Malinov, Boban and Kuzelov, Aco (2020) Qualitative characteristics of sausages made with addition of pumpkin and black seed oils. Journal of Agriculture and Plant Sciences, 18 (2). pp. 25-31. ISSN 2545-4455
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Abstract
This paper presents the results obtained from the examination on the impact of cold-pressed pumpkin
oil and cold -pressed black seed oil on the chemical composition and oxidative changes (degree of acidity and
peroxide value) of Bacon Folk sausages. The chemical composition of the groups of sausages was examined
on the first and on the sixtieth day of production, and the degree of acidity and peroxide value were examined
on 1st,10th,20th,35th,45th and 60th day of production. From the results it can be seen no statistically significant
difference between the chemical compositions of the Bacon Folk Sausages produced by applying cold pressed
pumpkin and black seed oils in terms of protein and mineral content. There is a greater variation in the fat
content in groups (III, IV) produced with the addition of cold pressed pumpkin oil and black seeds. The acidity
level is lower in the groups of sausages produced with cold pressed black seed oil. As the maturation increases
in days, the acid level in all groups and all types of cold pressed oils also increases. On the first day of production
in the groups of sausages produced with cold pressed black seed oil, the lowest peroxide number was found.
On the sixtieth day of production we have the lowest peroxide number in the first group of cold pressed
pumpkin oil.
Keywords: chemical composition, oxidative changes, sausagе
| Item Type: | Article |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Aco Kuzelov |
| Date Deposited: | 01 Mar 2021 09:01 |
| Last Modified: | 01 Mar 2021 09:01 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/27866 |
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