Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/8741
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dc.contributor.authorŠuput (Pejić), Danijelaen_US
dc.contributor.authorLazić, Veraen_US
dc.contributor.authorPezo, Latoen_US
dc.contributor.authorLević, Ljubinkoen_US
dc.contributor.authorGubić, Jasminaen_US
dc.contributor.authorHromiš (Krkić), Nevenaen_US
dc.contributor.authorŠojić, Branislaven_US
dc.date.accessioned2019-09-30T09:10:49Z-
dc.date.available2019-09-30T09:10:49Z-
dc.date.issued2013-08-20-
dc.identifier.issn12245984en_US
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/8741-
dc.description.abstractObjective 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.en_US
dc.language.isoenen_US
dc.publisherUniversity of Bucharest, Romaniaen_US
dc.relation.ispartofRomanian Biotechnological Lettersen_US
dc.titleModified atmosphere packaging and osmotic dehydration effect on pork quality and stabilityen_US
dc.typeJournal/Magazine Articleen_US
dc.identifier.scopus2-s2.0-84881525734-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/84881525734-
dc.description.versionPublisheden_US
dc.relation.lastpage8169en_US
dc.relation.firstpage8160en_US
dc.relation.issue2en_US
dc.relation.volume18en_US
item.grantfulltextnone-
item.fulltextNo Fulltext-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo konzervirane hrane-
crisitem.author.orcid0000-0002-2751-7013-
crisitem.author.orcid0000-0001-9382-3409-
crisitem.author.orcid0000-0001-7909-8917-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgTehnološki fakultet-
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