EFFECT OF WHEAT PROTEIN - SEITAN, COLOURED BY MICROBIAL NATURAL PIGMENT OF Monascm purpureus ON THE ORGANOLEPTIC CHARACTERS OF POULTRY MEAT PRODUCTS

摘要

The present times of scientific development include new trends in the manufacture and processing of food. In an effort to offer a new healthy product to consumer, we used wheat protein — seitan, for the production of mosaic poultry salami. Seitan, coloured by microbial natural pigment of Monascus purpureus is rich in proteins, does not contain fat and cholesterol and can replace part of the meat of products. Microbial natural pigment of Monascus purpureus (type Moguntia, International AG, Europa, the absence of Citrinin was controlled by HPLC analysis) as a powder of Red Yeast Rice was applied to colour - seitan. The average values of tested organoleptic parameters of the manufactured poultry products two days after production resulted in a positive influence (P<0.05) when a part of the meat was replaced by seitan, coloured by Red Yeast Rice. The seitan, coloured by Red Yeast Rice fitted well into the whole and positively affected the general look of the product, also provided a special taste andimproved the consistency of the product.