Sensory evaluation of sausages with various proportions of Cyprinus carpio meat

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873540" target="_blank" >RIV/62157124:16270/15:43873540 - isvavai.cz</a>
Result on the web
<a href="http://www.agriculturejournals.cz/publicFiles/146129.pdf" target="_blank" >http://www.agriculturejournals.cz/publicFiles/146129.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/293/2014-CJFS" target="_blank" >10.17221/293/2014-CJFS</a>

Result language
angličtina
Original language name
Sensory evaluation of sausages with various proportions of Cyprinus carpio meat
Original language description
The heat-treated sausages with a proportion (30%, 45%, 60%) of common carp (Cyprinus carpio L.) meat was evaluated. The products were subjected to sensory evaluation (cold: max. +4 degrees C, heated in water: 90 degrees C/15 min, grilled: 200 degrees C/15 min) and compared with a control (0%, without the addition of fish). There are demonstrated a reduced preference for sausages in dependence on the increasing proportion of fish material in the product. This trend was most pronounced for the factors consistency, overall appearance, general impression, sliced appearance, and tenderness. The method of cooking led to even more pronounced differences. The results showed that this type of product may be produced using ordinary technological processes and that sausages with a proportion of carp meat may be of extremely high quality in nutritional terms and attractive as a food to the consumer.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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