Hemijski sastav i senzorna svojstva frankfurtera sa biljnim uljima | Chemical composition and sensory characteristics of frankfurters with plant oils
2021
Stajić, Slaviša | Živković, Dušan
Emulsified sausages (e.g. frankfurters, mortadella) are well-known and widelyconsumed meat products. The aim of this experiment was to examine the impact ofthe substitution of various proportions of fatty tissue (20%, 60% and 100%) withemulsions (with soy protein isolate) of grapeseed and pumpkin seed oil on thechemical composition and sensory characteristics of frankfurters. We determinedthat the higher share of plant oils in the mixture led to a progressive increase in themoisture and protein contents, whereas the fat content decreased. The type andamount of oil in the batches had a significant impact on sensory evaluation results,with pumpkin seed oil having a more pronounced impact – frankfurters where100% of the fatty tissue was substituted with pumpkin seed oil emulsion wereunacceptable for consumers.
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