The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage
2019
Autori
Novaković, SašaĐekić, Ilija
Klaus, Anita
Vunduk, Jovana
Djordjević, Vesna
Tomović, Vladimir
Šojić, Branislav
Kocić-Tanackov, Sunčica
Lorenzo, José M.
Barba, Francisco J.
Tomašević, Igor
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p lt 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.
Ključne reči:
mushroom / antioxidant / shelf life / antimicrobial / sensory characteristics / natural extractsIzvor:
Foods, 2019, 8, 12Izdavač:
- MDPI, BASEL
DOI: 10.3390/foods8120635
ISSN: 2304-8158
PubMed: 31816984
WoS: 000506638600042
Scopus: 2-s2.0-85077652414
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Novaković, Saša AU - Đekić, Ilija AU - Klaus, Anita AU - Vunduk, Jovana AU - Djordjević, Vesna AU - Tomović, Vladimir AU - Šojić, Branislav AU - Kocić-Tanackov, Sunčica AU - Lorenzo, José M. AU - Barba, Francisco J. AU - Tomašević, Igor PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4979 AB - The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p lt 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage. PB - MDPI, BASEL T2 - Foods T1 - The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage IS - 12 VL - 8 DO - 10.3390/foods8120635 ER -
@article{ author = "Novaković, Saša and Đekić, Ilija and Klaus, Anita and Vunduk, Jovana and Djordjević, Vesna and Tomović, Vladimir and Šojić, Branislav and Kocić-Tanackov, Sunčica and Lorenzo, José M. and Barba, Francisco J. and Tomašević, Igor", year = "2019", abstract = "The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p lt 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.", publisher = "MDPI, BASEL", journal = "Foods", title = "The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage", number = "12", volume = "8", doi = "10.3390/foods8120635" }
Novaković, S., Đekić, I., Klaus, A., Vunduk, J., Djordjević, V., Tomović, V., Šojić, B., Kocić-Tanackov, S., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2019). The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage. in Foods MDPI, BASEL., 8(12). https://doi.org/10.3390/foods8120635
Novaković S, Đekić I, Klaus A, Vunduk J, Djordjević V, Tomović V, Šojić B, Kocić-Tanackov S, Lorenzo JM, Barba FJ, Tomašević I. The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage. in Foods. 2019;8(12). doi:10.3390/foods8120635 .
Novaković, Saša, Đekić, Ilija, Klaus, Anita, Vunduk, Jovana, Djordjević, Vesna, Tomović, Vladimir, Šojić, Branislav, Kocić-Tanackov, Sunčica, Lorenzo, José M., Barba, Francisco J., Tomašević, Igor, "The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage" in Foods, 8, no. 12 (2019), https://doi.org/10.3390/foods8120635 . .