Vliv aplikace xantanové a tragantové gumy na vybrané vlastnosti modelového jemně mělněného masného výrobku

This Master´s thesis deals with the application of hydrocolloids, especially xanthan gum and tragacanth gum to poultry finaly minced meat products. In this experiment there were found out the technological properties of meat products in addition of 0,2 %, 0,4 %, 0,6 %, 0,8 %, 1,0 %, 1,2 %, 1,4 %, 1,6 %, 1,8 %, 2,0 % xanthan gum and 0,2 %, 0,4 %, 0,6 %, 0,8 %, 1,0 %, 1,2 %, 1,4 %, 1,6 %, 1,8 % tragacanth gum. There were monitored the effects of these hydrocolloids on textural parametrs (hardness, springiness, cohesiveness, resilience and chewiness), cooking loss and sensory properties. In case of sensory evaluation, tragacanth and xanthan gum positively influenced juiciness and chewiness. Evaluation of the measured data for these products, it was found that these hydrocolloids have a positive effect on cooking loss. In case of textural parametrs they influenced hardness, cohesivness and chewiness.