Uticaj biljnih ulja na fizičko-hemijska i senzorna svojstva suvih fermentisanih kobasica / The effect of plant oils on physicochemical and sensory properties of dry fermented sausages
2016
Stajić, Slaviša (Poljoprivredni fakultet, Beograd-Zemun (Srbija)) | Stanišić, Nikola (Institut za stočarstvo, Beograd-Zemun (Srbija)) | Novaković, Saša (Poljoprivredni fakultet, Beograd-Zemun (Srbija)) | Kovjanić, Nataša (Poljoprivredni fakultet, Beograd-Zemun (Srbija)) | Tomović, Vladimir (Tehnološki fakultet, Novi Sad (Srbija)) | Jokanović, Marija (Tehnološki fakultet, Novi Sad (Srbija)) | Živković, Dušan (Poljoprivredni fakultet, Beograd-Zemun (Srbija))
In order to improve the functional properties of dry fermented sausages, one part of backfat can be substituted with oils that have a more favourable fatty acid profile. In this experiment, one part of backfat in the mixture for dry fermented sausages was replaced with flaxseed and grapeseed oils prepared as alginate gel, with the content of oil in the mixture equalling 3% and 5%. The type and amount of oil did not affect the change in pH values. Sausages with flaxseed oil received lower grades for colour, odour, flavour and overall acceptability compared with the control and grapeseed oil variant. Increase in the flaxseed oil content in the mixture resulted in lower sensory analysis grades.
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