1. Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)
- Author
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R Natalija Dzinic, A Tatjana Tasic, V Branislav Sojic, B Snezana Skaljac, R Marija Jokanovic, M Predrag Ikonic, M Vladimir Tomovic, and Z Snezana Kravic
- Subjects
2. Zero hunger ,chemistry.chemical_classification ,Chemistry ,starter cultures ,0402 animal and dairy science ,General Engineering ,Fatty acid ,Sensory system ,04 agricultural and veterinary sciences ,Oxidative phosphorylation ,traditional sausage ,040401 food science ,040201 dairy & animal science ,0404 agricultural biotechnology ,Starter ,Biochemistry ,lipid oxidation ,lcsh:Technology (General) ,lcsh:T1-995 ,Fermentation ,Food science - Abstract
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
- Published
- 2016