Sensory Evaluation of Sausages with Various Proportions of Cyprinus carpio Meat
The heat-treated sausages with a proportion (30%, 45%, 60%) of common carp (Cyprinus carpio L.) meat was evaluated. The products were subjected to sensory evaluation (cold: max. +4°C, heated in water: 90°C/15 min, grilled: 200°C/15 min) and compared with a control (0%, without the addition of fish). There are demonstrated a reduced preference for sausages … celý popis
Uloženo v:
Podrobná bibliografie
- Hlavní autor
- Další autoři
- Typ dokumentu
- Články
- Fyzický popis
- 4 ilustrace
- Publikováno v
- Czech Journal of Food Sciences. -- ISSN 1212-1800. -- Roč. 33, č. 1 (2015), s. 45-51
- Témata
- Popis jednotky
- 3 grafy, 1 tabulka
- Bibliografie
- Literatura na straně 51 (14 záznamů)
:
MARC
| LEADER | 00000naa a2200000 i 4500 | ||
|---|---|---|---|
| 001 | czpb000160627 | ||
| FMT | A | N | |
| LDR | 0 | 0 | |0 0naa a22 i 4500 |
| 003 | CZ PrUZP | ||
| 005 | 20200204151213.0 | ||
| 007 | ta | ||
| 007 | cr cn ||||| | ||
| 008 | 160421s2015 xr ad f b 000 0 eng d | ||
| 040 | |a ABA009 |b cze |e rda | ||
| 043 | |a e-xr--- | ||
| 072 | 7 | |a 637 |x Živočišné produkty |2 Konspekt |9 24 | |
| 080 | |a 637.56 |2 MRF | ||
| 080 | |a 637.521.47 |2 MRF | ||
| 080 | |a 637.523 |2 MRF | ||
| 100 | 1 | |a Kašpar, Ladislav, |u Veterinární a farmaceutická univerzita Brno, Fakulta veterinární hygieny a ekologie, Ústav hygieny a technologie masa |4 aut | |
| 245 | 1 | 0 | |a Sensory Evaluation of Sausages with Various Proportions of Cyprinus carpio Meat / |c Ladislav Kašpar, Hana Buchtová |
| 300 | |b 4 ilustrace | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a bez média |b n |2 rdamedia | ||
| 338 | |a svazek |b nc |2 rdacarrier | ||
| 500 | |a 3 grafy, 1 tabulka | ||
| 504 | |a Literatura na straně 51 (14 záznamů) | ||
| 520 | 3 | 9 | |a The heat-treated sausages with a proportion (30%, 45%, 60%) of common carp (Cyprinus carpio L.) meat was evaluated. The products were subjected to sensory evaluation (cold: max. +4°C, heated in water: 90°C/15 min, grilled: 200°C/15 min) and compared with a control (0%, without the addition of fish). There are demonstrated a reduced preference for sausages in dependence on the increasing proportion of fish material in the product. This trend was most pronounced for the factors consistency, overall appearance, general impression, sliced appearance, and tenderness. The method of cooking led to even more pronounced differences. The results showed that this type of product may be produced using ordinary technological processes and that sausages with a proportion of carp meat may be of extremely high quality in nutritional terms and attractive as a food to the consumer. |9 eng |
| 530 | |a Dostupné též na internetu | ||
| 650 | 0 | 9 | |a FRESHWATER FISHES |2 agrovoc |
| 650 | 0 | 9 | |a CARP |2 agrovoc |
| 650 | 0 | 9 | |a FISH PROCESSING |2 agrovoc |
| 650 | 0 | 9 | |a FISH |2 agrovoc |
| 650 | 0 | 9 | |a MINCED MEAT |2 agrovoc |
| 650 | 0 | 9 | |a PORK |2 agrovoc |
| 650 | 0 | 9 | |a MEAT PRODUCTS |2 agrovoc |
| 650 | 0 | 9 | |a FERMENTED PRODUCTS |2 agrovoc |
| 650 | 0 | 9 | |a SMOKING |2 agrovoc |
| 650 | 0 | 9 | |a COOKING |2 agrovoc |
| 650 | 0 | 9 | |a grilling |2 agrovoc |
| 650 | 0 | 9 | |a TEMPERATURE |2 agrovoc |
| 650 | 0 | 9 | |a ORGANOLEPTIC ANALYSIS |2 agrovoc |
| 650 | 0 | 9 | |a EVALUATION |2 agrovoc |
| 650 | 0 | 9 | |a Food quality |2 agrovoc |
| 650 | 0 | 9 | |a CONSISTENCY |2 agrovoc |
| 650 | 0 | 9 | |a FLAVOUR |2 agrovoc |
| 650 | 0 | 9 | |a TENDERNESS |2 agrovoc |
| 653 | 0 | |a rybí pach | |
| 650 | 0 | 7 | |a sladkovodní ryby |2 agrovoc |
| 650 | 0 | 7 | |a kapr |2 agrovoc |
| 650 | 0 | 7 | |a zpracování ryb |2 agrovoc |
| 650 | 0 | 7 | |a rybí maso |2 agrovoc |
| 650 | 0 | 7 | |a mleté maso |2 agrovoc |
| 650 | 0 | 7 | |a vepřové maso |2 agrovoc |
| 650 | 0 | 7 | |a masné výrobky |2 agrovoc |
| 650 | 0 | 7 | |a fermentované výrobky |2 agrovoc |
| 650 | 0 | 7 | |a uzení |2 agrovoc |
| 650 | 0 | 7 | |a tepelná úprava |2 agrovoc |
| 650 | 0 | 7 | |a grilování |2 agrovoc |
| 650 | 0 | 7 | |a teplota |2 agrovoc |
| 650 | 0 | 7 | |a organoleptická analýza |2 agrovoc |
| 650 | 0 | 7 | |a hodnocení |2 agrovoc |
| 650 | 0 | 7 | |a kvalita potravin |2 agrovoc |
| 650 | 0 | 7 | |a konzistence |2 agrovoc |
| 650 | 0 | 7 | |a příchuť |2 agrovoc |
| 650 | 0 | 7 | |a jemnost |2 agrovoc |
| 700 | 1 | |a Buchtová, Hana, |d 1959- |7 mzk2005279498 |u Veterinární a farmaceutická univerzita Brno, Fakulta veterinární hygieny a ekologie, Ústav hygieny a technologie masa |4 aut | |
| 773 | 0 | |t Czech Journal of Food Sciences |x 1212-1800 |g Roč. 33, č. 1 (2015), s. 45-51 |q 33:1 |9 2015 | |
| 856 | 4 | 1 | |u http://www.agriculturejournals.cz/publicFiles/146129.pdf |4 N |9 HTM |
| LKR | |a ITM |b 97096 |l UZP50 |y 2015 | ||
| 910 | |a ABA009 |t rs | ||
| CAS | |a a | ||
| SIF | |z DN |d 20160421 | ||