Prikaz osnovnih podataka o dokumentu
Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk
dc.creator | Ikonić, Predrag | |
dc.creator | Jokanović, Marija | |
dc.creator | Ćućević, Nedim | |
dc.creator | Peulić, Tatjana | |
dc.creator | Šarić, Ljubiša | |
dc.creator | Tomičić, Zorica | |
dc.creator | Škaljac, Snežana | |
dc.creator | Delić, Jovana | |
dc.creator | Lakićević, Brankica | |
dc.creator | Tomašević, Igor | |
dc.date.accessioned | 2022-11-23T08:36:06Z | |
dc.date.available | 2022-11-23T08:36:06Z | |
dc.date.issued | 2023 | |
dc.identifier.issn | 0889-1575 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/6218 | |
dc.description.abstract | The aim of this study was to determine the influence of alternative ripening (thermo-hygrometric) conditions in the summer production season (batch S) on changes in free amino acids (FAA) and biogenic amines (BA) content in dry-fermented sausage Sjenički sudžuk, compared to traditional production during winter (batch W) in small/micro processing plant. Consequently to important proteolytic changes, both in batch W and especially in batch S, the concentration of total FAA increased (P < 0.05) over time, being 600 mg/100 g dm and 844 mg/100 g dm, respectively. By the end of ripening, the total concentration of six analyzed BA reached 399 mg/kg and even 2468 mg/kg in batches W and S, respectively. Predominant amines in batch W were putrescine and tyramine, and in batch S were cadaverine and putrescine. The concentration of these amines increased significantly (P < 0.05) throughout ripening within each of the observed periods of the year. Regarding histamine, the registered concentration was very low in samples of batch W (9.69 mg/kg), while the sausages of batch S were characterized by a much higher concentration of this harmful compound (333 mg/kg). In respect of this finding, the summertime production of Sjenički sudžuk in small/micro processing plants should be avoided until necessary manufacturing process modifications are implemented. © 2022 Elsevier Inc. | |
dc.language | English | |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS// | |
dc.rights | restrictedAccess | |
dc.source | Journal of Food Composition and Analysis | |
dc.source | Journal of Food Composition and Analysis | |
dc.subject | Biogenic amines | |
dc.subject | Dry-fermented sausage | |
dc.subject | Food analysis | |
dc.subject | Food composition | |
dc.subject | Free amino acids | |
dc.subject | Production season | |
dc.subject | Thermo-hygrometric conditions | |
dc.title | Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk | |
dc.type | article | en |
dc.rights.license | ARR | |
dc.citation.rank | M22~ | |
dc.citation.volume | 115 | |
dc.identifier.doi | 10.1016/j.jfca.2022.105009 | |
dc.type.version | publishedVersion |