The aim of the master thesis was to investigate the use of traditional additives and newer options for the production of hybrid meat products/čevapčiči and to determine differences in the formation of heterocyclic amines between two dry heat treatment methods (grilling and pan frying). Besides control (traditional) čevapčiči also four formulations in three production repeats were made, incorporating various ingredients such as soda, phosphate
mix, chickpea and chickpea/phosphate mix. Beef, pork and fat were ground separately, spice infusions and emulsions were prepared from chickpea flour, water, fat tissue and
phosphate mix. The formed raw masses were examined for their chemical composition, colour values and texture, then cylindrical samples were produced. Mass losses during
heat treatment, dimensional changes and rheological parameters were measured, sensory properties were evaluated and the HCA content was determined. It was found that the
choice of ingredients and their ratio (80% meat ingredients:10% chickpea flour in the form of emulsions) and the chosen method for producing hybrid meat products proved to be suitable. The addition of the different ingredients significantly affected the composition and properties of the products, with the chickpea groups having a lower
protein content and a higher water/protein ratio. The sensory evaluation highlighted the strengths and weaknesses of each ingredient, with the soda group receiving the most
positive rating and the chickpea and chickpea phosphate groups receiving the worst rating in terms of crumbliness, aroma and overall impression. The different heat treatment
methods had different effects on texture and sensory properties, but no clear conclusion could be drawn as to which method was better in terms of heterocyclic amine formation. Nevertheless, the results obtained are important for understanding the parameters that influence the quality and composition of chickpea hybrid meat products.
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