A comparative study on the selected quality properties of frankfurters with wild nutria meat

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F23%3A43923163" target="_blank" >RIV/62156489:43210/23:43923163 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43410/23:43923163

Result on the web

<a href="https://sa.agr.hr/publication/26/58.+hrvatski+i+18.+me%C4%91unarodni+simpozij+agronoma+eZbornik+sa%C5%BEetaka.Full+text" target="_blank" >https://sa.agr.hr/publication/26/58.+hrvatski+i+18.+me%C4%91unarodni+simpozij+agronoma+eZbornik+sa%C5%BEetaka.Full+text</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

A comparative study on the selected quality properties of frankfurters with wild nutria meat

Original language description

The wild nutria (Myocastor coypus) is an invasive species in the Czech Republic, and the catch of this species is increasing every year. In terms of sustainability of food resources, the meat from the hunted animals should be further processed. The aim of the study was to compare a control frankfurter sausage made of lean pork (PLF) with frankfurters to which 33% lean nutria meat (NLF) was added instead of lean pork. Most basic chemical and microbiological parameters were not significantly different between these two groups (P &gt; 0.05) after storage in 4 oC for 3 weeks. Some differences were found in physical properties of the products. The results showed that there was a significant difference (P &lt; 0.05) between all colour parameters (L*, a*, b*) on cross-section of the frankfurters. Surprisingly, a significant difference was found between their textural properties. Unheated NLF sausages were softer (P &lt; 0.05) and after heat treatment they became harder than PLF sausages (P &lt; 0.05). Contrary to our expectations, the sensory analysis of frankfurters with trained panelists showed no significant differences (P &gt; 0.05) between PLF and NLF. In conclusion it can be stated that the substitution of pork with lean nutria meat in this product does not degrade its sensory properties. The finished product is microbiologically safe and can offer an interesting variety to the consumers.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

<a href="/en/project/EF19_073%2F0016670" target="_blank" >EF19_073/0016670: Internal grants of Mendel University in Brno</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů