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
2002
Аутори
Ivanović, Mirjana D.Bulatović, Aleksandar V.
Popov-Raljić, Jovanka
Perunović, Marija
Živković, Dušan
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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%.
Кључне речи:
GRINSTEDTM Carrageenan CC 250 / yield / sensory properties / smoked pork loinИзвор:
Acta periodica technologica, 2002, 33, 11-18Издавач:
- Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
Институција/група
Poljoprivredni fakultetTY - 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 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" }
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
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 .
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 . .