Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)
| Autor: | Šojić Branislav V., Džinić Natalija R., Tomović Vladimir M., Ikonić Predrag M., Jokanović Marija R., Kravić Snežana Ž., Tasić Tatjana A., Škaljac Snežana B. |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Acta Periodica Technologica, Vol 2016, Iss 47, Pp 75-81 (2016) |
| Druh dokumentu: | article |
| ISSN: | 1450-7188 2406-095X |
| DOI: | 10.2298/APT1647075S |
| Popis: | 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 |
| Databáze: | Directory of Open Access Journals |
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