IMPACT OF CARBOXYMETHYL

CELLULOSE AND HYDROXYPROPYL METHYLCELLULOSE

ON THE QUALITY OF PÂTÉ

Author:

Przemysław Machura, BSc

Supervisor:

Krzysztof Krzysztoforski, PhD

Reviewer:

Władysław Migdał, Prof.

The aim of the thesis was to determine the application
of carboxymethyl cellulose (CMC) and hydroxypropyl
methylcellulose (HPMC) in the production of offal
sausages (pâtés). Two different derivatives of cellulose
were

used

in

pâtés

formulations

and the

chemical composition, texture, color and sensory
desirability

of model high-fat products

were

determined.



In the thesis were compared three kinds of
pâté:

•

pâté with carboxymethyl cellulose

•

pâté with hydroxypropyl methylocellulose

•

pâté without cellulose – control sample.



Conclusions:

•

celluloses increased moisture and decreased
protein and fat contents;

•

celuloses brightened (L) the pâtés and changed
red (a*) and yellow (b*) colors;

•

celluloses changed the texture: decreased
hardness, adhesion, chewing, force and energy
of cutting;

•

celluloses decreased the sensory desirability.