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dc.creatorBajčić, Aleksandar
dc.creatorPetronijević, Radivoj
dc.creatorSuvajdžić, Branko
dc.creatorTomović, Vladimir
dc.creatorStajković, Silvana
dc.creatorVasilev, Dragan
dc.date.accessioned2023-04-26T06:25:31Z
dc.date.available2023-04-26T06:25:31Z
dc.date.issued2023
dc.identifier.issn1336-8672
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/2880
dc.description.abstractTotal replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %, inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters, colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content (8.5 ± 1.8 g∙kg-1), lower cholesterol content (462.3 ± 49.3 mg·kg-1) and higher content of carbohydrates-prebiotics (74.6 ± 8.4 g∙kg-1) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty acids contents compared to the control product. Total fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those with total fat replacement.sr
dc.language.isoensr
dc.publisherJournal of Food and Nutrition Researchsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200143/RS//sr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200134/RS//sr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200050/RS//sr
dc.rightsopenAccesssr
dc.sourceJournal of Food and Nutrition Researchsr
dc.subjectcooked-emulsified sausagessr
dc.subjectfat replacemensr
dc.subjectinulinsr
dc.subjectcollagensr
dc.subjectqualitysr
dc.titleUse of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausagessr
dc.typearticlesr
dc.rights.licenseARRsr
dc.citation.volume62
dc.citation.issue1
dc.citation.spage35
dc.citation.epage45
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/8476/bitstream_8476.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_veterinar_2880
dc.type.versionpublishedVersionsr


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