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dc.creatorStajić, Slaviša
dc.creatorKalušević, Ana
dc.creatorTomašević, Igor
dc.creatorRabrenović, Biljana
dc.creatorBožić, Andelija
dc.creatorRadović, Petar
dc.creatorNedović, Viktor
dc.creatorŽivković, Dušan
dc.date.accessioned2020-12-17T22:58:48Z
dc.date.available2020-12-17T22:58:48Z
dc.date.issued2020
dc.identifier.issn1230-0322
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/5409
dc.description.abstractThe aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87-74.64 mg/kg (C treatments) is. 56.79-62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover. higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness - increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.en
dc.publisherInst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsopenAccess
dc.sourcePolish Journal of Food and Nutrition Sciences
dc.subjectbeef emulsionsen
dc.subjectmodel systemen
dc.subjectphosphate reductionen
dc.subjectencapsulated pumpkin seed oilen
dc.subjectinstrumental colouren
dc.subjecttexture propertiesen
dc.titleTechnological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powderen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage168
dc.citation.issue2
dc.citation.other70(2): 159-168
dc.citation.rankM22
dc.citation.spage159
dc.citation.volume70
dc.identifier.doi10.31883/pjfns/118008
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/3910/5406.pdf
dc.identifier.scopus2-s2.0-85084661045
dc.identifier.wos000530095900007
dc.type.versionpublishedVersion


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