The effect of the addition of a functional alginate-based compound on the sensory properties, texture and colour of the hot dogs
2018
Kurćubić, Vladimir | Džinić, Natalija | Jokanović, Marija (https://orcid.org/0000-0002-1282-175X) | Ivić, Maja (https://orcid.org/0000-0001-7737-5992) | Šojić, Branislav (https://orcid.org/0000-0001-7909-8917) | Radić, Nataša | Škaljac, Snežana (https://orcid.org/0000-0002-9102-8417)
The aim of this paper was to compare the sensory and technological quality of hot dogs produced in three groups: the control group (K) and the experimental ones which were produced with the addition of two different concentrations of alginate based mixture Ceylobind ALG II (OG1- 20 g/kg, and OG2 - 40 g/kg of emulsion), in order to reduce their energy value. There were no statistically significant differences (p>0.05) regarding the tested sensory properties (colour, flavour, taste and consistency before and after cooking) between all examined groups of hot dogs. TPA test revealed statistically significant differences, at different probability levels, in relation to the hardness, springiness, cohesiveness, and chewiness values of control and experimental groups. Adhesiveness did not significantly differ between three groups. The lightness (L*) between K and OG1 groups was statistically significantly different (p<0.001). The highest numerical value of L* was determined in the samples of OG2 group, in which the commercial mixture with alginate was added in higher quantity. Samples with higher L* values were sensory characterized with lower scores and vice versa. The redness (a*) significantly differed (p<0.001) between the control and experimental groups, but did not differ between samples of OG1 and OG2 groups. The yellowness (b*) between the samples of K and the OG1 groups was statistically different (p<0.05), likewise between the samples of OG1 and OG2 groups (p<0.01) and between the samples of K and OG2 groups (p<0.001). It is necessary to determine the optimal concentration of the alginate that ensures the best sensory quality of the hot dogs.
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