Evaluation of selected quality parameters of reduced salt frankfurters
<p style="margin: 0px; line-height: 115%;">Higher 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 repetitio...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2018-03-01
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| Series: | Potravinarstvo |
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| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/908 |
| _version_ | 1818261781953380352 |
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| author | Miroslav Jůzl Alena Saláková Martina Müllerová Klára Kozohorská |
| author_facet | Miroslav Jůzl Alena Saláková Martina Müllerová Klára Kozohorská |
| author_sort | Miroslav Jůzl |
| collection | DOAJ |
| description | <p style="margin: 0px; line-height: 115%;">Higher 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 (<em>p</em> ˂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, <em>p</em> = 0.0098; HT <em>p</em> = 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. </p> |
| first_indexed | 2024-12-12T18:52:41Z |
| format | Article |
| id | doaj.art-be0a7c92705f4791a59acf4442ec2d7f |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-12-12T18:52:41Z |
| publishDate | 2018-03-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-be0a7c92705f4791a59acf4442ec2d7f2022-12-22T00:15:20ZengHACCP ConsultingPotravinarstvo1337-09602018-03-0112127928410.5219/908661Evaluation of selected quality parameters of reduced salt frankfurtersMiroslav Jůzl0Alena Saláková1Martina Müllerová2Klára Kozohorská3Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemedelska 1, 613 00 BrnoMendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemedelska 1, 613 00 BrnoMendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemedelska 1, 613 00 BrnoMendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemedelska 1, 613 00 Brno<p style="margin: 0px; line-height: 115%;">Higher 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 (<em>p</em> ˂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, <em>p</em> = 0.0098; HT <em>p</em> = 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. </p>http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/908sensory analysis, colour, lightness, beef, pork |
| spellingShingle | Miroslav Jůzl Alena Saláková Martina Müllerová Klára Kozohorská Evaluation of selected quality parameters of reduced salt frankfurters Potravinarstvo sensory analysis, colour, lightness, beef, pork |
| title | Evaluation of selected quality parameters of reduced salt frankfurters |
| title_full | Evaluation of selected quality parameters of reduced salt frankfurters |
| title_fullStr | Evaluation of selected quality parameters of reduced salt frankfurters |
| title_full_unstemmed | Evaluation of selected quality parameters of reduced salt frankfurters |
| title_short | Evaluation of selected quality parameters of reduced salt frankfurters |
| title_sort | evaluation of selected quality parameters of reduced salt frankfurters |
| topic | sensory analysis, colour, lightness, beef, pork |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/908 |
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