Physicochemical and Sensorial Characteristics of Frankfurters with the Addition of Chilli and Kim Chi

Physicochemical and Sensorial Characteristics of Frankfurters with the Addition of Chilli and Kim Chi

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Bibliographic Details
Main Authors:	Claudiu Dan Sălăgean, Carmen Rodica Pop, Maria Morar, Melinda Nagy
Format:	Article
Language:	English
Published:	AcademicPres 2015-11-01
Series:	Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Subjects:	Frankfurters, chilli, kim chi, physicochemical properties, sensory analysis
Online Access:	http://journals.usamvcluj.ro/index.php/fst/article/view/11566

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Summary:	<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify; text-indent: 42.55pt;"> </p><div id="_mcePaste" class="mcePaste" style="position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;"><p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify; text-indent: 42.55pt;"><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";" lang="EN-US">This study aimed to develop a new type of frankfurters through addition of chilli and kim chi spices.</span><span lang="EN-US"> </span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";" lang="EN-US">Development of meat product formulations like frankfurters, are highly desirable from a diet/health standpoint due to specific combinations of potential functional ingredients. The effect of chilli and kim chi</span><span lang="EN-US"> </span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";" lang="EN-US">spices at 0.3% on</span><span lang="EN-US"> </span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";" lang="EN-US">physicochemical and sensory properties was evaluated. The frankfurters with 0.3% chilli significantly improves the sensory properties, the frankfurters with chilli were appreciated with 7.6 points, frankfurters with kim chi with 7.4 points and classic frankfurters with 6.7 points. Physicochemical parameters (moisture, protein and fat) of the new samples found no deviations from legal norms imposed for the frankfurters.</span></p></div>
ISSN:	2344-2344 2344-5300