The study of properties of various types of fiber used in the production of chopped semi-finished products

Studying the influence of different types of fiber on organoleptic and physical and chemical indicators of meat chopped semi-finished products was the research objective. Three types of fiber were chosen: soy (Protocel), wheaten (Biocell) and beet (Bio-fi PRO WR). The research problems included the definition of quality indicators of studied types of cellulose, the assessment of the quality of developed meat chopped semi-finished products with their addition, the establishment of the dosage ofthe cellulose providing the best organoleptic indicators of a product. The definition of physical and chemical characteristics of different types showed that most of all mass fractions of cellulose (81.20 % a.s.v.) were in soy celluloses and soy cellulose also possessed the best moisture-holding capacity. At the hydromodule 1:9 it held to 96 % of moisture, beet cellulose at the hydromodule 1:8 was capable of holding to 95 % of moisture, wheat cellulose at hydration 1:5 held only 92...