Technological and sensory properties of Serbian traditional minced meat product ćevapi with improved nutritional properties
2021
Stajić, Slaviša | Kalušević, Ana | Škrbić, Zdenka
Ćevapi and pljeskavica are Serbian traditional minced meat products. Fatty tissue and salt are very important ingredients in the formulation of these products due to their significant influence on sensory properties. However, high intake of salt and fat increases the risk of cardiovascular disease. The aim of this paper was to examine the technological and sensory properties of ćevapi prepared with reduced sodium content and with a partial substitution of backfat with encapsulated pumpkin seed oil (EPSO). Two groups of ćevapi were prepared: first with NaCl (Na treatments), and second the salt mixture containing 30% of KCl (K treatments). Within both groups, three treatments were prepared with different amounts (0%, 15% and 30%) of backfat replaced with EPSO. Cooking loss (CL), length reduction (dL), instrumental texture and sensory properties were examined. Salt mixture and backfat replacement with EPSO did not have a significant influence on CL while opposite was observed in dL. All K treatments had significantly higher dL values compared to Na0, while fat replacement with EPSO led to higher length reduction only within Na treatments. Hardness and chewiness were significantly influenced by salt mixture and backfat replacement – lower values were measured in K treatments and in treatments with EPSO. Regarding sensory evaluation, all treatments were graded with similar and relatively high grades in all observed properties: appearance, colour, odour, taste, and overall acceptability. Healthier products could be produced by using a salt mixture with lower sodium content and encapsulated pumpkinseed oil without affecting production yield and sensory quality.
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