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Journal on Processing and Energy in Agriculture
2020, vol. 24, br. 3-4, str. 89-94
Razvoj mesnih prerađevina sa niskim sadržajem masti i soli
Frangopoulos Theofilos, Andreopoulos Dimitrios, Tsitlakidou Petroula, Mourtzinos Ioannis, Biliaderis C.G., Katsanidis Eugenios
Aristotle University of Thessaloniki, Faculty of Agriculture, Department of Food Science and Technology, Thessaloniki, Greece

e-adresa: mourtzinos@agro.auth.gr
Ključne reči: Zamena NaCl; redukcija masti; kvantitativna deskriptivna analiza; analiza glavnih komponenti; analiza teksture
Sažetak
Sve je veća potražnja za razvojem zdravijih mesnih proizvoda sa manjim udelom masnoće i soli. Ova studija sprovedena je za razvoj mesnih prerađenih proizvoda sa niskim sadržajem masti i soli u okviru fermentisanih kobasica. Proizvodi su formulisani sa različitim sadržajem masti (10 g/100 g - 20 g/100 g) i nivoima natrijum hlorida (0-2 g/100 g) i kalijum hlorida (0-1 g/100 g). Kalijum hlorid (KCl) je korišćen kao zamena za natrijum hlorid (NaCl). Fizičko-hemijske karakteristike i teksturni atributi procenjeni su instrumentalno, dok su senzorni atributi određeni pomoću kvantitativne deskriptivne analize i analize glavnih komponenti. Instrumentalna analiza pokazala je značajne (p <0,05) razlike u tvrdoći, krhkosti, kohezivnosti i žvakljivosti među različitim formulacijama kobasica. Međutim, senzorna analiza nisu detektovane nikakve teksturne promene usled zamene soli ili smanjenja masti. Utvrđeno je da proizvod sa najvećim sadržajem masti i supstitucijom KCl ima najvišu ocenu osetljive gorčine. Nalazi istraživanja identifikovali su značajnu interakciju između dodavanja KCl i sadržaja masti u percepciji gorčine.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/jpea24-29762
primljen: 07.12.2020.
prihvaćen: 24.12.2020.
objavljen u SCIndeksu: 26.02.2021.

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