Hrenovke iz perutninskega mesa z znižano vsebnostjo maščob : diplomska naloga = Reduced-fat frankfurters from poultry meat : graduation thesis
Lukančič, Tanja
Namen naloge je bil raziskati vpliv zmanjšanja maščobe na senzorične, kemične in instrumentalne lastnosti hrenovk. Pripravili smo mesne emulzije za hrenovke iz treh različnih vrst piščančjega mesa: ...strojno ločenega mesa - standard (skupina A), strojno ločenih prsi (B) in piščančjih prsi (fileja) brez kože (C). Opravljena je bila senzorična analiza hrenovk in instrumentalna analiza reoloških lastnosti (aparat Instron). S kemično analizo smo določili vsebnost vode, maščobe in pepela. Rezultati senzorične analize so pokazali, da so za aromo in teksturo najbolje ocenjene hrenovke A. Hrenovke C so boljše ocenjene za strukturo prereza in jedrost. Nobena od poizkusnih skupin hrenovk nima optimalne barve. Rezultati instrumentalne analize se skladajo s senzorično analizo, da vzorci z manj maščobe kažejo večje vrednosti za rezno in tlačno trdnost ter tlačni odpor in povratnost tlačne deformacije. Hrenovke C vsebujejo najmanj maščob, največ beljakovin in vode in se tako lahko uvrstijo med dietno-varovalne mesnine.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [T. Lukančič], 1998
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