Influence of various pork fat types on the ripening and characteristics of dry fermented sausage

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F13%3A43871976" target="_blank" >RIV/62157124:16270/13:43871976 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.agriculturejournals.cz/publicFiles/100647.pdf" target="_blank" >http://www.agriculturejournals.cz/publicFiles/100647.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of various pork fat types on the ripening and characteristics of dry fermented sausage

Popis výsledku v původním jazyce

The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly represented methyl esters of fatty acids (FA), such asC16:0, C18:0 and C18:1n-9, were found when the individual FA compositions of the pork adipose tissue samples were compared. The content of polyunsaturated FA was the highest in the neck adipose tissue and the lowest in the leg adipose tissue. These differences were not, however, statistically significant. No differences between the adipose tissue types were found in the sensory, colour, and textural properties, the population of lactic acid bacteria, and the lactic and acetic acids contents in the finalproducts and during the fermentation process. The assertions were not confirmed that pork neck adipose tissue is the best fat type for the production of dry fermented sausages or that pork adipose tissue from the legs is unsuitable becau

Název v anglickém jazyce

Influence of various pork fat types on the ripening and characteristics of dry fermented sausage

Popis výsledku anglicky

The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly represented methyl esters of fatty acids (FA), such asC16:0, C18:0 and C18:1n-9, were found when the individual FA compositions of the pork adipose tissue samples were compared. The content of polyunsaturated FA was the highest in the neck adipose tissue and the lowest in the leg adipose tissue. These differences were not, however, statistically significant. No differences between the adipose tissue types were found in the sensory, colour, and textural properties, the population of lactic acid bacteria, and the lactic and acetic acids contents in the finalproducts and during the fermentation process. The assertions were not confirmed that pork neck adipose tissue is the best fat type for the production of dry fermented sausages or that pork adipose tissue from the legs is unsuitable becau

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

31

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

13

Strana od-do

419-431

Kód UT WoS článku

000325509000002

EID výsledku v databázi Scopus

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