Wpływ preparatów błonnika owsianego Vitacel HF 600 i błonnika jęczmiennego Vitacel BG 300 na jakość kiełbas homogenizowanych

Celem badań było określenie wpływu preparatów błonnika owsianego Vitacel HF 600 oraz jęczmiennego Vitacel BG 300 na jakość modelowych kiełbas homogenizowanych. Przygotowano pięć wariantów kiełbas: wariant kontrolny oraz cztery warianty różniące się rodzajem (owsiany i jęczmienny) oraz wielkością dodatku preparatu błonnikowego (1,5 i 2,5%). W kiełbasach oceniono: wielkość ubytków masy podczas obróbki termicznej, parametry barwy (L*a*b*), parametry tekstury, podstawowy skład chemiczny oraz atrakcyjność sensoryczną. Badane preparaty błonnikowe, niezależnie od zastosowanej dawki, nie wpływają istotnie na wielkość ubytków masy powstających w trakcie obróbki termicznej, parametry barwy L*a*b* oraz podstawowy skład chemiczny kiełbas. Ich dodatek powoduje jednak wzrost twardości i żujności kiełbas oraz poprawę akceptowalności organoleptycznej produktu, w porównaniu z wariantem kontrolnym.

Fibre preparations made from oat and barley may result in a lot of health benefits and can have advantageous properties as potential additives to meat products, i.e. they possess a high water holding capacity that consequently aids in creating texture in meat products. The goal of the study was to investigate the effect of the amount of addition (1.5 and 2.5%) of different fibre preparations (oat – Vitacel HF 600 and barley – Vitacel BG 300) on selected quality factors of homogenised smoked and cooked sausages. Five batter variants were manufactured. To produce batters there were used following raw materials: chilled chicken thigh muscles and pork jowl (grounded to 3 mm fragmentation) and emulsion of pig leather. Moreover there were used ice and additives as well: curing mixture, phosphates and seasonings. Ready homogenized batters were stuffed in manual stuffing machine and then smoked and cooked in smoking-cooking chamber of Jugema. After thermal treatment sausages were chilled for 24 hours (4–6°C). After this time the following measurements were made on ready products: the size of thermal leakage, colour parameters (L*a*b*) by reflection using Minolta CR 200 apparatus, texture profile analysis (TPA) by using ZWICKI 1120 testing machine, basic chemical composition by using Foodcheck apparatus, and sensory characteristic using scaling method (0–5 points scale). The obtained results were subjected to statistical analysis in Statistica 10 using one-factor analysis of variance and Tukey test. The results showed that the addition of fibre preparations Vitacel HF 600 and Vitacel BG 300 at 1.5 and 2.5% levels to the tested homogenized sausages did not significantly affect thermal leakage, colour parameters L*a*b*. Taking under consideration texture (hardness and chewiness), as well as sensory acceptability, it may be concluded that oat fibre preparation Vitacel HF 600 and barley fibre preparation Vitacel BG 300 cause improvement in the quality of the examined sausages compared to control variant. Thanks to using barley fibre BG 300, which is rich in β-glucans, it is possible to acquire a product with a higher nutritional value. As conclusion it can be stated that using this preparations is warranted.