The influence of fish oil addition on nutritional and quality parameters of frankfurters

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

The influence of fish oil addition on nutritional and quality parameters of frankfurters

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

The influence of fish oil addition on nutritional and quality parameters of frankfurters

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název statě ve sborníku

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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Počet stran výsledku

6

Strana od-do

374-379

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

6. 11. 2019

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000576735500067