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    The use of inulin-collagen suspension for the replacement of pork back fat in production of cooked-emulsified sausages

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    Π£ овој ΡΡ‚ΡƒΠ΄ΠΈΡ˜ΠΈ испитивана јС могућност ΡƒΠΏΠΎΡ‚Ρ€Π΅Π±Π΅ ΡΡƒΡΠΏΠ΅Π½Π·ΠΈΡ˜Π΅ ΠΈΠ½ΡƒΠ»ΠΈΠ½Π° ΠΈ ΠΊΠΎΠ»Π°Π³Π΅Π½Π° ΠΊΠ°ΠΎ Π·Π°ΠΌΠ΅Π½Π° Π·Π° масно Ρ‚ΠΊΠΈΠ²ΠΎ Ρƒ ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄ΡšΠΈ Ρ„ΠΈΠ½ΠΎ ΡƒΡΠΈΡ‚ΡšΠ΅Π½ΠΈΡ… Π±Π°Ρ€Π΅Π½ΠΈΡ… кобасица. ΠŸΡ€ΠΎΠΈΠ·Π²Π΅Π΄Π΅Π½ΠΎ јС Ρ‡Π΅Ρ‚ΠΈΡ€ΠΈ Π³Ρ€ΡƒΠΏΠ΅ ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄Π°, ΠΎΠ΄ ΠΊΠΎΡ˜ΠΈΡ… јС ΠΏΡ€Π²Π° Π±ΠΈΠ»Π° кобасица ΡƒΠΎΠ±ΠΈΡ‡Π°Ρ˜Π΅Π½ΠΎΠ³ састава (ΠΊΠΎΠ½Ρ‚Ρ€ΠΎΠ»Π½Π° Π³Ρ€ΡƒΠΏΠ° са 25% масног Ρ‚ΠΊΠΈΠ²Π°), Π΄Ρ€ΡƒΠ³Π° ΠΈ Ρ‚Ρ€Π΅Ρ›Π° (А ΠΈ Π‘) Π³Ρ€ΡƒΠΏΠ° су ΠΈΠ·Ρ€Π°Ρ’Π΅Π½Π΅ са смањСним ΡƒΠ΄Π΅Π»ΠΎΠΌ масног Ρ‚ΠΊΠΈΠ²Π° (15% ΠΈ7,5%, ΠΏΠΎΡ˜Π΅Π΄ΠΈΠ½Π°Ρ‡Π½ΠΎ), Π΄ΠΎΠΊ јС Ρ‡Π΅Ρ‚Π²Ρ€Ρ‚Π° Π³Ρ€ΡƒΠΏΠ° (Π¦) ΠΈΠ·Ρ€Π°Ρ’Π΅Π½Π° Π±Π΅Π· Π΄ΠΎΠ΄Π°Ρ‚ΠΊΠ° масног Ρ‚ΠΊΠΈΠ²Π°. Као Π·Π°ΠΌΠ΅Π½Π° Π·Π° масно Ρ‚ΠΊΠΈΠ²ΠΎ Ρƒ ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈΠΌΠ° А, Π‘ ΠΈ Π¦ ΡƒΠΏΠΎΡ‚Ρ€Π΅Π±Ρ™Π΅Π½ΠΈ су 4% ΠΈΠ½ΡƒΠ»ΠΈΠ½Π° (ΠΊΠΎΠ΄ свих) ΠΈ 0,7%, 1,2% ΠΈ 1,65% ΠΊΠΎΠ»Π°Π³Π΅Π½Π° ΠΏΠΎΡ˜Π΅Π΄ΠΈΠ½Π°Ρ‡Π½ΠΎ, ΡƒΠ· ΠΏΡ€ΠΎΠΏΠΎΡ€Ρ†ΠΈΠΎΠ½Π°Π»Π½ΠΎ ΠΏΠΎΠ²Π΅Ρ›Π°ΡšΠ΅ ΡƒΠ΄Π΅Π»Π° Π²ΠΎΠ΄Π΅ (Π»Π΅Π΄Π°) Ρƒ Π½Π°Π΄Π΅Π²Ρƒ. Π Π΅Π·ΡƒΠ»Ρ‚Π°Ρ‚ΠΈ ΠΈΡΡ‚Ρ€Π°ΠΆΠΈΠ²Π°ΡšΠ° су ΠΏΠΎΠΊΠ°Π·Π°Π»ΠΈ Π΄Π° јС ΠΌΠΎΠ³ΡƒΡ›Π° ΠΏΠΎΡ‚ΠΏΡƒΠ½Π° Π·Π°ΠΌΠ΅Π½Π° масног Ρ‚ΠΊΠΈΠ²Π° Π½Π°Π²Π΅Π΄Π΅Π½ΠΈΠΌ ΡΠ°ΡΡ‚ΠΎΡ˜Ρ†ΠΈΠΌΠ°, Ρ‡ΠΈΠΌΠ΅ сС добија ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄ (Π¦), који садрТи Ρƒ просСку 0,85% масти, ΠΈΠΌΠ° мањи ΡƒΠ΄Π΅ΠΎ холСстСрола (46,23 mg/100 g) ΠΈ Π²Π΅Ρ›ΠΈ ΡΠ°Π΄Ρ€ΠΆΠ°Ρ˜ слоТСних ΡƒΠ³Π΅Ρ™Π½ΠΈΡ… Ρ…ΠΈΠ΄Ρ€Π°Ρ‚Π° – ΠΏΡ€Π΅Π±ΠΈΠΎΡ‚ΠΈΠΊΠ° (7,46%) Π½Π΅Π³ΠΎ ΠΊΠΎΠ½Ρ‚Ρ€ΠΎΠ»Π° (25,48%, 55,87 mg/100 g, 0,91%, ΠΏΠΎΡ˜Π΅Π΄ΠΈΠ½Π°Ρ‡Π½ΠΎ). Π£ односу Π½Π° ΠΊΠΎΠ½Ρ‚Ρ€ΠΎΠ»Π½Ρƒ Π³Ρ€ΡƒΠΏΡƒ, ΠΊΠΎΠ΄ ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄Π° ΠΈΠ· Π³Ρ€ΡƒΠΏΠ΅ Π¦ остварСна јС Ρ€Π΅Π΄ΡƒΠΊΡ†ΠΈΡ˜Π° ΡΠ°Π΄Ρ€ΠΆΠ°Ρ˜Π° масти ΠΎΠ΄ 97%. Π‘Π°Π΄Ρ€ΠΆΠ°Ρ˜ ΠΏΡ€ΠΎΡ‚Π΅ΠΈΠ½Π° мСса јС Π±ΠΈΠΎ ΡƒΡ˜Π΅Π΄Π½Π°Ρ‡Π΅Π½ ΠΊΠΎΠ΄ свих СкспСримСнталних Π³Ρ€ΡƒΠΏΠ° ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄Π° ΠΈ износио ΠΎΠ΄ 11,75% ΠΊΠΎΠ΄ ΠΊΠΎΠ½Ρ‚Ρ€ΠΎΠ»Π½Π΅ Π³Ρ€ΡƒΠΏΠ΅, Π΄ΠΎ 12,34% ΠΊΠΎΠ΄ Π³Ρ€ΡƒΠΏΠ΅ Π‘. Π£Π΄Π΅ΠΎ ΠΊΠΎΠ»Π°Π³Π΅Π½Π° Ρƒ ΠΏΡ€ΠΎΡ‚Π΅ΠΈΠ½ΠΈΠΌΠ° мСса Π±ΠΈΠΎ јС Π·Π½Π°Ρ‡Π°Ρ˜Π½ΠΎ Π²Π΅Ρ›ΠΈ ΠΊΠΎΠ΄ ΠΌΠΎΠ΄ΠΈΡ„ΠΈΠΊΠΎ Π²Π°Π½ΠΈΡ… ΠΊΠΎ Π± Π° сица (ΠΎΠ΄ 6,24% ΠΊΠΎΠ΄ А Π³Ρ€ΡƒΠΏΠ΅ Π΄ΠΎ 10,26% ΠΊΠΎΠ΄ Π¦ Π³Ρ€ΡƒΠΏΠ΅) Π½Π΅Π³ΠΎ ΠΊΠΎΠ΄ ΠΊΠΎΠ½Ρ‚Ρ€ΠΎΠ»Π½Π΅ Π³Ρ€ΡƒΠΏΠ΅ (3,68%) 3,68%), Π°Π»ΠΈ јС ΠΊΠΎΠ΄ свих СкспСримСнталних ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄Π° Π±ΠΈΠΎ Ρƒ ΠΎΠΊΠ²ΠΈΡ€Ρƒ Π΄ΠΎΠ·Π²ΠΎΡ™Π΅Π½ΠΈΡ… Π³Ρ€Π°Π½ΠΈΡ†Π° Π΄Π΅Ρ„ΠΈΠ½ ΠΈ саних прописима Π—Π½Π°Ρ‡Π°Ρ˜Π½ΠΎ Π²Π΅Ρ›ΠΈ ΡΠ°Π΄Ρ€ΠΆΠ°Ρ˜ Π²ΠΎΠ΄Π΅ ΡƒΡ‚Π²Ρ€Ρ’Π΅Π½ јС ΠΊΠΎΠ΄ свих ΠΌΠΎΠ΄ΠΈΡ„ΠΈΠΊΠΎΠ²Π°Π½ΠΈΡ… ΠΊΠΎΠ± асица ( Π³Ρ€ΡƒΠΏΠ° А 64,89%, Π³Ρ€ΡƒΠΏΠ° Π‘ 71,53% ΠΈ Π³Ρ€ΡƒΠΏΠ° Π¦ 77,34%) Π½Π΅Π³ΠΎ ΠΊΠΎΠ΄ ΠΊΠΎΠ½Ρ‚Ρ€ΠΎΠ»Π½Π΅ Π³Ρ€ΡƒΠΏΠ΅ (60 69%), ΠΌΠ΅Ρ’ΡƒΡ‚ΠΈΠΌ Ρ‚ΠΎ нијС ΡƒΡ‚ΠΈΡ†Π°Π»ΠΎ Π½Π° активност Π²ΠΎΠ΄Π΅ Π½ΠΈ Π½Π° рН врСдност, који су ΠΊΠΎΠ΄ свих Π³Ρ€ΡƒΠΏΠ° ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄Π° Π±ΠΈΠ»Π° ΡƒΡ˜Π΅Π΄Π½Π°Ρ‡Π΅Π½ΠΈ Π£ ΠΏΠΎΠ³Π»Π΅Π΄Ρƒ ΡΠ°Π΄Ρ€ΠΆΠ°Ρ˜Π° масних кисСлина Ρƒ Π»ΠΈΠΏΠΈΠ΄Π½ΠΎΠΌ Скстрак Ρ‚Ρƒ (Ρ€Π΅Π»Π°Ρ‚ΠΈΠ²Π°Π½ ΡΠ°Π΄Ρ€ΠΆΠ°Ρ˜ масних кисСлина), кобасицС ΠΈΠ· Π³Ρ€ΡƒΠΏΠ΅ Π¦ ΠΈΠΌΠ°Π»Π΅ су Π·Π½Π°Ρ‡Π°Ρ˜Π½ΠΎ Π½ΠΈΠΆΠΈ Ρ€Π΅Π»Π°Ρ‚ΠΈΠ²Π½ΠΈ ΡƒΠ΄Π΅ΠΎ n 3 масних кисСлина ΠΈ полинСзасићСних масних кисСлина, Π·Π½Π°Ρ‡Π°Ρ˜Π½ΠΎ Π²Π΅Ρ›ΠΈ ΡƒΠ΄Π΅ΠΎ мононСзасићСних ΠΊΠ°ΠΎ ΠΈ ΠΏΡ€ΠΈΠ±Π»ΠΈΠΆΠ°Π½ ΡƒΠ΄Π΅ΠΎ засићСних масних кисСлина ΠΈ n 6/ n 3 однос Ρƒ ΠΏΠΎΡ€ Π΅Ρ’Π΅ΡšΡƒ са ΠΊΠΎΠ½Ρ‚Ρ€ΠΎΠ»Π½ΠΈΠΌ кобасицама, ΠΈ кобасицама ΠΈΠ· Π³Ρ€ΡƒΠΏΠ° А ΠΈ Π‘. ΠœΠ΅Ρ’ΡƒΡ‚ΠΈΠΌ, Ρƒ ΠΏΠΎΠ³Π»Π΅Π΄Ρƒ ΡΠ°Π΄Ρ€ΠΆΠ°Ρ˜Π° масних кисСлина Ρƒ Ρ†Π΅Π»ΠΎΠΌ ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄Ρƒ (апсолутни ΡΠ°Π΄Ρ€ΠΆΠ°Ρ˜ масних кисСлина), ΠΊΠΎΠ½Ρ‚Ρ€ΠΎΠ»Π½Π΅ кобасицС су садрТалС Π·Π½Π°Ρ‡Π°Ρ˜Π½ΠΎ Π²Π΅Ρ›Ρƒ ΠΊΠΎΠ»ΠΈΡ‡ΠΈΠ½Ρƒ засићСних (8,95 %) ΠΈ n 6 масних кисСлина (4 ,16 %) ΠΎΠ΄ ΠΌΠΎΠ΄ΠΈΡ„ΠΈΠΊΠΎΠ²Π°Π½ΠΈΡ… кобасица којС су садрТалС засићСнС ΠΌΠ° снС кисСлинС Ρƒ ΠΊΠΎΠ»ΠΈΡ‡ΠΈΠ½ΠΈ ΠΎΠ΄ 0,31% (Π³Ρ€ΡƒΠΏΠ° Π¦) Π΄ΠΎ 4,29 % (Π³Ρ€ΡƒΠΏΠ° А), односно n 6 масних кисСл ΠΈΠ½Π° ΠΎΠ΄ 0,07% (Π³Ρ€ΡƒΠΏΠ° Π¦) Π΄ΠΎ 1,39 % (Π³Ρ€ΡƒΠΏΠ° А), Π½Π° основу Ρ‡Π΅Π³Π° су ΠΌΠΎΠ΄ΠΈΡ„ΠΈΠΊΠΎΠ²Π°Π½Π΅ коабсицС Π·Π½Π°Ρ‡Π°Ρ˜Π½ΠΎ ΠΏΠΎΠ²ΠΎΡ™Π½ΠΈΡ˜Π΅ са Π½ΡƒΡ‚Ρ€ ΠΈΡ‚ΠΈΠ²Π½ΠΎΠ³ аспСкта. Код свих СкспСримСнталних Π³Ρ€ΡƒΠΏΠ° ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄Π° ΡƒΡ‚Π²Ρ€Ρ’Π΅Π½ јС Π½ΠΈΠ·Π°ΠΊ стСпСн Ρ…ΠΈΠ΄Ρ€ΠΎΠ»ΠΈΡ‚ΠΈΡ‡ΠΊΠΈΡ… ΠΈ оксида Ρ‚ΠΈΠ²Π½ΠΈΡ… ΠΏΡ€ΠΎΠΌΠ΅Π½Π° Π½Π° мастима. ΠœΠΈΠΊΡ€ΠΎΠ±ΠΈΠΎΠ»ΠΎΡˆΠΊΠ° ΠΈΡΠΏΠΈΡ‚ΠΈΠ²Π°ΡšΠ° су ΠΏΠΎΠΊΠ°Π·Π°Π»Π° Π΄Π° Π½ΠΈ Ρƒ јСдном испитиваном ΡƒΠ·ΠΎΡ€ΠΊΡƒ нијС ΡƒΡ‚Π²Ρ€Ρ’Π΅Π½ΠΎ присуство салмонСла ΠΈ Π»ΠΈΡ‚ΡΡ‚Π΅Ρ€ΠΈΡ˜Π°, Π° Π±Ρ€ΠΎ ј Π΅Π½Ρ‚Π΅Ρ€ΠΎΠΊΠΎΠΊΠ° ΠΈ ΡΡƒΠ»Ρ„ΠΈΡ‚ΠΎΡ€Π΅Π΄ΡƒΠΊΡƒΡ˜ΡƒΡ›ΠΈΡ… ΠΊΠ»ΠΎΡΡ‚Ρ€ΠΈΠ΄ΠΈΡ˜Π° јС Π±ΠΈΠΎ испод Π»ΠΈΠΌΠΈΡ‚Π° Π΄Π΅Ρ‚Π΅ΠΊΡ†ΠΈΡ˜Π΅. Π‘Π°ΠΊΡ‚Π΅Ρ€ΠΈΡ˜Π΅ ΠΌΠ»Π΅Ρ‡Π½Π΅ кисСлин Π΅ су Π΄Π΅Ρ‚Π΅ΠΊΡ‚ΠΎΠ²Π°Π½Π΅ Π½Π° ΠΊΡ€Π°Ρ˜Ρƒ ΡΠΊΠ»Π°Π΄ΠΈΡˆΡ‚Π΅ΡšΠ° само ΠΊΠΎΠ΄ ΠΊΠΎΠ½Ρ‚Ρ€ΠΎΠ»Π½Π΅ Π³Ρ€ΡƒΠΏΠ΅ ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄Π°, Π° њи Ρ…ΠΎΠ² Π±Ρ€ΠΎΡ˜ јС Π±ΠΈΠΎ Ρƒ ΠΎΠΊΠ²ΠΈΡ€Ρƒ Π΄ΠΎΠ·Π²ΠΎΡ™Π΅Π½ΠΈΡ… Π³Ρ€Π°Π½ΠΈΡ†Π°. Π£ ΠΏΠΎΠ³Π»Π΅Π΄Ρƒ инструмСнталних ΠΏΠ°Ρ€Π°ΠΌΠ΅ Ρ‚Π°Ρ€Π° бојС, кобасицС ΠΈΠ· Π³Ρ€ΡƒΠΏΠ΅ Π¦ Π±ΠΈΠ»Π΅ су Π½Π°Ρ˜Ρ‚Π°ΠΌΠ½ΠΈΡ˜Π΅ ΠΈ са најмањим ΡƒΠ΄Π΅Π»ΠΎΠΌ Ρ†Ρ€Π²Π΅Π½Π΅ бојС. ΠΠ°Ρ˜ΡΠ²Π΅Ρ‚Π»ΠΈΡ˜Π΅ су Π±ΠΈΠ»Π΅ кобасицС ΠΈΠ· Π³Ρ€ΡƒΠΏΠ΅ А, Π° Π½Π°Ρ˜ΠΈΠ½Ρ‚Π΅Π½Π·ΠΈΠ²Π½ΠΈΡ˜ΠΈ ΡƒΠ΄Π΅ΠΎ Ρ†Ρ€Π²Π΅Π½Π΅ бојС ΠΈΠΌΠ°Π»Π΅ су ΠΊΠΎΠ½Ρ‚Ρ€ΠΎΠ»Π½Π΅ кобасицС. Π£Π΄Π΅ΠΎ ΠΆΡƒΡ‚Π΅ бојС Π±ΠΈΠΎ јС ΡƒΡ˜Π΅Π΄Π½Π°Ρ‡Π΅Π½ ΠΊΠΎΠ΄ свих СкспСримСнталних Π³Ρ€ΡƒΠΏΠ°. Ин струмСнталним ΠΈΡΠΏΠΈΡ‚ΠΈΠ²Π°ΡšΠ΅ΠΌ тСкстурС ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄Π° нису ΡƒΡ‚Π²Ρ€Ρ’Π΅Π½Π΅ Π·Π½Π°Ρ‡Π°Ρ˜Π½Π΅ Ρ€Π°Π·Π»ΠΈΠΊΠ΅ Ρƒ чврстоћи, адхСзивности, Сластичности ΠΈ Твакљивости ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄Π° ΠΈΠ· ΠΌ Π΅Ρ’Ρƒ СкспСримСнтланих Π³Ρ€ΡƒΠΏΠ°. ΠšΠΎΡ…Π΅Π·ΠΈΠ²Π½ΠΎΡΡ‚ ΠΊΠΎΠ½Ρ‚Ρ€ΠΎΠ»Π½Π΅ Π³Ρ€ΡƒΠΏΠ΅ ΠΈ кобасица ΠΈΠ· Π³Ρ€ΡƒΠΏΠ΅ Π¦ Π±ΠΈΠ»Π° јС ΠΏΡ€ΠΈΠ±Π»ΠΈΠΆΠ½Π° ΠΈ Π·Π½Π°Ρ‡Π°Ρ˜Π½ΠΎ мања Π½Π΅ Π³ΠΎ ΠΊΠΎΠ΄ ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄Π° ΠΈΠ· Π³Ρ€ Ρƒ ΠΏΠ΅ А ΠΈ Π‘. Π£ΠΊΡƒΠΏΠ½Π° сСнзорна ΠΎΡ†Π΅Π½Π° Π±ΠΈΠ»Π° јС Π·Π½Π°Ρ‡Π°Ρ˜Π½ΠΎ Π²Π΅Ρ›Π° ΠΊΠΎΠ΄ кобасица ΠΈΠ· Π³Ρ€ΡƒΠΏΠ° Π‘ (4,21) ΠΈ Π¦ (4,02) Ρƒ ΠΏΠΎΡ€Π΅Ρ’Π΅ΡšΡƒ са ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈΠΌΠ° ΠΈΠ· ΠΊΠΎΠ½Ρ‚Ρ€ΠΎΠ»Π½Π΅ Π³Ρ€ΡƒΠΏΠ΅ (3,23) ΠΈ Π³Ρ€ΡƒΠΏΠ΅ А (3,58) Π½Π° ΠΏΠΎΡ‡Π΅Ρ‚ΠΊΡƒ, ΠΊΠ°ΠΎ ΠΈ Π½Π° ΠΊΡ€Π°Ρ˜Ρƒ ΡΠΊΠ»Π°Π΄ΠΈΡˆΡ‚Π΅ΡšΠ°. Π£ ΠΏΠΎΡ€Π΅Ρ’Π΅ΡšΡƒ са ΠΌΠΎΠ΄ΠΈΡ„ΠΈΠΊΠΎΠ²Π°Π½ΠΈΠΌ кобасицама, ΠΊΠΎΠ½Ρ‚Ρ€ΠΎΠ»Π½Π΅ кобасицС су Π±ΠΈΠ»Π΅ Π·Π½Π°Ρ‡Π°Ρ˜Π½ΠΎ слабијС ΠΎΡ†Π΅ΡšΠ΅Π½Π΅ Π·Π½Π°Ρ‡Π°Ρ˜Π½ΠΎ слабијС ΠΎΡ†Π΅ΡšΠ΅Π½Π΅ Ρƒ ΠΏΠΎΠ³Π»Π΅Π΄Ρƒ Ρƒ ΠΏΠΎΠ³Π»Π΅Π΄Ρƒ мириса ΠΈ укусамириса ΠΈ укуса. . Π Π΅Π·ΡƒΡ‚Π°Ρ‚ΠΈ ΠΈΡΠΏΠΈΡ‚ΠΈΠ²Π°ΡšΠ° су ΠΏΠΎΠΊΠ°Π·Π°Π»ΠΈ Π΄Π° Π Π΅Π·ΡƒΡ‚Π°Ρ‚ΠΈ ΠΈΡΠΏΠΈΡ‚ΠΈΠ²Π°ΡšΠ° су ΠΏΠΎΠΊΠ°Π·Π°Π»ΠΈ Π΄Π° ΡΡƒΡΠΏΠ΅Π½Π·ΠΈΡ˜Π° ΠΈΠ½ΡƒΠ»ΠΈΠ½Π° ΠΈ ΠΊΠΎΠ»Π°Π³Π΅Π½Π° ΠΌΠΎΠΆΠ΅ Ρƒ потпуности Π΄Π° Π·Π°ΠΌΠ΅Π½ΠΈ масно Ρ‚ΠΊΠΈΠ²ΠΎ Ρƒ ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄ΡšΠΈ Ρ„ΠΈΠ½ΠΎ ΡΡƒΡΠΏΠ΅Π½Π·ΠΈΡ˜Π° ΠΈΠ½ΡƒΠ»ΠΈΠ½Π° ΠΈ ΠΊΠΎΠ»Π°Π³Π΅Π½Π° ΠΌΠΎΠΆΠ΅ Ρƒ потпуности Π΄Π° Π·Π°ΠΌΠ΅Π½ΠΈ масно Ρ‚ΠΊΠΈΠ²ΠΎ Ρƒ ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄ΡšΠΈ Ρ„ΠΈΠ½ΠΎ ΡƒΡΠΈΡ‚ΡšΠ΅Π½ΠΈΡ… Π±Π°Ρ€Π΅Π½ΠΈΡ… кобасица, ΠΏΡ€ΠΈ Ρ‡Π΅ΠΌΡƒ сС Π΄ΠΎΠ±ΡƒΡΠΈΡ‚ΡšΠ΅Π½ΠΈΡ… Π±Π°Ρ€Π΅Π½ΠΈΡ… кобасица, ΠΏΡ€ΠΈ Ρ‡Π΅ΠΌΡƒ сС Π΄ΠΎΠ±ΠΈΡ˜Π°Ρ˜Ρƒ Π±Π΅Π·Π±Π΅Π΄Π½ΠΈ ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈ високог ΠΊΠ²Π°Π»ΠΈΡ‚Π΅Ρ‚Π° ΠΈ ΠΈΡ˜Π°Ρ˜Ρƒ Π±Π΅Π·Π±Π΅Π΄Π½ΠΈ ΠΏΡ€ΠΎΠΈΠ·Π²ΠΎΠ΄ΠΈ високог ΠΊΠ²Π°Π»ΠΈΡ‚Π΅Ρ‚Π° ΠΈ Π΄ΠΎΠ±Ρ€Π΅ одрТивости.Π΄ΠΎΠ±Ρ€Π΅ одрТивости

    Perspectives in fat replacement in sausages

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    Fat replacement in meat products has gained in importance during recent decades, ever since animal fat was recognized as one of the significant causes of chronic non‑infectious diseases in modern human populations. Meat products with the highest fat contents include different types of sausages. As fatty tissue plays important roles in sausage quality, fat replacement is not an easy task. There are different approaches which depend on the sausage type. In fermented sausages, the fat substitute should successfully imitate the fatty tissue particles, and in emulsion‑type sausages, the fat substitute should be thoroughly mixed and incorporated into the meat batter. The fat substitutes can be of protein or carbohydrate nature, and often are combined with oils rich in polyunsaturated fatty acids, aiming not only to reduce the amount of animal fat in sausages, but also to improve the fatty acid composition of the products. However, fat replacement without affecting sausage quality and shelf life was previously possible only partially and involved a relatively small percentage of replaced fat. Nowadays, some recent studies have reported 100% fatty tissue replacement without adverse effects on the products’ properties, opening a new chapter in designing low fat meat products

    Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages

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    Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %, inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters, colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content (8.5 Β± 1.8 gβˆ™kg-1), lower cholesterol content (462.3 Β± 49.3 mgΒ·kg-1) and higher content of carbohydrates-prebiotics (74.6 Β± 8.4 gβˆ™kg-1) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty acids contents compared to the control product. Total fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those with total fat replacement

    Nutritional strategies to reduce ammonia and carbon dioxide production in intensive livestock production

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    of fattening broilers involves raising broilers on farms with a capacity of 5,000 to 50,000 units or more at a density of 0.06 m2 per bird. Modern poultry farms are constructed with the task of reducing heat loss, i.e. improving energy efficiency, which very often in combination with reduced ventilation can lead to increased levels of ammonia (NH3), carbon dioxide (CO2) and other air pollutants, and thus adversely affect animal health and productivity. The speed of gas emissions is influenced by many factors, such as the composition of feed and the efficiency of feed use (conversion), the quality of the litter and the microclimatic conditions on the farm. The litter on intensive poultry farms usually contains 4 to 6% of nitrogen, most of which is in NH3 or NH4 + form. The mixture of litter and manure is a storage of nitrogen which is released in the form of ammonia under appropriate conditions. On the other hand, the main source of carbon dioxide in livestock is the product of animal respiration, so there is a connection between the levels of animal metabolism and CO2 production on farms. The production of carbon dioxide in birds is proportional to their metabolic heat production, and thus to the metabolic body mass of the bird, which is affected by temperature and activity. The aim of the study was to examine the effect of a nutritional supplement, Eubiotic, added to broiler feed on the NH3 and CO2 emissions in a broiler farm. The values of NH3 and CO2 emissions in the facility for breeding fattening broilers that received Eubiotic in feed were numerically lower, which can be explained by better digestibility of basic nutrients, primarily proteins, present in feed

    Detection of milk fat in dairy products β€” an alternative approach

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    Milk fat is a highly valuable product, which is why accurate determination of its content in milk and milk products is very important. The use of the GC-FID method in our study proved to be very precise, as in the case of other authors, which signifies the importance of using this method to quantify milk fat. A total of 51 samples of dairy products were analyzed for fatty acid composition with particular attention to butyric acid. Butyric acid contents were in the range from 3.4 Β± 0.73 in yogurt to 4.60 Β± 0.08 in butter. Milk fat was in the range from 98.5 Β± 4.77 in yogurt to 115.0 Β± 1.73 in butter. Our results were in accordance with those of many other authors. Development of butyric acid and milk fat analyses in dairy products by GC-FID is essential for laboratories that must conduct analyses for food production, quality control during production, and inspection tasks for the import and export of these food products
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