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Nutritional value and physical and sensory quality characteristics of medium‐grounded model canned meat products containing barley fibre preparation Vitacel BG300 (0.0%, 3.0% and 6.0%) were assessed. The results showed that regardless of the type of thermal treatment (pasteurisation and sterilisation), the addition of barley fibre did not significantly (P > 0.05) alter the content of the main nutrients (protein, fat and chlorides) in the block of canned meat product. Increasing the dose of barley fibre from 3.0% to 6.0% significantly increased (P < 0.05) the thermal loss in both pasteurised and sterilised canned meat products. The colour of the blocks of both pasteurised and sterilised canned meat products with barley fibre was significantly (P < 0.05) darker, and the instrumental hardness differed from the corresponding control products. Despite the beneficial nutritional effect of the Vitacel BG300 barley fibre preparation, its use significantly deteriorated the sensory quality of canned meat products. [ABSTRACT FROM AUTHOR]

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as "high in fiber" or "source of fiber", to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products. [ABSTRACT FROM AUTHOR]