Subject: chemical composition, chemical properties, hotdogs, physical properties, physicochemical properties, plant oils
Year: 2016
Type: Proceeding article
Title: Influence of plant oils on certain physico-chemical characteristics of frankfurters
Author: Belichovska Daniela, Pejkovski Zlatko, Belichovska Katerina, Silovska-Nikolova Aleksandra
Abstract: With the aim the effect of pork adipose tissue substitution with plant oils and fats in poultry frankfurters production to be investigated, six variants of frankfurters were produced: control - with pork fat, with olive oil, rapeseed oil, sunflower oil, palm fat and a mixture of 12% rapeseed oil and 8% palm fat. Cooking loss, pH-value and basic chemical composition were tested on the final product. It was found that palm and pork fat, as well as sunflower oil significantly (P<0.01) influenced the reduction of cooking loss of frankfurters. Frankfurters with palm fat, a mixture of 12% rapeseed oil and 8% palm fat and those with rapeseed oil had a lower pH than the other three variants (P<0.01). Regarding the content of water and ash there were no significant differences, while in the content of protien there was significant difference (P<0.01) only between variants with pork fat and sunflower oil. Frankfurters with olive oil and those with pork fat had significantly (P<0.01) higher fat content than all the other variants. Frankfurters with palm fat contained significantly (P<0.01) lower fat percentage compared to other variants, except that with a mixture of 12% rapeseed oil and 8% palm fat. Total pork fat relacement with plant oils and fats in poultry frankfurters production is possible.
Publisher: University of East Sarajevo, Faculty of Agriculture
Relation: Book of Proceedings, 2541-2546
Identifier: oai:repository.ukim.mk:20.500.12188/7049
Identifier: http://hdl.handle.net/20.500.12188/7049
