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Investigating chemical parameters in hot dog sausages from Novi Sad market

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Author(s): Prica Nadežda | Baltić Milan Ž. | Živkov-Baloš Milica | Ćupić Željko | Mihaljev Željko

Journal: Veterinarski Glasnik
ISSN 0350-2457

Volume: 65;
Issue: 5-6;
Start page: 385;
Date: 2011;
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Keywords: hot dogs | quality | water | fat | protein | RCP | chloride | ash

ABSTRACT
Meat products play an important role in the modern diet. The production of cooked sausages comprises an important segment in the complex meat industry. Hot dogs are prepared according to production specifications and differences in the quality of products can therefore be expected. This paper presents a comparative analysis of chemical parameters in products of five different manufacturers at the Novi Sad market. Water content, fat, protein, sodium chloride, the relative protein content of connective tissue in meat protein (RCP) and ash were analyzed. The difference between the average contents of chemical quality parameters in hot dogs was examined. The average water content ranged from 56.29±3.30% to 61.44±4.08%. The average total fat content ranged from 17.60±3.07% to 20.66±4.65%. No statistically significant difference (p≥0.05) was detected in the fat content of the products of manufacturers D and B, as well as C and B. Between the average fat content of the producers E and D the difference in fat content was found to be p≤0.01. In all other cases, the difference between the average fat content was p≤0.001. The average total protein content in hot dogs ranged from 11.77±1.08% and 15.41±1.82. No statistically significant difference (p≥0.05) was detected between the average total protein content in hot dogs of manufacturers A and C. Between the average protein content of D and E meat manufacturers the statistically significant difference had a value of p≤0.01, and the average protein content in hot dogs of all other manufacturers had a significant difference (p≤0.001). The total protein content in all five manufacturers of hot dogs met the prescribed standard (10%). RCP content in the hot dogs of different producers ranged from 17.34±0.95% to 22.33±2.08%. No statistically significant difference (p≥0.05) was detected in the average contents of RCP in hot dogs of manufacturers D and E and A and B. but a statistically significant difference was detected (p≤0.001). between the average content of RCP in all other manufacturers of hot dogs. The average chloride content in hot dogs from different manufacturers ranged from 1.30±0.10% to 2.55%±0.16%. The average ash content in different hot dog producers ranged from 1.99±0.18% to 3.46±0.22%. The average content of chloride and ash in all five manufacturers was significantly different.
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