TY  - JOUR
AU  - Tomašević, Igor
AU  - Dekić, I.V.
AU  - Aćimović, Milica G.
AU  - Stajić, Slaviša
AU  - Tomović, V.M.
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4522
AB  - Frankfurters seasoned with conventional and organic garlic or coriander were investigated for the differences in taste and odor intensities, instrumental color and oxidative stability during 35 days of cold storage. Garlic powder, both organic (0.78 mg MDA/kg) and conventional (0.71 mg MDA/kg), promoted lipid oxidation compared to control frankfurters without garlic (0.52 mg MDA/kg). Consumers assessed odor (6.68) and taste (6.18) intensities of frankfurters with organic garlic significantly higher compared to the odor (4.73) and taste (4.65) of the frankfurters with conventional garlic. Color of frankfurters with organic or conventional spices was also significantly different. At the 95% confidence level, at least 20% of the consumers could distinguish between the samples with organic and conventional garlic, and at least 14% of the consumers between the samples with organic and conventional coriander. For the first time it is suggested that seasoning with organic instead of conventionally produced spices might improve quality characteristics of meat products.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta Periodica Technologica
T1  - The quality difference between frankfurters seasoned with conventional and organic spices
EP  - 284
SP  - 275
VL  - 48
DO  - 10.2298/APT1748275T
ER  - 

@article{
author = "Tomašević, Igor and Dekić, I.V. and Aćimović, Milica G. and Stajić, Slaviša and Tomović, V.M.",
year = "2017",
abstract = "Frankfurters seasoned with conventional and organic garlic or coriander were investigated for the differences in taste and odor intensities, instrumental color and oxidative stability during 35 days of cold storage. Garlic powder, both organic (0.78 mg MDA/kg) and conventional (0.71 mg MDA/kg), promoted lipid oxidation compared to control frankfurters without garlic (0.52 mg MDA/kg). Consumers assessed odor (6.68) and taste (6.18) intensities of frankfurters with organic garlic significantly higher compared to the odor (4.73) and taste (4.65) of the frankfurters with conventional garlic. Color of frankfurters with organic or conventional spices was also significantly different. At the 95% confidence level, at least 20% of the consumers could distinguish between the samples with organic and conventional garlic, and at least 14% of the consumers between the samples with organic and conventional coriander. For the first time it is suggested that seasoning with organic instead of conventionally produced spices might improve quality characteristics of meat products.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta Periodica Technologica",
title = "The quality difference between frankfurters seasoned with conventional and organic spices",
pages = "284-275",
volume = "48",
doi = "10.2298/APT1748275T"
}

Tomašević, I., Dekić, I.V., Aćimović, M. G., Stajić, S.,& Tomović, V.M.. (2017). The quality difference between frankfurters seasoned with conventional and organic spices. in Acta Periodica Technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad., 48, 275-284.
https://doi.org/10.2298/APT1748275T

Tomašević I, Dekić I, Aćimović MG, Stajić S, Tomović V. The quality difference between frankfurters seasoned with conventional and organic spices. in Acta Periodica Technologica. 2017;48:275-284.
doi:10.2298/APT1748275T .

Tomašević, Igor, Dekić, I.V., Aćimović, Milica G., Stajić, Slaviša, Tomović, V.M., "The quality difference between frankfurters seasoned with conventional and organic spices" in Acta Periodica Technologica, 48 (2017):275-284,
https://doi.org/10.2298/APT1748275T . .