The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of smoked pork loin. Changes in mass during production process and water content were observed. Sensory evaluation included estimation of cut appearance, consistency, odor, taste, color, tenderness firmness and plasticity. It was found that water retention and muscle structure binding were strongly influenced by carrageenan addition. Depending on applied concentration of preparation, achieved yields varied from 1.08% to 2.06%.
U radu su ispitivani efekti dodavanja različitih koncentracija karagenana GRINSTEDTM SS 250 (0.25%, 0.4% i 0.55% u odnosu na masu polazne sirovine) na odabrana tehnološka i senzorna cvojctva dimljene svinjske pečenice. Praćene su promene u masi i sadržaju vode tokom procesa proizvodnje, dok je senzorno vrednovanje obuhvatilo ispitivanje izgleda preseka, teksture, mirisa, ukusa boje, mekoće, čvrstoće i plastičnosti. Iako atipičan za ovu grupu proizvoda ispitivani aditiv je efektno uticao na uklapanje vode u proizvod, kao i na povezanost strukture mišića. U zavisnosti od primenjene koncentracije preparata, octvapen je prirast mase pečenice od 1.08 do 2.06%.
TY - JOUR
AU - Ivanović, Mirjana D.
AU - Bulatović, Aleksandar V.
AU - Popov-Raljić, Jovanka
AU - Perunović, Marija
AU - Živković, Dušan
PY - 2002
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/424
AB - The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of smoked pork loin. Changes in mass during production process and water content were observed. Sensory evaluation included estimation of cut appearance, consistency, odor, taste, color, tenderness firmness and plasticity. It was found that water retention and muscle structure binding were strongly influenced by carrageenan addition. Depending on applied concentration of preparation, achieved yields varied from 1.08% to 2.06%.
AB - U radu su ispitivani efekti dodavanja različitih koncentracija karagenana GRINSTEDTM SS 250 (0.25%, 0.4% i 0.55% u odnosu na masu polazne sirovine) na odabrana tehnološka i senzorna cvojctva dimljene svinjske pečenice. Praćene su promene u masi i sadržaju vode tokom procesa proizvodnje, dok je senzorno vrednovanje obuhvatilo ispitivanje izgleda preseka, teksture, mirisa, ukusa boje, mekoće, čvrstoće i plastičnosti. Iako atipičan za ovu grupu proizvoda ispitivani aditiv je efektno uticao na uklapanje vode u proizvod, kao i na povezanost strukture mišića. U zavisnosti od primenjene koncentracije preparata, octvapen je prirast mase pečenice od 1.08 do 2.06%.
PB - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2 - Acta periodica technologica
T1 - Influence of carrageenan addition on some technological and sensory properties of smoked pork loin
T1 - Uticaj dodavanja karagenana na neka tehnološka i senzorna svojstva dimljene svinjske pečenice
EP - 18
IS - 33
SP - 11
DO - 10.2298/APT0233011I
UR - conv_1616
ER -
@article{
author = "Ivanović, Mirjana D. and Bulatović, Aleksandar V. and Popov-Raljić, Jovanka and Perunović, Marija and Živković, Dušan",
year = "2002",
abstract = "The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of smoked pork loin. Changes in mass during production process and water content were observed. Sensory evaluation included estimation of cut appearance, consistency, odor, taste, color, tenderness firmness and plasticity. It was found that water retention and muscle structure binding were strongly influenced by carrageenan addition. Depending on applied concentration of preparation, achieved yields varied from 1.08% to 2.06%., U radu su ispitivani efekti dodavanja različitih koncentracija karagenana GRINSTEDTM SS 250 (0.25%, 0.4% i 0.55% u odnosu na masu polazne sirovine) na odabrana tehnološka i senzorna cvojctva dimljene svinjske pečenice. Praćene su promene u masi i sadržaju vode tokom procesa proizvodnje, dok je senzorno vrednovanje obuhvatilo ispitivanje izgleda preseka, teksture, mirisa, ukusa boje, mekoće, čvrstoće i plastičnosti. Iako atipičan za ovu grupu proizvoda ispitivani aditiv je efektno uticao na uklapanje vode u proizvod, kao i na povezanost strukture mišića. U zavisnosti od primenjene koncentracije preparata, octvapen je prirast mase pečenice od 1.08 do 2.06%.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Influence of carrageenan addition on some technological and sensory properties of smoked pork loin, Uticaj dodavanja karagenana na neka tehnološka i senzorna svojstva dimljene svinjske pečenice",
pages = "18-11",
number = "33",
doi = "10.2298/APT0233011I",
url = "conv_1616"
}
Ivanović, M. D., Bulatović, A. V., Popov-Raljić, J., Perunović, M.,& Živković, D.. (2002). Influence of carrageenan addition on some technological and sensory properties of smoked pork loin. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(33), 11-18.
https://doi.org/10.2298/APT0233011I
conv_1616
Ivanović MD, Bulatović AV, Popov-Raljić J, Perunović M, Živković D. Influence of carrageenan addition on some technological and sensory properties of smoked pork loin. in Acta periodica technologica. 2002;(33):11-18.
doi:10.2298/APT0233011I
conv_1616 .
Ivanović, Mirjana D., Bulatović, Aleksandar V., Popov-Raljić, Jovanka, Perunović, Marija, Živković, Dušan, "Influence of carrageenan addition on some technological and sensory properties of smoked pork loin" in Acta periodica technologica, no. 33 (2002):11-18,
https://doi.org/10.2298/APT0233011I .,
conv_1616 .
