The Impact of Functional Mixtures Based On Alginate on Chemical Quality and Energy Value of Hot Dogs

Abstract

This study examines the impact of alginate based functional mixtures on chemical quality and reducing of the energy value of the hot dogs. Analyzing results of chemical quality can be concluded that the firm adipose tissue may replace with the emulsion mixtures based on alginate in quantities of 20 g/kg (experimental group 1) and 40 g/kg of emulsion-soft fat ice-water (experimental group 2). This exchange does not have a negative impact on the chemical composition of the sample hot dogs, which achieve significantly lower levels of fat, and reduced energy value. The energy value is decreased by the value determined in hot dogs of control group (1365.22 kJ/100g), experimental group 1 (1297.04 kJ/100g) and hot dogs of experimental group 2 (1289.09 kJ/100g).

U radu je ispitivan uticaj funkcionalne smeše na bazi alginata na hemijski kvalitet i smanjenje energijske vrednosti viršli. Analizom rezultata ispitivanja hemijskog kvaliteta može se zaključiti da se čvrsto masno tkivo može zameniti emulzijom smeše na bazi alginata u količinama od 20 g/kg (ogledna grupa 1) i 40 g/kg emulzije-meko masno tkivo voda-led (ogledna grupa 2). Ova zamena nema negativan uticaj na hemijski sastav oglednih viršli, u kojima se postigao značajno niži nivo masti, i snizila energijska vrednost. Energijska vrednost je opadala od vrednosti utvrđenih u viršlama kontrolne grupe (1365.22 kJ/100g), ogledna grupa 1 (1297.04 kJ/100g) i viršle ogledne grupe 2 (1289.09 kJ/100g).