Selected physico-chemical parameters and appearance of sausages produced with addition of common carp meat

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Selected physico-chemical parameters and appearance of sausages produced with addition of common carp meat

Popis výsledku v původním jazyce

The aim was to produce pork sausages (control sample) and pork sausages with various proportions (30 %, 45 % and 60 %) of common carp (Cyprinus carpio L.) meat (experimental samples) and to evaluate their chemical composition. The experimental sausages contained more (P &lt; 0.05) protein compared with control samples. The initial values of ammonia (NH3)/free fatty acids (FFA)/thiobarbituric acid reactive substances assay (TBARS) in groups with carp meat were low in the range of 13.62?14.11 mg/100g for NH3/1.07?1.19 % total fat as oleic acid for FFA/4.95?5.88 mg MDA kg-1 for TBARS. The primary oxidation of fats (peroxide value PV) in sausages with fish meat proceeded with a significantly lower intensity (P &lt; 0.05) in the range of 3.62?4.31 mekvO2 kg-1 compared with control group. The different proportions used of raw materials (pig meat, back fat, carp meat) affected sensory properties of final products. The surface of the sausages became smoother and lighter in colour with the increasing proportion of the fish ingredient (30 ? 45 ? 60 %) in the raw material, and the homogenous fish ingredient began to predominate on the surface of longitudinally cut sausages. In sausages with 60 % carp meat we observed lower overall coherence of heat-treated raw materials.

Název v anglickém jazyce

Selected physico-chemical parameters and appearance of sausages produced with addition of common carp meat

Popis výsledku anglicky

The aim was to produce pork sausages (control sample) and pork sausages with various proportions (30 %, 45 % and 60 %) of common carp (Cyprinus carpio L.) meat (experimental samples) and to evaluate their chemical composition. The experimental sausages contained more (P &lt; 0.05) protein compared with control samples. The initial values of ammonia (NH3)/free fatty acids (FFA)/thiobarbituric acid reactive substances assay (TBARS) in groups with carp meat were low in the range of 13.62?14.11 mg/100g for NH3/1.07?1.19 % total fat as oleic acid for FFA/4.95?5.88 mg MDA kg-1 for TBARS. The primary oxidation of fats (peroxide value PV) in sausages with fish meat proceeded with a significantly lower intensity (P &lt; 0.05) in the range of 3.62?4.31 mekvO2 kg-1 compared with control group. The different proportions used of raw materials (pig meat, back fat, carp meat) affected sensory properties of final products. The surface of the sausages became smoother and lighter in colour with the increasing proportion of the fish ingredient (30 ? 45 ? 60 %) in the raw material, and the homogenous fish ingredient began to predominate on the surface of longitudinally cut sausages. In sausages with 60 % carp meat we observed lower overall coherence of heat-treated raw materials.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

Fleischwirtschaft International

ISSN

0179-2415

e-ISSN

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Svazek periodika

33

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

7

Strana od-do

50-56

Kód UT WoS článku

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EID výsledku v databázi Scopus

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