"inulins" - 1 õppematerjal

Liha töötlemine

2008); pea fiber (Claus Sebranek 1996), carboxymethylcellulose, and Hunt 1991); peach dietary fiber beta-glucan, guar gum, gellan, locust bean (Grigelmo-Miguel et al. 1999); and kimchi gum, and starch (Pietrasik 1999; Chattong et powder (Lee et al. 2008) have been used al. 2007; García-García and Totosaus 2008). alone or combined with other ingredients in These polysaccharides are available under the formulation of meat products. Inulins purified form and are generally considered as were used to replace fat and to reduce energy additives. Interactions between several poly- intake in breakfat sausages (Archer et al. saccharides and between polysaccharides 2004), bologna sausages (Nowak et al. 2007), and salts or nonmeat proteins were often and mortadella sausages (10% fat) (Garcia studied: iota-carrageenan, xanthan, and guar et al. 2006).