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vol. 9, nr. 1 (2007)
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Product-determination and quality valuation of market products: frankfurters
and frankfurter- resembling sausages
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Halina Makała, Stanisław Tyszkiewicz, Maria Wawrzyniewicz
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Meat and Fat Research Institute, ul. Jubilerska 4, 04-190 Warszawa
e-mail: halina.makala@ipmt.waw.pl |
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vol. 9 (2007), nr. 1,
pp. 99-111
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abstract:
The aim of the work was product-determination and quality valuation of selected assortments of meat products offered in retail trade in Warsaw in the years 2005/2006. The research was performed on 16 assortments of frankfurters and frankfurter-like sausages. The research comprised determination of the basic chemical composition (contents of water, total protein, fat, sodium chloride, total phosphorus, starch, collagen), analytic sensory valuation performed "in cold state" based on the requirements contained in the standard, and profile valuation performed "in warm state". The results of chemical tests confirm substantial differentiation of the contents of water, protein, fat, NaCl, total phosphorus, starch, collagen, resulting from the raw materials used for production and from the kind and level (content) of functional additives applied. The evaluated products were characterised by much lower contents of fat and salt than those determined by the limit standards, which should be considered positive from the nutrition point of view. A significant influence of temperature of the evaluated products on the results of sensory valuations was confirmed. In the sensory quality valuation in cold state the evaluated selections were found to be very good (11) and good (5), their quality valuation in hot state, however, was much less positive.
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keywords:
frankfurter sausages and frankfurter-like sausages, product-determination valuation, sensory valuation, chemical composition
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original in:
English
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