Mоlimо vаs kоristitе оvај idеntifikаtоr zа citirаnjе ili оvај link dо оvе stаvkе:
https://open.uns.ac.rs/handle/123456789/3945
Nаziv: | Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása) | Аutоri: | Šojić, Branislav Džinić, Natalija Tomović, Vladimir Ikonić, Predrag Jokanović, Marija Kravić, Snežana Peulić, Tatjana Škaljac (Savatić), Snežana |
Dаtum izdаvаnjа: | 2016 | Izdаvаč: | Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad | Čаsоpis: | Acta Periodica Technologica | Sažetak: | This work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovská klobása, produced with the addition of commercial starter culture (SC). Fatty acids profile, thiobarbituric acid-reactive substance (TBARS) values and sensory properties of odor and taste have been determined at the end of drying and after 2 and 5 months of storage. The sum of saturated, unsaturated and polyunsaturated fatty acids was not significantly different (P>0.05) in SC and control sausage at the end of storage. After 5 months of storage TBARS value of SC sausage amounted to 0.57 mg MDA/kg, and it was significantly lower (P<0.05) compared to control (0.84 mg MDA/kg). Also, sensory properties of odor and taste of SC sausage (3.66) were better in comparison to control (3.55). This study demonstrated that the addition of starter culture can hinder lipid oxidation and contribute to the preservation of desirable sensory characteristics of fermented sausages during a long storage period. | URI: | https://open.uns.ac.rs/handle/123456789/3945 | ISSN: | 14507188 | DOI: | 10.2298/APT1647075S |
Nаlаzi sе u kоlеkciјаmа: | TF Publikacije/Publications |
Prikаzаti cеlоkupаn zаpis stаvki
Prеglеd/i stаnicа
30
Prоtеklа nеdеljа
6
6
Prоtеkli mеsеc
0
0
prоvеrеnо 10.05.2024.
Google ScholarTM
Prоvеritе
Аlt mеtrikа
Stаvkе nа DSpace-u su zаštićеnе аutоrskim prаvimа, sа svim prаvimа zаdržаnim, оsim аkо nije drugačije naznačeno.