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Назив: INSTRUMENTAL COLOUR AND TEXTURE PROPERTIES OF FRANKFURTER-TYPE SAUSAGES WITH PLANT OILS
Аутори: Stajić, Slaviša
Kurćubić, Vladimir
Tomović, Vladimir
Živković, Dušan
Датум издавања: 2023
Сажетак: The aim of this research was to examine the influence of partial and total replacement of pork backfat with two quite different (in terms of sensory properties) plant oils (grapeseed and pumpkinseed oil) on instrumental colour and texture of frankfurters. The influence on colour was more pronounced when pumpkinseed oil emulsion was used as backfat replacer – these frankfurters were less red and more yellow than control and frankfurters with grapeseed oil emulsion. The effect was more pronounced with the increase of backfat replacement degree. No significant influence on instrumental texture parameters was observed.
URI: https://scidar.kg.ac.rs/handle/123456789/17528
Тип: conferenceObject
DOI: 10.46793/SBT28.349S
Налази се у колекцијама:Faculty of Agronomy, Čačak

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398

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36

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