rice starch or pectin