Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef
Аутори
Stamenić, Tamara![](/themes/MirageRIStocar/images/orcid.png)
Petričević, Maja
![](/themes/MirageRIStocar/images/orcid.png)
Šobajić, Slađana
Stanišić, Nikola
![](/themes/MirageRIStocar/images/orcid.png)
Cekić, Bogdan
![](/themes/MirageRIStocar/images/orcid.png)
Petričević, Veselin
![](/themes/MirageRIStocar/images/orcid.png)
Delić, Nikola
![](/themes/MirageRIStocar/images/orcid.png)
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In order to evaluate the effect of raw meat's freezing/thawing
process on meat products produced from them, frankfurter's quality was monitored.
Fresh beef meat was grounded and separated into two lots – the first lot was
immediately used in the preparation of frankfurters (G1F), and the other lot was
frozen and stored at -18°C for 4 weeks, when it was used in the preparation of the
second group of frankfurters (G2F). Physicochemical and technological properties
were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the
frankfurters made from these samples. Frozen storage significantly affected
(p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC,
total pigment, and total heme pigment in the raw meat samples; some frankfurters
characteristics, such as moisture, L*(lightness), a* (redness) and b* (yellowness)
were affected (p<0.05). However, the differences in the final products' process
loss/cooking loss/frying loss and FRP were not sig...nificant. The sensory evaluation
did not show any significance between the two groups of frankfurters It can be
concluded that the frozen storage of minced beef meat for 4 weeks at -18°C and the
consequential thawing process (at 4°C for 24h) does not significantly affect the
overall acceptability of frankfurters prepared from them. However, effects on the
marked changes in instrumental color are apparent.
Кључне речи:
frankfurter / ground beef / frozen storage / meat qualityИзвор:
Biotechnology in Animal Husbandry, 12-2022, 38, 2, 171-187Издавач:
- Institute for Animal Husbandry, Belgrade-Zemun
Финансирање / пројекти:
- Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200022 (Institut za stočarstvo, Beograd-Zemun) (RS-200022)
Институција/група
RIStocarTY - JOUR AU - Stamenić, Tamara AU - Petričević, Maja AU - Šobajić, Slađana AU - Stanišić, Nikola AU - Cekić, Bogdan AU - Petričević, Veselin AU - Delić, Nikola PY - 2022-12 UR - http://r.istocar.bg.ac.rs/handle/123456789/841 AB - In order to evaluate the effect of raw meat's freezing/thawing process on meat products produced from them, frankfurter's quality was monitored. Fresh beef meat was grounded and separated into two lots – the first lot was immediately used in the preparation of frankfurters (G1F), and the other lot was frozen and stored at -18°C for 4 weeks, when it was used in the preparation of the second group of frankfurters (G2F). Physicochemical and technological properties were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the frankfurters made from these samples. Frozen storage significantly affected (p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC, total pigment, and total heme pigment in the raw meat samples; some frankfurters characteristics, such as moisture, L*(lightness), a* (redness) and b* (yellowness) were affected (p<0.05). However, the differences in the final products' process loss/cooking loss/frying loss and FRP were not significant. The sensory evaluation did not show any significance between the two groups of frankfurters It can be concluded that the frozen storage of minced beef meat for 4 weeks at -18°C and the consequential thawing process (at 4°C for 24h) does not significantly affect the overall acceptability of frankfurters prepared from them. However, effects on the marked changes in instrumental color are apparent. PB - Institute for Animal Husbandry, Belgrade-Zemun T2 - Biotechnology in Animal Husbandry T1 - Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef VL - 38 IS - 2 SP - 171 EP - 187 DO - 10.2298/BAH2202171S ER -
@article{ author = "Stamenić, Tamara and Petričević, Maja and Šobajić, Slađana and Stanišić, Nikola and Cekić, Bogdan and Petričević, Veselin and Delić, Nikola", year = "2022-12", abstract = "In order to evaluate the effect of raw meat's freezing/thawing process on meat products produced from them, frankfurter's quality was monitored. Fresh beef meat was grounded and separated into two lots – the first lot was immediately used in the preparation of frankfurters (G1F), and the other lot was frozen and stored at -18°C for 4 weeks, when it was used in the preparation of the second group of frankfurters (G2F). Physicochemical and technological properties were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the frankfurters made from these samples. Frozen storage significantly affected (p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC, total pigment, and total heme pigment in the raw meat samples; some frankfurters characteristics, such as moisture, L*(lightness), a* (redness) and b* (yellowness) were affected (p<0.05). However, the differences in the final products' process loss/cooking loss/frying loss and FRP were not significant. The sensory evaluation did not show any significance between the two groups of frankfurters It can be concluded that the frozen storage of minced beef meat for 4 weeks at -18°C and the consequential thawing process (at 4°C for 24h) does not significantly affect the overall acceptability of frankfurters prepared from them. However, effects on the marked changes in instrumental color are apparent.", publisher = "Institute for Animal Husbandry, Belgrade-Zemun", journal = "Biotechnology in Animal Husbandry", title = "Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef", volume = "38", number = "2", pages = "171-187", doi = "10.2298/BAH2202171S" }
Stamenić, T., Petričević, M., Šobajić, S., Stanišić, N., Cekić, B., Petričević, V.,& Delić, N.. (2022-12). Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef. in Biotechnology in Animal Husbandry Institute for Animal Husbandry, Belgrade-Zemun., 38(2), 171-187. https://doi.org/10.2298/BAH2202171S
Stamenić T, Petričević M, Šobajić S, Stanišić N, Cekić B, Petričević V, Delić N. Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef. in Biotechnology in Animal Husbandry. 2022;38(2):171-187. doi:10.2298/BAH2202171S .
Stamenić, Tamara, Petričević, Maja, Šobajić, Slađana, Stanišić, Nikola, Cekić, Bogdan, Petričević, Veselin, Delić, Nikola, "Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef" in Biotechnology in Animal Husbandry, 38, no. 2 (2022-12):171-187, https://doi.org/10.2298/BAH2202171S . .