Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/9882
DC Field | Value | Language |
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dc.contributor.author | Jokanović, Marija | en_US |
dc.contributor.author | Hromiš (Krkić), Nevena | en_US |
dc.contributor.author | Tomović, Vladimir | en_US |
dc.contributor.author | Lazić, Vera | en_US |
dc.contributor.author | Škaljac (Savatić), Snežana | en_US |
dc.contributor.author | Šojić, Branislav | en_US |
dc.contributor.author | Ikonić, Predrag | en_US |
dc.contributor.author | Peulić, Tatjana | en_US |
dc.contributor.author | Ivić, Maja | en_US |
dc.date.accessioned | 2020-03-03T14:35:40Z | - |
dc.date.available | 2020-03-03T14:35:40Z | - |
dc.date.issued | 2019-10-14 | - |
dc.identifier.issn | 17551307 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/9882 | - |
dc.description.abstract | © Published under licence by IOP Publishing Ltd. In this paper, the changes of texture characteristics of Petrovská klobása, a traditional dry-cured sausage, were analysed during 150 days of storage. Sausages were produced in the traditional manner, but underwent drying and ripening processes in industrial conditions. Chitosan was used to coat experimental sausages after the drying process was considered finished. Changes in moisture content were measured during the storage period, but the differences between control and chitosan coated sausages were not significant (P>0.05). Changes in moisture content influenced progressive increases in hardness and chewiness of both groups of sausages. The differences in texture characteristics between the different sausage groups were not significant for the entire storage period. Chitosan coating had no positive influence on preventing texture changes in Petrovská klobása during storage. | en_US |
dc.language.iso | en | en_US |
dc.publisher | IOP Publishing | en_US |
dc.relation.ispartof | IOP Conference Series: Earth and Environmental Science | en_US |
dc.title | Effect of biopolymer coating on texture characteristics of dry fermented sausage during storage | en_US |
dc.type | Conference Paper | en_US |
dc.relation.conference | 60th International Meat Industry Conference MEATCON2019 22–25 September 2019, Kopaonik-Serbia | en_US |
dc.identifier.doi | 10.1088/1755-1315/333/1/012066 | - |
dc.identifier.scopus | 2-s2.0-85074642329 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/85074642329 | - |
dc.description.version | Published | en_US |
dc.relation.firstpage | 012066 | en_US |
dc.relation.issue | 1 | en_US |
dc.relation.volume | 333 | en_US |
item.grantfulltext | none | - |
item.fulltext | No Fulltext | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.orcid | 0000-0002-1282-175X | - |
crisitem.author.orcid | 0000-0001-9382-3409 | - |
crisitem.author.orcid | 0000-0001-5055-1781 | - |
crisitem.author.orcid | 0000-0002-9102-8417 | - |
crisitem.author.orcid | 0000-0001-7909-8917 | - |
crisitem.author.orcid | https://orcid.org/0000-0001-7737-5992 | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
Appears in Collections: | FINS Publikacije/Publications TF Publikacije/Publications |
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