The Effect of Plant Oils on Physicochemical and Sensory Properties of Dry Fermented Sausages
Uticaj biljnih ulja na fizičko-hemijska i senzorna svojstva suvih fermentisanih kobasica
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Author
Stajic, Slavisa
Stanisic, Nikola
Novakovic, Sasa
Kovjanic, Natasa
Tomovic, Vladimir
Jokanovic, Marija
Zivkovic, Dusan
Keywords
dry fermented sausagesfunctional food
flaxseed oil
grape seed oil
suve fermentisane kobasice
funkcionalna hrana
laneno ulje
ulje od koštice grožđa
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In order to improve the functional properties of dry fermented sausages, one part of backfat can be substituted with oils that have a more favourable fatty acid profile. In this experiment, one part of backfat in the mixture for dry fermented sausages was replaced with flaxseed and grapeseed oils prepared as alginate gel, with the content of oil in the mixture equalling 3% and 5%. The type and amount of oil did not affect the change in pH values. Sausages with flaxseed oil received lower grades for colour, odour, flavour and overall acceptability compared with the control and grapeseed oil variant. Increase in the flaxseed oil content in the mixture resulted in lower sensory analysis grades. U smislu poboljšanja funkcionalnih svojstava suvih fermentisanih kobasica moguće je deo masnog tkiva zameniti uljima s povoljnijim masnokiselinskim profilom. U ovom ogledu deo čvrstog masnog tkiva u nadevu suvih fermentisanih kobasica zamenjen je lanenim i uljem od koštica grožđa pripremljenim kao alginatni gel tako da je u nadevu sadržaj ulja bio oko 3% i 5%. Vrsta i količina ulja nisu uticali na tok promene pH vrednosti. Kobasice s lanenim uljem ocenjene su manjim ocenama u pogledu boje, mirisa, ukusa i ukupne prihvatljivosti u odnosu na kontrolnu kobasicu i kobasice sa uljem od koštica grožđa. Povećanje sadržaja lanenog ulja u nadevu uticalo je na smanjenje ocena senzorne analize.