The influence of fish oil addition on nutritional and quality parameters of frankfurters
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43916989" target="_blank" >RIV/62156489:43210/19:43916989 - isvavai.cz</a>
Result on the web
<a href="https://mnet.mendelu.cz/mendelnet2019/mnet_2019_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2019/mnet_2019_full.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The influence of fish oil addition on nutritional and quality parameters of frankfurters
Original language description
In this experiment, three groups of frankfurters with different recipe composition were produced. The pork backfat was partially replaced by fish oil to compare the differences among individual groups from the point of view better nutritional and quality parameters. Frankfurters included control group without and groups with 1.5% and 3.0% of fish oil. The addition of fish oil had a positive effect on fatty acid profile of products, especially on n-6 : n-3 ratio. The significant differences were also found in value of total colour difference (dE*ab) of frankfurters with fish oil addition to control, the change in the recipe has made higher lightness (L*) values. Despite that some of sensory parameters were negatively influenced by typical fishy odour of added oil, fish oil has a potential to successfully replace pork fat in some meat products.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
MendelNet 2019: Proceedings of International PhD Students Conference
ISBN
978-80-7509-688-3
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
374-379
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 6, 2019
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000576735500067