Selected physico-chemical parameters and appearance of sausages produced with addition of common carp meat

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F18%3A43876541" target="_blank" >RIV/62157124:16270/18:43876541 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Selected physico-chemical parameters and appearance of sausages produced with addition of common carp meat
Original language description
The aim was to produce pork sausages (control sample) and pork sausages with various proportions (30 %, 45 % and 60 %) of common carp (Cyprinus carpio L.) meat (experimental samples) and to evaluate their chemical composition. The experimental sausages contained more (P < 0.05) protein compared with control samples. The initial values of ammonia (NH3)/free fatty acids (FFA)/thiobarbituric acid reactive substances assay (TBARS) in groups with carp meat were low in the range of 13.62?14.11 mg/100g for NH3/1.07?1.19 % total fat as oleic acid for FFA/4.95?5.88 mg MDA kg-1 for TBARS. The primary oxidation of fats (peroxide value PV) in sausages with fish meat proceeded with a significantly lower intensity (P < 0.05) in the range of 3.62?4.31 mekvO2 kg-1 compared with control group. The different proportions used of raw materials (pig meat, back fat, carp meat) affected sensory properties of final products. The surface of the sausages became smoother and lighter in colour with the increasing proportion of the fish ingredient (30 ? 45 ? 60 %) in the raw material, and the homogenous fish ingredient began to predominate on the surface of longitudinally cut sausages. In sausages with 60 % carp meat we observed lower overall coherence of heat-treated raw materials.
Czech name
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Czech description
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Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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