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dc.contributor.authorJůzl, Miroslav
dc.contributor.authorSaláková, Alena
dc.contributor.authorMüllerová, Martina
dc.contributor.authorKozohorská, Klára
dc.date.accessioned2021-06-14T00:02:14Z
dc.date.available2021-06-14T00:02:14Z
dc.date.issued2018
dc.identifier43915267
dc.identifier.issn1338-0230 Sherpa/RoMEO, JCR
dc.identifier.urihttps://repozitar.mendelu.cz/xmlui/handle/20.500.12698/1279
dc.description.abstractHigher salt content in foods brings health risks associated with hypertension and leads to an increased risk of strokes and fatal vascular diseases. For this study, a frankfurter was chosen as a frequently consumed meat product. In repetitions, four groups of products were produced with different salt contents (2.0% and 1.4%) and the kind of meat used (CPF - Control Pork Frankfurters, RPF - Reduced salt Pork Frankfurters, CBF - Control Beef Frankfurters, RBF - Reduced salt Beef Frankfurters). Basic chemical parameters (dry matter, fat and salt content), colour parameters (CIE L*, a* and b*) and basic sensory analysis were performed before (UT - untreated) and after heat treatment (HT - heat treated). The lower salt content and the type of meat used have a significant effect (p < 0.05) on the colour of the products. In almost all parameters frankfurters with pork meat scored better than frankfurters with beef meat. The lower salt content and the type of meat used proved to have affected the colour of the products. After heat treatment there were found statistical significant differences in saltiness between control and salt reduced group (UT, p = 0.0098; HT p = 0.0001). Sensory results were better with pork and higher salt. A more key role than salt content in frankfurters is played by the type of meat. Debrecener's frankfurter was selected for this study, and its formula can serve as a good example for the manufacturers that there is no need to worry about one third salt mixture reduction in the recipe on frankfurters sensory analysis.en
dc.format279-284
dc.publisherZdruzenie HACCP Consulting
dc.relation.ispartofPotravinárstvo
dc.relation.urihttps://doi.org/10.5219/908
dc.rightsCC BY 3.0
dc.rights.urihttps://creativecommons.org/licenses/by/3.0/
dc.subjectBeefen
dc.subjectColouren
dc.subjectLightnessen
dc.subjectPorken
dc.subjectSensory analysisen
dc.titleEvaluation of selected quality parameters of reduced Salt Frankfurtersen
dc.typeJ_ČLÁNEK
dc.date.updated2021-06-14T00:02:14Z
dc.description.versionOA
local.identifier.doi10.5219/908
local.identifier.scopus2-s2.0-85044573914
local.number1
local.volume12
local.identifier.obd43915267
local.identifier.e-issn1337-0960
dc.project.IDED4.1.00/04.0135
dc.project.IDVýukové a výzkumné kapacity pro biotechnologické obory a rozšíření infrastruktury
dc.identifier.orcidJůzl, Miroslav 0000-0001-7870-7282
dc.identifier.orcidSaláková, Alena 0000-0001-7010-4161
local.contributor.affiliationAF


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Zobrazit minimální záznam

CC BY 3.0
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