Carrageenans belong to the group of sulphated polysaccharides. Technologically important are three types: kappa, iota and lambda, which differ in number and position of sulphate groups. Adding carrageenans to meat spreads improves technological properties. The aim of the diploma thesis was to use the lowest possible amount of carrageenan to produce stable chicken meat spread. We tried to use potato starch instead of carrageenan to produce chicken spread that would remain textural and sensorical properties. For this purpose we prepared 8 different chicken spreads. Sensory properties were evaluated by using descriptive analysis method, the basic chemical composition ware determined by using the (NIR) method and the texture characteristic with the Texture Analyser TA.XT plus. All measurements were performed in two parallel samples. Statistical analysis of results showed that spreads differed significantly in instrumentally measured texture properties and in sensory quality. In spreads with added carrageenan (0,2 % in 0,3 %) and potato starch (2 %), the sensory and texture properties change
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