Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef
In order to evaluate the effect of raw meat's freezing/thawing process on meat products produced from them, frankfurter's quality was monitored. Fresh beef meat was grounded and separated into two lots - the first lot was immediately used in the preparation of frankfurters (G1F), and the o...
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| Format: | Article |
| Language: | English |
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Institute for Animal Husbandry, Belgrade
2022-01-01
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| Series: | Biotechnology in Animal Husbandry |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2022/1450-91562202171S.pdf |
| _version_ | 1797938622562828288 |
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| author | Stamenić Tamara Petričević Maja Šobajić Slađana Stanišić Nikola Cekić Bogdan Petričević Veselin Delić Nikola |
| author_facet | Stamenić Tamara Petričević Maja Šobajić Slađana Stanišić Nikola Cekić Bogdan Petričević Veselin Delić Nikola |
| author_sort | Stamenić Tamara |
| collection | DOAJ |
| description | In order to evaluate the effect of raw meat's freezing/thawing process on meat products produced from them, frankfurter's quality was monitored. Fresh beef meat was grounded and separated into two lots - the first lot was immediately used in the preparation of frankfurters (G1F), and the other lot was frozen and stored at -18°C for 4 weeks, when it was used in the preparation of the second group of frankfurters (G2F). Physicochemical and technological properties were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the frankfurters made from these samples. Frozen storage significantly affected (p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC, total pigment, and total heme pigment in the raw meat samples; some frankfurters characteristics, such as moisture, L*(lightness), a* (redness) and b* (yellowness) were affected (p<0.05). However, the differences in the final products' process loss/cooking loss/frying loss and FRP were not significant. The sensory evaluation did not show any significance between the two groups of frankfurters It can be concluded that the frozen storage of minced beef meat for 4 weeks at -18°C and the consequential thawing process (at 4°C for 24h) does not significantly affect the overall acceptability of frankfurters prepared from them. However, effects on the marked changes in instrumental color are apparent. |
| first_indexed | 2024-04-10T19:03:16Z |
| format | Article |
| id | doaj.art-44dd4ff2043e422c86a94143fc6cce8f |
| institution | Directory Open Access Journal |
| issn | 1450-9156 2217-7140 |
| language | English |
| last_indexed | 2024-04-10T19:03:16Z |
| publishDate | 2022-01-01 |
| publisher | Institute for Animal Husbandry, Belgrade |
| record_format | Article |
| series | Biotechnology in Animal Husbandry |
| spelling | doaj.art-44dd4ff2043e422c86a94143fc6cce8f2023-01-31T07:52:02ZengInstitute for Animal Husbandry, BelgradeBiotechnology in Animal Husbandry1450-91562217-71402022-01-0138217118710.2298/BAH2202171S1450-91562202171SQuality assessment of frankfurters produced from fresh vs. frozen/thawed ground beefStamenić Tamara0Petričević Maja1https://orcid.org/0000-0002-3444-4027Šobajić Slađana2https://orcid.org/0000-0002-4047-6121Stanišić Nikola3https://orcid.org/0000-0002-4316-7332Cekić Bogdan4https://orcid.org/0000-0002-5288-2135Petričević Veselin5https://orcid.org/0000-0002-2421-8341Delić Nikola6Institute for Animal Husbandry, Belgrade, SerbiaInstitute for Animal Husbandry, Belgrade, SerbiaUniversity of Belgrade, Department of Bromatology, Faculty of Pharmacy, Belgrade, SerbiaInstitute for Animal Husbandry, Belgrade, SerbiaInstitute for Animal Husbandry, Belgrade, SerbiaInstitute for Animal Husbandry, Belgrade, SerbiaInstitute for Animal Husbandry, Belgrade, SerbiaIn order to evaluate the effect of raw meat's freezing/thawing process on meat products produced from them, frankfurter's quality was monitored. Fresh beef meat was grounded and separated into two lots - the first lot was immediately used in the preparation of frankfurters (G1F), and the other lot was frozen and stored at -18°C for 4 weeks, when it was used in the preparation of the second group of frankfurters (G2F). Physicochemical and technological properties were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the frankfurters made from these samples. Frozen storage significantly affected (p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC, total pigment, and total heme pigment in the raw meat samples; some frankfurters characteristics, such as moisture, L*(lightness), a* (redness) and b* (yellowness) were affected (p<0.05). However, the differences in the final products' process loss/cooking loss/frying loss and FRP were not significant. The sensory evaluation did not show any significance between the two groups of frankfurters It can be concluded that the frozen storage of minced beef meat for 4 weeks at -18°C and the consequential thawing process (at 4°C for 24h) does not significantly affect the overall acceptability of frankfurters prepared from them. However, effects on the marked changes in instrumental color are apparent.https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2022/1450-91562202171S.pdffrankfurterground beeffrozen storagemeat quality |
| spellingShingle | Stamenić Tamara Petričević Maja Šobajić Slađana Stanišić Nikola Cekić Bogdan Petričević Veselin Delić Nikola Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef Biotechnology in Animal Husbandry frankfurter ground beef frozen storage meat quality |
| title | Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef |
| title_full | Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef |
| title_fullStr | Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef |
| title_full_unstemmed | Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef |
| title_short | Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef |
| title_sort | quality assessment of frankfurters produced from fresh vs frozen thawed ground beef |
| topic | frankfurter ground beef frozen storage meat quality |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2022/1450-91562202171S.pdf |
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