Liha töötlemine
as sensitive to structural alterations; for addition. Previous studies have reported that
example, the caseins are very stable to emulsion stability was increased due to the
156 Chapter 7
addition of various polysaccharides in differ- Various types of fiber additives such as
ent meat emulsion products such as frank- soy fiber (Cofrades et al. 2000); citrus fiber
furters and bologna-type sausages (Lee et al. (Fernandez-Lopez et al. 2004); oat fiber
2008). Polysaccharides from various origins (Chang and Carpenter 1997; Desmond et al.
were tested in low-fat meat products: xanthan 1998; Steenblock et al. 2001); edible sea-
(Wallingford and Labuza 1983; Pearson weeds such as sea Spaghetti, Wakame, and
and Gillett 1996), carrageenan (Trius and Nori (Cofrades et al. 2008); pea fiber (Claus
annaabi.ee 
