Physicochemical and Sensorial Characteristics of Frankfurters with the Addition of Chilli and Kim Chi

Autor:	Claudiu Dan Salagean, Maria V. Morar, Melinda Nagy, Carmen Pop
Rok vydání:	2015
Předmět:	Legal norm lcsh:Food processing and manufacture lcsh:TP368-456 business.industry Frankfurters chilli kim chi physicochemical properties sensory analysis General Medicine Food science business Sensory analysis Biotechnology Mathematics
Zdroj:	Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 291-292 (2015)
ISSN:	2344-5300 2344-2344
DOI:	10.15835/buasvmcn-fst:11566
Popis:	This study aimed to develop a new type of frankfurters through addition of chilli and kim chi spices. Development of meat product formulations like frankfurters, are highly desirable from a diet/health standpoint due to specific combinations of potential functional ingredients. The effect of chilli and kim chi spices at 0.3% on physicochemical and sensory properties was evaluated. The frankfurters with 0.3% chilli significantly improves the sensory properties, the frankfurters with chilli were appreciated with 7.6 points, frankfurters with kim chi with 7.4 points and classic frankfurters with 6.7 points. Physicochemical parameters (moisture, protein and fat) of the new samples found no deviations from legal norms imposed for the frankfurters.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04944a1f82e3d6cc41bb66a5620738e1 https://doi.org/10.15835/buasvmcn-fst:11566 Zobrazit plný text záznamu