Academic Journal
Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)
| العنوان: | Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása) |
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| المؤلفون: | Šojić Branislav V., Džinić Natalija R., Tomović Vladimir M., Ikonić Predrag M., Jokanović Marija R., Kravić Snežana Ž., Tasić Tatjana A., Škaljac Snežana B. |
| المصدر: | Acta Periodica Technologica, Vol 2016, Iss 47, Pp 75-81 (2016) |
| بيانات النشر: | Faculty of Technology, Novi Sad, 2016. |
| سنة النشر: | 2016 |
| المجموعة: | LCC:Technology (General) |
| مصطلحات موضوعية: | traditional sausage, starter cultures, lipid oxidation, Technology (General), T1-995 |
| الوصف: | 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 |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1450-7188 2406-095X |
| Relation: | https://doaj.org/toc/1450-7188; https://doaj.org/toc/2406-095X |
| DOI: | 10.2298/APT1647075S |
| URL الوصول: | https://doaj.org/article/4454589ed7fb406192e2a6d6e896d05e |
| رقم الانضمام: | edsdoj.4454589ed7fb406192e2a6d6e896d05e |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 14507188 2406095X |
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| DOI: | 10.2298/APT1647075S |