University of Belgrade - Faculty of Agriculture
AgroSpace - Faculty of Agriculture Repository
    • English
    • Српски
    • Српски (Serbia)
  • English 
    • English
    • Serbian (Cyrillic)
    • Serbian (Latin)
  • Login
View Item 
  •   AgroSpace
  • Poljoprivredni fakultet
  • Radovi istraživača / Researchers’ publications
  • View Item
  •   AgroSpace
  • Poljoprivredni fakultet
  • Radovi istraživača / Researchers’ publications
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

The quality difference between frankfurters seasoned with conventional and organic spices

Thumbnail
2017
4519.pdf (338.9Kb)
Authors
Tomašević, Igor
Dekić, I.V.
Aćimović, Milica G.
Stajić, Slaviša
Tomović, V.M.
Article (Published version)
Metadata
Show full item record
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 conventio...nally produced spices might improve quality characteristics of meat products.

Keywords:
Lipid oxidation / Sausages / Sensory evaluation / Spices
Source:
Acta Periodica Technologica, 2017, 48, 275-284
Publisher:
  • Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad

DOI: 10.2298/APT1748275T

ISSN: 1450-7188

Scopus: 2-s2.0-85038402315
[ Google Scholar ]
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/4522
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet

DSpace software copyright © 2002-2015  DuraSpace
About the AgroSpace Repository | Send Feedback

re3dataOpenAIRERCUB
 

 

All of DSpaceCommunitiesAuthorsTitlesSubjectsThis institutionAuthorsTitlesSubjects

Statistics

View Usage Statistics

DSpace software copyright © 2002-2015  DuraSpace
About the AgroSpace Repository | Send Feedback

re3dataOpenAIRERCUB