Influence of polyphenols on sensory properties of fermented sausages

Autor:	V Djordjevic, N Grkovic, D Trbovic, S Djuric, J Jovanovic, D Vasilev, A Nikolic
Rok vydání:	2021
Předmět:	0403 veterinary science 2. Zero hunger 040301 veterinary sciences Chemistry Polyphenol 040103 agronomy & agriculture food and beverages 0401 agriculture forestry and fisheries 04 agricultural and veterinary sciences Food science
Zdroj:	61st International Meat Industry Conference (MEATCON2021)
ISSN:	1755-1315 1755-1307
Popis:	In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96f970aa1428369f326ac7a0dc7adedd https://doi.org/10.1088/1755-1315/854/1/012066 Zobrazit plný text záznamu