Potential use of fish oil to partially replace pork back fat in Czech meat product "Špekáček"

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43916990" target="_blank" >RIV/62156489:43210/19:43916990 - 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

Potential use of fish oil to partially replace pork back fat in Czech meat product "Špekáček"

Popis výsledku v původním jazyce

Traditional Czech sausage &quot;Špekáček&quot; was prepared with pharmaceutical cod liver oil as a replacement for pork back fat. Pharmaceutical cod liver oil acts as a source of EPA and DHA fatty acids. Fish oil was incorporated directly to meat emulsion in cutter in amount 1.5% and 3.0%. Basic chemical analysis was performed (the content of protein, fat, salt and dry matter). Fatty acid profile was also determined. The amount of EPA and DHA was gradually increased with the addition of fish oil (p &lt; 0.05). Instrumental measurement of texture and colour was executed. Sausages with added oil in amount 3.0% had higher L* value than control (p &lt; 0.05). Microbiological analysis was performed 21 days after processing, the microbial population was low and sausages were microbiologically acceptable. Hedonic test was used for sensory analysis. Heated sausages with fish oil (1.5%, 3.0%) were evaluated worse in taste against control (p &lt; 0.05). Evaluators have responded positively to unheated sausages with fish oil (3.0%). This shows that meat products that are consumed unheated (bologna salami, fermented salami) have a greater potential in fat replacement with fish oil.

Název v anglickém jazyce

Potential use of fish oil to partially replace pork back fat in Czech meat product "Špekáček"

Popis výsledku anglicky

Traditional Czech sausage &quot;Špekáček&quot; was prepared with pharmaceutical cod liver oil as a replacement for pork back fat. Pharmaceutical cod liver oil acts as a source of EPA and DHA fatty acids. Fish oil was incorporated directly to meat emulsion in cutter in amount 1.5% and 3.0%. Basic chemical analysis was performed (the content of protein, fat, salt and dry matter). Fatty acid profile was also determined. The amount of EPA and DHA was gradually increased with the addition of fish oil (p &lt; 0.05). Instrumental measurement of texture and colour was executed. Sausages with added oil in amount 3.0% had higher L* value than control (p &lt; 0.05). Microbiological analysis was performed 21 days after processing, the microbial population was low and sausages were microbiologically acceptable. Hedonic test was used for sensory analysis. Heated sausages with fish oil (1.5%, 3.0%) were evaluated worse in taste against control (p &lt; 0.05). Evaluators have responded positively to unheated sausages with fish oil (3.0%). This shows that meat products that are consumed unheated (bologna salami, fermented salami) have a greater potential in fat replacement with fish oil.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

40403 - Agricultural biotechnology related ethics

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

386-391

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

000576735500069