The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages
Uticaj biljnih ulja na fizičko-hemijska i senzorna svojstva suvih fermentisanih kobasica
2016
Аутори
Stajić, SlavišaStanisić, Nikola
Novaković, Saša
Kovjanić, Natasa
Tomović, Vladimir
Jokanović, Marija
Živković, Dušan
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In order to improve the functional properties of dry fermented sausages, one part of backfat can be substituted with oils that have a more favourable fatty acid profile. In this experiment, one part of backfat in the mixture for dry fermented sausages was replaced with flaxseed and grapeseed oils prepared as alginate gel, with the content of oil in the mixture equalling 3% and 5%. The type and amount of oil did not affect the change in pH values. Sausages with flaxseed oil received lower grades for colour, odour, flavour and overall acceptability compared with the control and grapeseed oil variant. Increase in the flaxseed oil content in the mixture resulted in lower sensory analysis grades.
U smislu poboljšanja funkcionalnih svojstava suvih fermentisanih kobasica moguće je deo masnog tkiva zameniti uljima s povoljnijim masnokiselinskim profilom. U ovom ogledu deo čvrstog masnog tkiva u nadevu suvih fermentisanih kobasica zamenjen je lanenim i uljem od koštica grožđa pripremljenim kao alginatni gel tako da je u nadevu sadržaj ulja bio oko 3% i 5%. Vrsta i količina ulja nisu uticali na tok promene pH vrednosti. Kobasice s lanenim uljem ocenjene su manjim ocenama u pogledu boje, mirisa, ukusa i ukupne prihvatljivosti u odnosu na kontrolnu kobasicu i kobasice sa uljem od koštica grožđa. Povećanje sadržaja lanenog ulja u nadevu uticalo je na smanjenje ocena senzorne analize.
Кључне речи:
dry fermented sausages / functional food / flaxseed oil / grape seed oil / suve fermentisane kobasice / funkcionalna hrana / laneno ulje / ulje od koštice grožđaИзвор:
21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016., 2016Финансирање / пројекти:
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
Институција/група
Poljoprivredni fakultetTY - CONF AU - Stajić, Slaviša AU - Stanisić, Nikola AU - Novaković, Saša AU - Kovjanić, Natasa AU - Tomović, Vladimir AU - Jokanović, Marija AU - Živković, Dušan PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5625 AB - In order to improve the functional properties of dry fermented sausages, one part of backfat can be substituted with oils that have a more favourable fatty acid profile. In this experiment, one part of backfat in the mixture for dry fermented sausages was replaced with flaxseed and grapeseed oils prepared as alginate gel, with the content of oil in the mixture equalling 3% and 5%. The type and amount of oil did not affect the change in pH values. Sausages with flaxseed oil received lower grades for colour, odour, flavour and overall acceptability compared with the control and grapeseed oil variant. Increase in the flaxseed oil content in the mixture resulted in lower sensory analysis grades. AB - U smislu poboljšanja funkcionalnih svojstava suvih fermentisanih kobasica moguće je deo masnog tkiva zameniti uljima s povoljnijim masnokiselinskim profilom. U ovom ogledu deo čvrstog masnog tkiva u nadevu suvih fermentisanih kobasica zamenjen je lanenim i uljem od koštica grožđa pripremljenim kao alginatni gel tako da je u nadevu sadržaj ulja bio oko 3% i 5%. Vrsta i količina ulja nisu uticali na tok promene pH vrednosti. Kobasice s lanenim uljem ocenjene su manjim ocenama u pogledu boje, mirisa, ukusa i ukupne prihvatljivosti u odnosu na kontrolnu kobasicu i kobasice sa uljem od koštica grožđa. Povećanje sadržaja lanenog ulja u nadevu uticalo je na smanjenje ocena senzorne analize. C3 - 21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016. T1 - The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages T1 - Uticaj biljnih ulja na fizičko-hemijska i senzorna svojstva suvih fermentisanih kobasica UR - https://hdl.handle.net/21.15107/rcub_agrospace_5625 ER -
@conference{ author = "Stajić, Slaviša and Stanisić, Nikola and Novaković, Saša and Kovjanić, Natasa and Tomović, Vladimir and Jokanović, Marija and Živković, Dušan", year = "2016", abstract = "In order to improve the functional properties of dry fermented sausages, one part of backfat can be substituted with oils that have a more favourable fatty acid profile. In this experiment, one part of backfat in the mixture for dry fermented sausages was replaced with flaxseed and grapeseed oils prepared as alginate gel, with the content of oil in the mixture equalling 3% and 5%. The type and amount of oil did not affect the change in pH values. Sausages with flaxseed oil received lower grades for colour, odour, flavour and overall acceptability compared with the control and grapeseed oil variant. Increase in the flaxseed oil content in the mixture resulted in lower sensory analysis grades., U smislu poboljšanja funkcionalnih svojstava suvih fermentisanih kobasica moguće je deo masnog tkiva zameniti uljima s povoljnijim masnokiselinskim profilom. U ovom ogledu deo čvrstog masnog tkiva u nadevu suvih fermentisanih kobasica zamenjen je lanenim i uljem od koštica grožđa pripremljenim kao alginatni gel tako da je u nadevu sadržaj ulja bio oko 3% i 5%. Vrsta i količina ulja nisu uticali na tok promene pH vrednosti. Kobasice s lanenim uljem ocenjene su manjim ocenama u pogledu boje, mirisa, ukusa i ukupne prihvatljivosti u odnosu na kontrolnu kobasicu i kobasice sa uljem od koštica grožđa. Povećanje sadržaja lanenog ulja u nadevu uticalo je na smanjenje ocena senzorne analize.", journal = "21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016.", title = "The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages, Uticaj biljnih ulja na fizičko-hemijska i senzorna svojstva suvih fermentisanih kobasica", url = "https://hdl.handle.net/21.15107/rcub_agrospace_5625" }
Stajić, S., Stanisić, N., Novaković, S., Kovjanić, N., Tomović, V., Jokanović, M.,& Živković, D.. (2016). The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages. in 21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016.. https://hdl.handle.net/21.15107/rcub_agrospace_5625
Stajić S, Stanisić N, Novaković S, Kovjanić N, Tomović V, Jokanović M, Živković D. The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages. in 21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016.. 2016;. https://hdl.handle.net/21.15107/rcub_agrospace_5625 .
Stajić, Slaviša, Stanisić, Nikola, Novaković, Saša, Kovjanić, Natasa, Tomović, Vladimir, Jokanović, Marija, Živković, Dušan, "The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages" in 21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016. (2016), https://hdl.handle.net/21.15107/rcub_agrospace_5625 .