Dietary fibers' effect on the textural properties of fish heat-induced gels

Fish heat-induced gels obtained from hake, containing one of five different dietary fibers (apple fiber, inner and outer pea fiber, chicory root oligofructose and inulin), were evaluated with respect to textural properties. Furthermore, the effect of different fiber product content (2 and 4%, w/w) on the same properties was investigated. The aim of this research was to produce a fish heat-induced gel product that Could increase human fiber intake while retaining good texture properties. Addition of inner pea fiber to minced fish products-up to 4% (w/w)was beneficial as the products retained their textural properties similar to those without any fiber. The fiber product containing chicory root inulins also generated positive results with the exception of its adverse effect on the product's hardness.