Sensory Evaluation of Sausages with Various Proportions of Cyprinus carpio Meat

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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. … full description

Bibliographic Details

Main Author

Ladislav Kašpar

Other Authors

Hana Buchtová, 1959-

Document Type

Articles

Physical Description

4 ilustrace

Published in

Czech Journal of Food Sciences. -- ISSN 1212-1800. -- Roč. 33, č. 1 (2015), s. 45-51

Subjects

FRESHWATER FISHES

CARP

FISH PROCESSING

FISH

MINCED MEAT

PORK

MEAT PRODUCTS

FERMENTED PRODUCTS

SMOKING

COOKING

grilling

TEMPERATURE

ORGANOLEPTIC ANALYSIS

EVALUATION

Food quality

CONSISTENCY

FLAVOUR

TENDERNESS

rybí pach

sladkovodní ryby

kapr

zpracování ryb

rybí maso

mleté maso

vepřové maso

masné výrobky

fermentované výrobky

uzení

tepelná úprava

grilování

teplota

organoleptická analýza

hodnocení

kvalita potravin

konzistence

příchuť

jemnost

Item Description

3 grafy, 1 tabulka

Bibliography

Literatura na straně 51 (14 záznamů)