Impact of different vegetable fats and oils on instrumentally measured color and texture of processed chicken sausages
2009
Pejkovski, Z., Faculty of Agricultural Sciences and Food, Skopje (The Former Yugoslav Republic of Macedonia) | Silovska-Nikolova, A., Faculty of Agricultural Sciences and Food, Skopje (The Former Yugoslav Republic of Macedonia) | Belichovska, K., Faculty of Agricultural Sciences and Food, Skopje (The Former Yugoslav Republic of Macedonia) | Gasperlin, L., Biotechnical Faculty, Ljubljana (Slovenia) | Polak, T., Biotechnical Faculty, Ljubljana (Slovenia) | Žlender, B., Biotechnical Faculty, Ljubljana (Slovenia) | Lilić, S., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Ockerman, H., The Ohio State University, Columbus, Ohio (USA). Department of Animal Sciences
The effect of vegetable fats and oils on instrumentally measured color and texture of processed chicken sausage was investigated using six variants of sausages: control, containing pork back fat (Po); olive oil (O); rapeseed oil (R); sunflower oil (S); palm fat (Pa) and a mixture (Mi) of 60% rapeseed oil (R) and 40% palm fat (Pa). Palm fat (Pa) resulted in the darkest (p is greater than or equal to 0.05) surface color of processed poultry sausages. High intensity red color was most desirable on the sausage surface and was obtained with palm fat (Pa) and a mixture (Mi) of 60% palm fat and 40% rapeseed oil (R). Incorporation of all other plant oils and fats increased yellowness on the surface of processed poultry frankfurters. Palm (Pa) and pork (Po) fat, that are rich in saturated fatty acids, (p is less than or equal to 0.05) darkened color on poultry sausages at the fresh cross sectional plane. Pork (Po) fat also (p is less than or equal to 0.05) improved the red color hue at the fresh cross section plane of sausages. Plant oils, when not used in a mixture with palm fat (p is less than or equal to 0.05) increased the Warner Bratzler Shear Force (WBSF) making the product harder and firmer in texture.
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