Sensory evaluation of sausages with various proportions of Cyprinus carpio meat

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873540" target="_blank" >RIV/62157124:16270/15:43873540 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.agriculturejournals.cz/publicFiles/146129.pdf" target="_blank" >http://www.agriculturejournals.cz/publicFiles/146129.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/293/2014-CJFS" target="_blank" >10.17221/293/2014-CJFS</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Sensory evaluation of sausages with various proportions of Cyprinus carpio meat

Popis výsledku v původním jazyce

The heat-treated sausages with a proportion (30%, 45%, 60%) of common carp (Cyprinus carpio L.) meat was evaluated. The products were subjected to sensory evaluation (cold: max. +4 degrees C, heated in water: 90 degrees C/15 min, grilled: 200 degrees C/15 min) and compared with a control (0%, without the addition of fish). There are demonstrated a reduced preference for sausages in dependence on the increasing proportion of fish material in the product. This trend was most pronounced for the factors consistency, overall appearance, general impression, sliced appearance, and tenderness. The method of cooking led to even more pronounced differences. The results showed that this type of product may be produced using ordinary technological processes and that sausages with a proportion of carp meat may be of extremely high quality in nutritional terms and attractive as a food to the consumer.

Název v anglickém jazyce

Sensory evaluation of sausages with various proportions of Cyprinus carpio meat

Popis výsledku anglicky

The heat-treated sausages with a proportion (30%, 45%, 60%) of common carp (Cyprinus carpio L.) meat was evaluated. The products were subjected to sensory evaluation (cold: max. +4 degrees C, heated in water: 90 degrees C/15 min, grilled: 200 degrees C/15 min) and compared with a control (0%, without the addition of fish). There are demonstrated a reduced preference for sausages in dependence on the increasing proportion of fish material in the product. This trend was most pronounced for the factors consistency, overall appearance, general impression, sliced appearance, and tenderness. The method of cooking led to even more pronounced differences. The results showed that this type of product may be produced using ordinary technological processes and that sausages with a proportion of carp meat may be of extremely high quality in nutritional terms and attractive as a food to the consumer.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

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

—

Svazek periodika

33

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

45-51

Kód UT WoS článku

000351653300008

EID výsledku v databázi Scopus

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