Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties
Само за регистроване кориснике
2020
Аутори
Stajić, SlavišaPisinov, Boris
Tomašević, Igor
Đekić, Ilija
Colović, Dušica
Ivanović, Snežana
Živković, Dušan
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Four different levels (25-100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6-week cold storage. The formulation had significant impact of fatty acids profile - n-6/n-3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check-all-that-apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.
Кључне речи:
CATA analysis / cold storage / culled goat meat / fatty acids profile / frankfurters / instrumental texture / internal colourИзвор:
International Journal of Food Science and Technology, 2020, 55, 3, 1032-1045Издавач:
- Wiley, Hoboken
DOI: 10.1111/ijfs.14346
ISSN: 0950-5423
WoS: 000486187700001
Scopus: 2-s2.0-85073807120
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Stajić, Slaviša AU - Pisinov, Boris AU - Tomašević, Igor AU - Đekić, Ilija AU - Colović, Dušica AU - Ivanović, Snežana AU - Živković, Dušan PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5350 AB - Four different levels (25-100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6-week cold storage. The formulation had significant impact of fatty acids profile - n-6/n-3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check-all-that-apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75. PB - Wiley, Hoboken T2 - International Journal of Food Science and Technology T1 - Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties EP - 1045 IS - 3 SP - 1032 VL - 55 DO - 10.1111/ijfs.14346 ER -
@article{ author = "Stajić, Slaviša and Pisinov, Boris and Tomašević, Igor and Đekić, Ilija and Colović, Dušica and Ivanović, Snežana and Živković, Dušan", year = "2020", abstract = "Four different levels (25-100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6-week cold storage. The formulation had significant impact of fatty acids profile - n-6/n-3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check-all-that-apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.", publisher = "Wiley, Hoboken", journal = "International Journal of Food Science and Technology", title = "Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties", pages = "1045-1032", number = "3", volume = "55", doi = "10.1111/ijfs.14346" }
Stajić, S., Pisinov, B., Tomašević, I., Đekić, I., Colović, D., Ivanović, S.,& Živković, D.. (2020). Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties. in International Journal of Food Science and Technology Wiley, Hoboken., 55(3), 1032-1045. https://doi.org/10.1111/ijfs.14346
Stajić S, Pisinov B, Tomašević I, Đekić I, Colović D, Ivanović S, Živković D. Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties. in International Journal of Food Science and Technology. 2020;55(3):1032-1045. doi:10.1111/ijfs.14346 .
Stajić, Slaviša, Pisinov, Boris, Tomašević, Igor, Đekić, Ilija, Colović, Dušica, Ivanović, Snežana, Živković, Dušan, "Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties" in International Journal of Food Science and Technology, 55, no. 3 (2020):1032-1045, https://doi.org/10.1111/ijfs.14346 . .