Use of cold-pressed olive oil for improvement the quality of Kranj sausages

Kuzmanovski, Vladimir and Kuzelov, Aco and Joshevska, Elena (2018) Use of cold-pressed olive oil for improvement the quality of Kranj sausages. SCIENTIFIC WORKS OF UNIVERSITY OF FOOD TECHNOLOGIES, 65 (1). pp. 24-28. ISSN ISSN 2535-1311

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Abstract

This paper presents the results from examination on impact of cold-pressed olive oil on the chemical composition and oxidative changes (degree of acidity and peroxide value) of Kranj sausage. For this purpose, four groups of national sausage have been produced. The first group was produced without addition of olive oil (control group), the second one with addition of 3g/kg, and the third one with addition of 4g/kg and the fourth group with addition of 5g/kg olive oil. After production, the groups of sausages were vacuumed and stored in refrigerator at temperature from 0 to +4°С. The chemical composition of the groups of sausages was examined on the first and on the fortieth day of production, and the degree of acidity and peroxide value were examined on 1st,10th,20th,30th and 40th day of production. The degree of acidity of the control group of sausages ranges from 3.13 to 5.21, while the degree of acidity of the other groups ranges from 2.03 to 3.84. The peroxide value of the control groups of sausages ranges from 0.39 to 1.31, and the acidity of other groups of sausages ranges from 0.38 to 1.33. The obtained low values of degree of acidity and peroxide value most likely result from small concentrations of cold pressed olive oil and vacuuming of the sausages. Used concentrations of olive oil in the groups of sausages do not have statistically significant impact on the chemical composition of the sausages. Practical applications The use of cold- pressed olive oil as an functional component that possesses antioxidant, antibacterial and functional properties, it can be successfully declared in the production of Kranj sausages, without changing the sensory properties of the products. Key words: production, oxidation changes, chemical composition

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r Elenna Josevska
Date Deposited: 07 Apr 2020 13:23
Last Modified: 07 Apr 2020 13:23
URI: http://eprints.uklo.edu.mk/id/eprint/4879

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