Physico-chemical characteristics and sensory quality of dry fermented sausages with flaxseed oil preparations

• Autorzy: Stajic S. , Stanisic N. , Levic S. , Tomovic V. , Lilic S. , Vranic D. , Jokanovic M. , Zivkovic D.
• Języki publikacji: EN

Abstrakty

EN

The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (FXE), and pre-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had signifi cantly lower (p<0.05) weight loss which led to signifi cantly higher moisture content, signifi cantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour, odour, taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modifi ed products had signifi cantly higher yellowness (relative to control) and FXI sausages relative to other modifi ed products. Regarding consumer sensory evaluation, FXA sausages stood out among modifi ed products because all other modifi ed products had signifi cantly lower grades relative to control. The thirty-day storage period did not lead to signifi cant changes (p>0.05) in any of the observed sensory characteristics.

Słowa kluczowe

EN

physicochemical characteristics; sensory quality; dry fermented sausage; sausage; fermented sausage; internal colour; preparation; linseed oil; sensory analysis; food texture

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2018
• Tom: 68
• Numer: 4
• Opis fizyczny: p.367-375,fig.,ref.

Twórcy

autor

Stajic S.

• Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade, Serbia

autor

Stanisic N.

• Institute for Animal Husbandry, Autoput 16, P. Box 23, 11080, Belgrade-Zemun, Serbia

autor

Levic S.

• Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade, Serbia

autor

Tomovic V.

• Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia

autor

Lilic S.

• Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia

autor

Vranic D.

• Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia

autor

Jokanovic M.

• Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia

autor

Zivkovic D.

• Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade, Serbia

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Identyfikatory

DOI

10.2478/pjfns-2018-0006