Mitev, Aco and Kuzelov, Aco and Joshevska, Elena (2019) Application of ground goji berry fruits in Macedonian bacon-folk sausage. Comptes rendus de l'Academie bulgare des Sciences, 72 (2). pp. 274-280. ISSN 2367 0 5535
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Abstract
The effect of addition of ground goji berry fruits (GGBF) in different
concentrations on the heat treatment weight loss, proximate composition, fatty
acid profile and sensory characteristics of semi-durable bacon-folk sausage was
determined.
Four sample groups of sausage were examined: control group – without
addition of goji berry and three experimental groups with addition of 0.1%,
0.3% and 0.5% of GGBF. The addition of GGBF to the filling mass does not
influence the heat treatment, weight loss and proximate composition of the
sausages, but changed in degree the fatty acids composition of the examined
sausages.
On the first day of production, the statistically significant differences (p <
0:05) of sensory scores for cross-sectional view and colour between the control
group and groups III and IV were determined.
Key words: antioxidant effect, sausages, technological properties, quality
| Item Type: | Article |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Aco Kuzelov |
| Date Deposited: | 05 Mar 2019 11:15 |
| Last Modified: | 28 Mar 2019 10:43 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/21674 |
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