USE OF WHEAT FIBRE AS AN INGREDIENT IN RESTRUCTURED FISH PRODUCTS

摘要

The technological effect of wheat fibre as an ingredient in minced fish was tested. Thus 3 and 6 percent of wheat fibre with different-sized particles were added to minced hake (Merluccius merluccius) and horse mackerel (Trachurus trachurus) muscle, and water was also added to maintain the original moisture of the sample. The addition of fibre increased the water holding capacity (WHC). The water binding capacity (WBC) also increased, but only when water was not added to keep the moisture constant. The cooking drip was lower when 3 or 6 percent of fibre was added. In general, when the drip was released by gravity, the 250 um particle fibre bound more water than the 80 um particle fibre, but when the water was extracted by a centrifugal force the opposite occurred. Restructured products with fibre were whiter and their rigidity and cohesiveness were lower. Products with 3 percent of fibre were well rated by the sensory panel, unlike the products with 6 percent of fibre. No strange flavours were apparent when the wheat fibre was added. The effect of fibre as a stabilizing agent on protein and lipid was not apparent, either.