Effects of replacing pork back fat with cellulose in Pariser sausages
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2020
Authors
Kurćubić, VladimirOkanović, Đorđe
Vasilev, Dragan
Ivić, Maja
Čolović, Dušica
Jokanović, Marija
Džinić, Natalija
Article (Published version)
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In order to evaluate the effect of cellulose fibers addition as pork back fat substitute on the quality of Pariser sausages, five groups were produced: control (Cl containing 20% back fat and products where 1/4 (EG I), 1/2 (EG II), 3/4 (EG111)and total (EG IV) of back fat was replaced. The moisture content increased from 59.85% (C) to 75.12% (EG IV) and the fat content decreased from 22.41% (C) to 6.68% (EG IV). The PUFA/SFA ratio increased desirably from 0.52 (C) up to 0.64 (EG IV), while 526423 ratio was less favourable (20.10 by C to 34.26 by EG IV). Color (1_*, a*, was unchanged, but hardness and chewiness decreased while cohesivness increased by EG IV compared to the other groups. Sensory evaluation showed no signifficant difference between control (4.60) and modified sausages up to 3/4 backfat replacement (k57 - k50), while EG IV were the least evaluated (4.37).
Source:
Fleischwirtschaft, 2020Publisher:
- Deutscher Fachverlag GmbH, Frankfurt Main
Funding / projects:
- Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
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Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Kurćubić, Vladimir AU - Okanović, Đorđe AU - Vasilev, Dragan AU - Ivić, Maja AU - Čolović, Dušica AU - Jokanović, Marija AU - Džinić, Natalija PY - 2020 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1886 AB - In order to evaluate the effect of cellulose fibers addition as pork back fat substitute on the quality of Pariser sausages, five groups were produced: control (Cl containing 20% back fat and products where 1/4 (EG I), 1/2 (EG II), 3/4 (EG111)and total (EG IV) of back fat was replaced. The moisture content increased from 59.85% (C) to 75.12% (EG IV) and the fat content decreased from 22.41% (C) to 6.68% (EG IV). The PUFA/SFA ratio increased desirably from 0.52 (C) up to 0.64 (EG IV), while 526423 ratio was less favourable (20.10 by C to 34.26 by EG IV). Color (1_*, a*, was unchanged, but hardness and chewiness decreased while cohesivness increased by EG IV compared to the other groups. Sensory evaluation showed no signifficant difference between control (4.60) and modified sausages up to 3/4 backfat replacement (k57 - k50), while EG IV were the least evaluated (4.37). PB - Deutscher Fachverlag GmbH, Frankfurt Main T2 - Fleischwirtschaft T1 - Effects of replacing pork back fat with cellulose in Pariser sausages UR - https://hdl.handle.net/21.15107/rcub_veterinar_1886 ER -
@article{ author = "Kurćubić, Vladimir and Okanović, Đorđe and Vasilev, Dragan and Ivić, Maja and Čolović, Dušica and Jokanović, Marija and Džinić, Natalija", year = "2020", abstract = "In order to evaluate the effect of cellulose fibers addition as pork back fat substitute on the quality of Pariser sausages, five groups were produced: control (Cl containing 20% back fat and products where 1/4 (EG I), 1/2 (EG II), 3/4 (EG111)and total (EG IV) of back fat was replaced. The moisture content increased from 59.85% (C) to 75.12% (EG IV) and the fat content decreased from 22.41% (C) to 6.68% (EG IV). The PUFA/SFA ratio increased desirably from 0.52 (C) up to 0.64 (EG IV), while 526423 ratio was less favourable (20.10 by C to 34.26 by EG IV). Color (1_*, a*, was unchanged, but hardness and chewiness decreased while cohesivness increased by EG IV compared to the other groups. Sensory evaluation showed no signifficant difference between control (4.60) and modified sausages up to 3/4 backfat replacement (k57 - k50), while EG IV were the least evaluated (4.37).", publisher = "Deutscher Fachverlag GmbH, Frankfurt Main", journal = "Fleischwirtschaft", title = "Effects of replacing pork back fat with cellulose in Pariser sausages", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1886" }
Kurćubić, V., Okanović, Đ., Vasilev, D., Ivić, M., Čolović, D., Jokanović, M.,& Džinić, N.. (2020). Effects of replacing pork back fat with cellulose in Pariser sausages. in Fleischwirtschaft Deutscher Fachverlag GmbH, Frankfurt Main.. https://hdl.handle.net/21.15107/rcub_veterinar_1886
Kurćubić V, Okanović Đ, Vasilev D, Ivić M, Čolović D, Jokanović M, Džinić N. Effects of replacing pork back fat with cellulose in Pariser sausages. in Fleischwirtschaft. 2020;. https://hdl.handle.net/21.15107/rcub_veterinar_1886 .
Kurćubić, Vladimir, Okanović, Đorđe, Vasilev, Dragan, Ivić, Maja, Čolović, Dušica, Jokanović, Marija, Džinić, Natalija, "Effects of replacing pork back fat with cellulose in Pariser sausages" in Fleischwirtschaft (2020), https://hdl.handle.net/21.15107/rcub_veterinar_1886 .