| Popis: |
The effect of addition of ground goji berry fruits (GGBF) in different concentrations on the heat treatment weight loss, proximate composition, fatty acid profile and sensory characteristics of semi-durable bacon-folk sausage was determined. Four sample groups of sausage were examined: control group – without addition of goji berry and three experimental groups with addition of 0.1%, 0.3% and 0.5% of GGBF. The addition of GGBF to the filling mass does not influence the heat treatment, weight loss and proximate composition of the sausages, but changed in degree the fatty acids composition of the examined sausages. On the first day of production, the statistically significant differences (p < 0.05) of sensory scores for cross-sectional view and colour between the control group and groups III and IV were determined. Key words: antioxidant effect, sausages, technological properties, quality |
