Chemical parameters of the quality of pâtés from different manufacturers from Novi Sad [Serbia] market
2013
Prica, Nadežda (Scientific Veterinary Institute Novi Sad, Novi Sad (Serbia)) | Baltić, Milan Ž. (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Živkov-Baloš, Milica (Scientific Veterinary Institute Novi Sad, Novi Sad (Serbia))
Pâté is a cooked sausage prepared predominantly of cooked or poached muscle tissue according to the manufacturing specification. Each manufacturer can develop his unique manufacturing specification for the pâté, which results in significant variations in product composition between the manufacturers. The aim of this study was to perform comparative analysis of chemical parameters of the quality of pâtés from different manufacturers, to identify potential differences between average levels of investigated chemical parameters of quality of frankfurter sausages and to compare the obtained results with those of other authors. The following chemical parameters were investigated: moisture content, total fat content, total protein content, chloride and ash content. The samples were obtained from four manufacturers, i.e. six pâté packages of the same manufacturing date from each manufacturer. Moisture content in the examined pâté samples ranged from 56.70 ± 1.02% to 62.41 ± 0.14%, which is significantly higher compared to the levels reported in the available literature. Total fat content was within a range between 24.06 ± 0.44% and 30.11 ± 0.29% that corresponds with the data of other authors. Total protein content in the pâtés ranged from 8.75 0.05 % to 10.030.02%, which is significantly lower as compared to the levels reported by other authors. Only in one manufacturer, the total protein content was below the minimum values established by the Regulation on total protein content. Chloride content in the examined pâtés ranged from 1.66± 0.03 % to 2.12 ± 0.06 %. The levels of sodium chloride in cooked sausage reported by other authors are highly variable. The ash content determined in the investigated pâté samples was within a range 1.12 ± 0.05 % - 2.98 ± 0.08 %, which is in accordance with the results reported by other authors.
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