Effect of pork to beef meat ratio on the physicochemical properties of frankfurters
2017
Tomasevic, Igor (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Stanisic, Nikola (Institute for Animal Husbandry, Belgrade-Zemun (Serbia)) | Novakovic, Sasa (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Milovanovic, Bojana (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Kljajevic, Nemanja (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Milojevic, Lazar (Institute of Meat Hygiene and Technology, Belgrade (Serbia))
This study was conducted to investigate the eff ects of raw material, pork and beef meat, ratio on the physico- chemical characteristics of emulsion-type sausage. Five diff erent frankfurter formulations were calculated as follows: B100 (40% beef meat); B75 (30% beef and 10% pork meat); B50 (20% beef and 20% pork meat); B25 (10% beef and 30% pork meat) and B0 (40% pork meat). Frankfurters made solely from beef meat (B100) showed signifi cantly better emulsion stability than those made with pork meat (B0). The increase in the fat content also decreased gel strength, leading to lower values of hardness, cohesiveness, gumminess and chewiness. The optimal ratios between pork and beef meat to enhance the textural properties of frankfurters were B50 and B75. The lightness values (L*) increased with increasing pork meat content, while the redness values (a*) demonstrated the opposite trend. Protein, fat and total pigments displayed a positive relation, whereas water content exhibited a negative relation with a* values.
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