Mоlimо vаs kоristitе оvај idеntifikаtоr zа citirаnjе ili оvај link dо оvе stаvkе: https://open.uns.ac.rs/handle/123456789/8741
Nаziv: Modified atmosphere packaging and osmotic dehydration effect on pork quality and stability
Аutоri: Šuput (Pejić), Danijela 
Lazić, Vera 
Pezo, Lato
Lević, Ljubinko
Gubić, Jasmina
Hromiš (Krkić), Nevena 
Šojić, Branislav 
Dаtum izdаvаnjа: 20-авг-2013
Izdаvаč: University of Bucharest, Romania
Čаsоpis: Romanian Biotechnological Letters
Sažetak: Objective of this study was to evaluate the effect of food dehydration and modified atmosphere packaging on the quality characteristics and shelf-life extension of pork meat. Meat was osmotically dehydrated in solution of sugar beet molasses. Half of the samples were packed in atmospheric conditions while other half was packed under modified atmosphere. Samples were stored for 2 months under 4°C. Microbiological, physico-chemical (pH, aw, moisture, proteins, fat, carbohydrate, thiobarbituric acid) and sensorial parameters, as parameters of shelf-life changes, were monitored. Sugar beet molasses solution improved quality stability during subsequent refrigerated storage, in terms of microbial growth, nutritional profile and sensorial degradation, resulting in a significant shelflife extension. Samples packed under modified atmosphere showed higher level of stability compared to samples packed in atmospheric conditions. Although osmotic dehydration can provide shelf-life extension, combination of osmotic dehydration and modified atmosphere packaging was more effective in terms of microbial and sensorial meat quality. © 2013 University of Bucharest.
URI: https://open.uns.ac.rs/handle/123456789/8741
ISSN: 12245984
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