Improvement of consistency and stability of finely chopped pork sausages by the addition of emulsifiers and stabilisers | Poboljšanje konzistencije i stabilnosti fino usitnjenih barenih kobasica od svinjskog mesa dodatkom emulgatora i stabilizatora
2010
Grujić, S., Univerzitet u Banjoj Luci, Banja Luka (Bosnia and Herzegovina). Tehnološki fakultet | Grujić, R., Univerzitet u Istočnom Sarajevu, Zvornik (Bosnia and Herzegovina). Tehnološki fakultet | Savanović, D., Univerzitet u Banjoj Luci, Banja Luka (Bosnia and Herzegovina). Tehnološki fakultet | Odžaković, B., Univerzitet u Banjoj Luci, Banja Luka (Bosnia and Herzegovina). Tehnološki fakultet | Rađenović, N., Univerzitet u Banjoj Luci, Banja Luka (Bosnia and Herzegovina). Tehnološki fakultet
There are many types of products belonging to the group of cooked sausages available on the market today. In order to meet the expectations of the demanding consumers and become competitive on the market, it is important that during the development of such products, special attention is paid to its sensory properties. Sensory properties of food products have influence on their quality and overall acceptability, while it is well known that the quality of the finished product can be influenced by the use of food additives with specific functional properties. The aim of the study was to investigate influence of selected food additives (emulsifier and stabiliser) on consistency, texture and stability of finely chopped cooked pork sausages of the Parizer type during storage for 7 and 35 days. Samples were produced in industrial conditions according to the producer’s specification, control sample and experimental samples that contained selected additives. The results of the study have showed that addition of 0.3% mixture of Carob germ flour and Cellulose gum stabilizers to the usual sausage ingredients, significantly improves consistency, texture, stability and overall product acceptance 7 days and 35 days after production, compared to the control group of finely chopped pork sausages of the Parizer type produced according to the producer’s specification. Sensory evaluation showed that the most acceptable model samples of sausages were those with carob germ flour and carboxymethylcellulose added to the sausage filling during the production.
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