Pork protein addition effect on structural and qualitative parameters of frankfurter-type sausage

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F19%3A43877601" target="_blank" >RIV/62157124:16270/19:43877601 - isvavai.cz</a>

Result on the web

<a href="https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.9384" target="_blank" >https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.9384</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jsfa.9384" target="_blank" >10.1002/jsfa.9384</a>

Result language

angličtina

Original language name

Pork protein addition effect on structural and qualitative parameters of frankfurter-type sausage

Original language description

Several raw materials and additives are used in meat production. In terms of origin, proteins which are the closest related to meat are derived from slaughtered carcasses. The aim of the work was to assess the effect of their addition on the microstructure, texture and colour of frankfurter-type meat products. RESULTS Calleja staining, instrumental textural analysis and colour analysis were applied. The microscopic results were evaluated qualitatively. Canonical component and Tukey&apos;s HSD were used for textural and RGB evaluation. Microscopically, protein matrix formation in products containing pork haemoglobin (155_16) and pork plasma P (158_16) was found to be different from that in other samples. Texture analysis revealed differences (P &lt; 0.05) in shear force between pork haemoglobin 155_16 and all tested samples, in the hardness between the control (154_16) and pork collagen protein (157_16) and between 157_16 and 160_16. Chewiness showed differences between control 154_16 and collagen proteins 157_16. Colour analysis showed a difference between pork haemoglobin (155_16) and other products (P &lt; 0.05) by component analysis. CONCLUSION All tested additives were incorporated into the protein matrix. Therefore, they may be used as additives even for unrecommended meat products. Addition of pork haemoglobin has a significant impact on the colour of the final product.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2019

Confidentiality

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

Name of the periodical

Journal of the Science of Food and Agriculture

ISSN

0022-5142

e-ISSN

—

Volume of the periodical

99

Issue of the periodical within the volume

4

Country of publishing house

US - UNITED STATES

Number of pages

10

Pages from-to

1888-1897

UT code for WoS article

000458300500051

EID of the result in the Scopus database

2-s2.0-85055923773