Instrumental colour and texture properties of frankfurter-type sausages with plant oils
Stajić, Slaviša | Kurćubić, Vladimir | Tomović, Vladimir | Živković, Dušan
The aim of this research was to examine the influence of partial and total replacement of pork backfat with two quite different (in terms of sensory properties) plant oils (grapeseed and pumpkinseed oil) on instrumental colour and texture of frankfurters. The influence on colour was more pronounced when pumpkinseed oil emulsion was used as backfat replacer – these frankfurters were less red and more yellow than control and frankfurters with grapeseed oil emulsion. The effect was more pronounced with the increase of backfat replacement degree. No significant influence on instrumental texture parameters was observed.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
الناشر Faculty of Agronomy , Čačak (Serbia)
تم تزويد هذا السجل من قبل Matica Srpska Library
