Chemical characteristics of sausages produced of cyprinid meat
2013
Okanović, Đorđe (Institute of Food Technology, Novi Sad (Serbia)) | Ćirković, Miroslav (Scientific Veterinary Institute Novi Sad, Novi Sad (Serbia)) | Đorđević, Vesna (Institute of Meat Technology and Hygiene, Belgrade (Serbia)) | Vranić, Danijela (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Ljubojević, Dragana (Scientific Veterinary Institute Novi Sad, Novi Sad (Serbia)) | Novakov, Nikolina (Faculty of Agriculture, Novi Sad (Serbia))
Fish meat and fish products are valuable source of nutrients of great importance for diverse and healthy nutrition. The aim of this study was to investigate chemical properties of sausages produced from common carp, silver carp and grass carp obtained from the fish farm in Ečka. The results of sensory analysis showed that odor and taste are typical for that kind of sausages, free of impurities. At sections, stuffing sausages consisted of fragmented mass, light brown-orange color, characteristic consistency for that type of sausage. Total protein content was 17.32%, fat 21.06%, water content was 48.06% and ash content was 0.94%. The amount of calcium was 25.0 mg/100 g and sodium chloride content was 0.95%.
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