Possibility of production of hot dogs with increased content of omega-3 fatty acids | Mogućnost proizvodnje viršle sa povećanim sadržajem omega-3 masnih kiselina
2011
Markuš, K., IMK Topola, Bačka Topola (Serbia) | Radić, N., IMK Topola, Bačka Topola (Serbia) | Matekalo-Sverak, V., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Džinić, N., Tehnološki fakultet, Novi Sad (Serbia) | Trbović, D., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Babić, J., Institut za higijenu i tehnologiju mesa, Beograd (Serbia)
In industrial conditions, we were able to produce hot dog supplemented with preparation containing triglycerides and omega-3 fatty acids. At the same time, hot dogs were produced of the same raw material composition but without the addition of omega-3 fatty acids. Both products were stored for 40 days at the temperature of +4 degC and microbiological and sensory changes were monitored (total microbial count and pathogen microorganisms, color, smell, flavor and consistency), on the 1st, 10th, 20th, 30th and 40th day after production. Results of our research show that added amount of preparation on basis of omega-3 fatty acids has no negative/adverse effect on microbial and sensory properties of hot dogs during 40 day storage. Contrary to this, content of n-3 fatty acids increased significantly compared to the control product by 1.2%, which corresponds to added amount of chosen preparation.
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