Fizičko-hemijska, nutritivna i senzorna svojstva kobasica u tipu frankfurtera od mesa izlučenih koza

Abstract

Povećanje broja koza u svetu, posebno onih namenjenih za proizvodnju mleka, neminovno dovodi do rasta populacije starih i izlučenih životinja čije meso je nеdоvоljnо iskоrišćеnо i ima malu komercijalnu vrednost. Cilj istraživanja je da se ispita uticaj upotrebe različitih količina mesa od starih i izlučenih koza na kvalitet fino usitnjenih barenih kobasica, u tipu frankfurtera od goveđeg mesa, na kraju procesa proizvodnje i tokom skladištenja u vakuum pakovanju. Prateći cilj je da se u recepturi utvrdi nivo zamene goveđeg mesa kozjim mesom, koji garantuje prihvatljivost proizvoda i time doprinese afirmaciji i povećanju komercijalne vrednosti mesa od starih koza. Četiri različita nivoa (25–100%) mesa od starih koza korišćena su u formulaciji frankfurtera (frankfurteri G25, G50, G75 i G100) umesto govedine (CON) i skladišteni su na 0–4° C, tokom 42 dana. Tehnološka, nutritivna i senzorna svojstva, stabilnost masti, profili masnih kiselina, isparljivih organskih jedinjenja i aminokiselina, mikrobiološki kvalitet i bezbednost ispitani su 0., 21. i 42. dana. Istraživanja sprovedena u okviru ove disertacije nisu utvrdila negativan uticaj upotrebe mesa od izlučenih koza na fizičko-hemijska, tehnološka, nutritivna, senzorna i mikrobiološka svojstva fino usitnjenih barenih kobasica, u tipu frankfurtera, kao ni na njihovu stabilnost tokom šestonedeljnog skladištenja u vacuum pakovanju. U pogledu senzornih svojstava mogu se izdvojiti frankfurteri sa 50% i 75% kozjeg mesa u formulaciji, koje su panel ocenjivači i potrošači, respektivno, ocenili kao najprihvatljiviji. Bolja iskorišćenost i dodatna vrednost mesa od starih i izlučenih koza mogu se postići njegovom eksploatacijom u proizvodnji dobro poznatih i rado konzumiranih proizvoda od mesa, kao što su frankfurteri.

An increase in the number of goats in the world, especially those intended for milk production, inevitably leads to an increase in the population of aged and culled animals whose meat is underused and has a small commercial value. The aim of the research is to examine the influence of the use of different quantities of meat from aged and culled goats on the quality of emulsified sausages, in the type of beef frankfurter, at the end of the production process and during storage in vacuum packaging. The accompanying goal is to determine the level of substitution of beef with goat meat in the recipe that guarantees the acceptability of the product and thus contribute to the affirmation and increase of the commercial value of meat of aged goats. Four different levels (25–100%) of meat from aged goat are used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON) and are stored at 0–4° C for 42 days. Technological, nutritional and sensory properties, fat stability, profiles of fatty acids, volatile organic compounds and amino acids, microbiological quality and safety are tested on days 0, 21 and 42. The researches conducted within this dissertation did not determined the negative impact of the use of meat from culled goats on the physico-chemical, technological, nutritional, sensory and microbiological properties of emulsified sausages, in the type of frankfurters, nor on their stability during 6-weeks of storage in vacuum packaging. In terms of sensory properties, frankfurters with 50% and 75% of goat meat in the formulation can be singled out, which panel-evaluators and consumers, respectively, rated as the most acceptable. Better utilization and additional value of meat from aged and culled goats can be achieve by the its exploitation in the production of well-known and often consumed meat products, such as frankfurters.