Naslov (eng)

Determination of sensory properties and levels of trace elements during storage of canned meat products

Autor

Stojanović, Branislav
Stojanović, Zdenka
Janković, Saša
Stanojević, Slavoljub
Balaban, Milica
Antić, Vesna
Vasilev, Dragan
Parunović, Nenad

Publisher

Opis (eng)

The aim of this work was to determine the sensory properties of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), pro- duced by military recipes, and stored up to 6 years in tinplate cans. Dependence of the sensory properties on the storage period and on some trace elements content (Fe, Zn, Cu, Cr, Mn, Se, and Sn) was determined. Concentration of trace elements, measured by ICP-MS, was below the current allowable values, except for iron. Several samples showed Fe levels above the local legal limit of 30 mg/kg, with the mean values from 11.2 ± 1.4 mg/kg in PR to 40.9 ± 6.3 mg/kg in LP. The content of Sn increased with the length of storage, reaching a maximum of 4.82 mg/kg. Samples with a high concentration of Fe showed the lowest scores for sensory evaluation, with a pronounced metallic taste.

Jezik

engleski

Datum

2021

Licenca

© All rights reserved

Deo kolekcije (1)

o:32

Institut za higijenu i tehnologiju mesa