Effect of pork to beef meat ratio on the physicochemical properties of frankfurters
2017
Autori
Tomašević, IgorStanišić, Nikola
Novaković, Saša
Milovanović, Bojana
Kljajević, Nemanja
Milojević, Lazar
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
This study was conducted to investigate the effects of raw material, pork and beef meat, ratio on the physicochemical characteristics of emulsion-type sausage. Five different frankfurter formulations were calculated as follows: B100 (40% beef meat); B75 (30% beef and 10% pork meat); B50 (20% beef and 20% pork meat); B25 (10% beef and 30% pork meat) and B0 (40% pork meat). Frankfurters made solely from beef meat (B100) showed significantly better emulsion stability than those made with pork meat (B0). The increase in the fat content also decreased gel strength, leading to lower values of hardness, cohesiveness, gumminess and chewiness. The optimal ratios between pork and beef meat to enhance the textural properties of frankfurters were B50 and B75. The lightness values (L*) increased with increasing pork meat content, while the redness values (a*) demonstrated the opposite trend. Protein, fat and total pigments displayed a positive relation, whereas water content exhibited a negative rela...tion with a* values.
Ključne reči:
Emulsion-type Sausages / Meat Ratio / Composition / Texture / ColourIzvor:
Meat technology, 2017, 58, 1, 26-31Izdavač:
- Institute of meat hygiene and technology
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Tomašević, Igor AU - Stanišić, Nikola AU - Novaković, Saša AU - Milovanović, Bojana AU - Kljajević, Nemanja AU - Milojević, Lazar PY - 2017 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4618 AB - This study was conducted to investigate the effects of raw material, pork and beef meat, ratio on the physicochemical characteristics of emulsion-type sausage. Five different frankfurter formulations were calculated as follows: B100 (40% beef meat); B75 (30% beef and 10% pork meat); B50 (20% beef and 20% pork meat); B25 (10% beef and 30% pork meat) and B0 (40% pork meat). Frankfurters made solely from beef meat (B100) showed significantly better emulsion stability than those made with pork meat (B0). The increase in the fat content also decreased gel strength, leading to lower values of hardness, cohesiveness, gumminess and chewiness. The optimal ratios between pork and beef meat to enhance the textural properties of frankfurters were B50 and B75. The lightness values (L*) increased with increasing pork meat content, while the redness values (a*) demonstrated the opposite trend. Protein, fat and total pigments displayed a positive relation, whereas water content exhibited a negative relation with a* values. PB - Institute of meat hygiene and technology T2 - Meat technology T1 - Effect of pork to beef meat ratio on the physicochemical properties of frankfurters EP - 31 IS - 1 SP - 26 VL - 58 UR - https://hdl.handle.net/21.15107/rcub_agrospace_4618 ER -
@article{ author = "Tomašević, Igor and Stanišić, Nikola and Novaković, Saša and Milovanović, Bojana and Kljajević, Nemanja and Milojević, Lazar", year = "2017", abstract = "This study was conducted to investigate the effects of raw material, pork and beef meat, ratio on the physicochemical characteristics of emulsion-type sausage. Five different frankfurter formulations were calculated as follows: B100 (40% beef meat); B75 (30% beef and 10% pork meat); B50 (20% beef and 20% pork meat); B25 (10% beef and 30% pork meat) and B0 (40% pork meat). Frankfurters made solely from beef meat (B100) showed significantly better emulsion stability than those made with pork meat (B0). The increase in the fat content also decreased gel strength, leading to lower values of hardness, cohesiveness, gumminess and chewiness. The optimal ratios between pork and beef meat to enhance the textural properties of frankfurters were B50 and B75. The lightness values (L*) increased with increasing pork meat content, while the redness values (a*) demonstrated the opposite trend. Protein, fat and total pigments displayed a positive relation, whereas water content exhibited a negative relation with a* values.", publisher = "Institute of meat hygiene and technology", journal = "Meat technology", title = "Effect of pork to beef meat ratio on the physicochemical properties of frankfurters", pages = "31-26", number = "1", volume = "58", url = "https://hdl.handle.net/21.15107/rcub_agrospace_4618" }
Tomašević, I., Stanišić, N., Novaković, S., Milovanović, B., Kljajević, N.,& Milojević, L.. (2017). Effect of pork to beef meat ratio on the physicochemical properties of frankfurters. in Meat technology Institute of meat hygiene and technology., 58(1), 26-31. https://hdl.handle.net/21.15107/rcub_agrospace_4618
Tomašević I, Stanišić N, Novaković S, Milovanović B, Kljajević N, Milojević L. Effect of pork to beef meat ratio on the physicochemical properties of frankfurters. in Meat technology. 2017;58(1):26-31. https://hdl.handle.net/21.15107/rcub_agrospace_4618 .
Tomašević, Igor, Stanišić, Nikola, Novaković, Saša, Milovanović, Bojana, Kljajević, Nemanja, Milojević, Lazar, "Effect of pork to beef meat ratio on the physicochemical properties of frankfurters" in Meat technology, 58, no. 1 (2017):26-31, https://hdl.handle.net/21.15107/rcub_agrospace_4618 .