Stručni rad

Evaluation of marketable quality of cooked sausages

Ivica Franjčec
Bela Njari ; u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica, Zagreb, Heinzelova 55
Željka Cvrtila Fleck ; u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica, Zagreb, Heinzelova 55

Sažetak

Within this research there was evaluated the quality of frankfurters as a representative of cooked sausages on the market of Krapina – Zagorje County. The obtained results were interpreted in terms of provisions of previous (Official Gazette of the Republic of Croatia No. 53/91) and current regulations (Official Gazette of the Republic of Croatia No. 1/2007). In chemical research there were determined 58.36% water content, 27.75% fat, 11.75% total protein, 0.24% hidroxyproline, and 1.11% ash. A conduction of chemical analyses is necessary in the aim of quality evaluation of a product. By analyzing cooked sausages, it was determined that in terms of chemical composition all the researched frankfurter samples meet the requirements of the Regulation on Meat Products (Official Gazette of the Republic of Croatia No. 1/2007). Considering the obtained results of quality parameters and the determined ratio of protein, fat and water shares, this research confirms satisfactory quality of cooked sausages that can be found on the market of the Republic of Croatia.

Ključne riječi

nkfurters; chemical analysis; quality

Hrčak ID:

80794

URI

https://hrcak.srce.hr/80794

Datum izdavanja:

14.10.2011.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.618 *