An attempt to use a barley fibre preparation containing β‐glucan in the production of functional canned meat

An attempt to use a barley fibre preparation containing β‐glucan in the production of functional canned meat

Nutritional value and physical and sensory quality characteristics of medium‐grounded model canned meat products containing barley fibre preparation Vitacel BG300 (0.0%, 3.0% and 6.0%) were assessed. The results showed that regardless of the type of thermal treatment (pasteurisation and sterilisatio...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:International journal of food science & technology 2021-12, Vol.56 (12), p.6258-6267
Hauptverfasser: Słowiński, Mirosław, Miazek, Joanna, Dasiewicz, Krzysztof, Cegiełka, Aneta
Format: Artikel
Sprache:eng
Schlagworte:
Barley
Barley fibre
canned meat product
Glucan
Heat treatment
Meat
Meat products
Nutrients
nutritional value
Nutritive value
pasteurisation
Pasteurization
quality characteristics
Sensory properties
sterilisation
Sterilization
β-Glucan
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Nutritional value and physical and sensory quality characteristics of medium‐grounded model canned meat products containing barley fibre preparation Vitacel BG300 (0.0%, 3.0% and 6.0%) were assessed. The results showed that regardless of the type of thermal treatment (pasteurisation and sterilisation), the addition of barley fibre did not significantly (P > 0.05) alter the content of the main nutrients (protein, fat and chlorides) in the block of canned meat product. Increasing the dose of barley fibre from 3.0% to 6.0% significantly increased (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15335