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https://open.uns.ac.rs/handle/123456789/3584
Nаziv: | The quality difference between frankfurters seasoned with conventional and organic spices | Аutоri: | Tomašević, Igor Đekić, Ilija Aćimović, Milica Stajić, Slaviša Tomović, Vladimir |
Dаtum izdаvаnjа: | 2017 | Izdаvаč: | Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad | Čаsоpis: | Acta Periodica Technologica | Sažetak: | Frankfurters seasoned with conventional and organic garlic or coriander were investigated for the differences in taste and odor intensities, instrumental color and oxidative stability during 35 days of cold storage. Garlic powder, both organic (0.78 mg MDA/kg) and conventional (0.71 mg MDA/kg), promoted lipid oxidation compared to control frankfurters without garlic (0.52 mg MDA/kg). Consumers assessed odor (6.68) and taste (6.18) intensities of frankfurters with organic garlic significantly higher compared to the odor (4.73) and taste (4.65) of the frankfurters with conventional garlic. Color of frankfurters with organic or conventional spices was also significantly different. At the 95% confidence level, at least 20% of the consumers could distinguish between the samples with organic and conventional garlic, and at least 14% of the consumers between the samples with organic and conventional coriander. For the first time it is suggested that seasoning with organic instead of conventionally produced spices might improve quality characteristics of meat products. | URI: | https://open.uns.ac.rs/handle/123456789/3584 | ISSN: | 14507188 | DOI: | 10.2298/APT1748275T |
Nаlаzi sе u kоlеkciјаmа: | TF Publikacije/Publications |
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