Quality of dry-fermented sausages with backfat replacement
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Аутори
Stajić, Slaviša
Tomašević, Igor

Stanišić, Nikola

Tomović, Vladimir
Lilić, Slobodan
Vranić, Danijela
Barba, Francisco J.

Lorenzo, José M.

Živković, Dušan
Чланак у часопису (Објављена верзија)

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Приказ свих података о документуАпстракт
Backfat in dry-fermented sausages was partly replaced Imaking up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5-9) and soy proteins isolate ISPI 5-91. pH change, weight loss and basic chemical composition were not disrupt to a larger extent by increasing the flaxseed oil content. Yellow tones (b* and h values) and chroma were progressively increased with flaxseed oil content, higher in SPI treatments, not significantly (p > 0.05) compared to ALG treatments with similar oil content. Total colour difference values progressively increase and were higher in SPI treatments. Hardness and chewiness decreased progressively in ALG treatments. TBA values were higher (p lt 0.05) in all modified treatments but not sufficiently for sensorial detection of rancidity. Cold storage of vacuum packed dry-fermented sausages provides stability during 90 days. Increasing the content of flaxseed oil reduced the sensory acceptability, regardless of the pre-treatment.
Кључне речи:
Dry-fermented sausages / Backfat reduction / Flaxseed oil / Alginate gel / Soy protein isolate emulsion / Sensory qualityИзвор:
Fleischwirtschaft, 2020, 100, 7, 74-81Издавач:
- Deutscher Fachverlag Gmbh, Frankfurt Main
Финансирање / пројекти:
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Stajić, Slaviša AU - Tomašević, Igor AU - Stanišić, Nikola AU - Tomović, Vladimir AU - Lilić, Slobodan AU - Vranić, Danijela AU - Barba, Francisco J. AU - Lorenzo, José M. AU - Živković, Dušan PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5308 AB - Backfat in dry-fermented sausages was partly replaced Imaking up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5-9) and soy proteins isolate ISPI 5-91. pH change, weight loss and basic chemical composition were not disrupt to a larger extent by increasing the flaxseed oil content. Yellow tones (b* and h values) and chroma were progressively increased with flaxseed oil content, higher in SPI treatments, not significantly (p > 0.05) compared to ALG treatments with similar oil content. Total colour difference values progressively increase and were higher in SPI treatments. Hardness and chewiness decreased progressively in ALG treatments. TBA values were higher (p lt 0.05) in all modified treatments but not sufficiently for sensorial detection of rancidity. Cold storage of vacuum packed dry-fermented sausages provides stability during 90 days. Increasing the content of flaxseed oil reduced the sensory acceptability, regardless of the pre-treatment. PB - Deutscher Fachverlag Gmbh, Frankfurt Main T2 - Fleischwirtschaft T1 - Quality of dry-fermented sausages with backfat replacement EP - 81 IS - 7 SP - 74 VL - 100 UR - https://hdl.handle.net/21.15107/rcub_agrospace_5308 ER -
@article{ author = "Stajić, Slaviša and Tomašević, Igor and Stanišić, Nikola and Tomović, Vladimir and Lilić, Slobodan and Vranić, Danijela and Barba, Francisco J. and Lorenzo, José M. and Živković, Dušan", year = "2020", abstract = "Backfat in dry-fermented sausages was partly replaced Imaking up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5-9) and soy proteins isolate ISPI 5-91. pH change, weight loss and basic chemical composition were not disrupt to a larger extent by increasing the flaxseed oil content. Yellow tones (b* and h values) and chroma were progressively increased with flaxseed oil content, higher in SPI treatments, not significantly (p > 0.05) compared to ALG treatments with similar oil content. Total colour difference values progressively increase and were higher in SPI treatments. Hardness and chewiness decreased progressively in ALG treatments. TBA values were higher (p lt 0.05) in all modified treatments but not sufficiently for sensorial detection of rancidity. Cold storage of vacuum packed dry-fermented sausages provides stability during 90 days. Increasing the content of flaxseed oil reduced the sensory acceptability, regardless of the pre-treatment.", publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main", journal = "Fleischwirtschaft", title = "Quality of dry-fermented sausages with backfat replacement", pages = "81-74", number = "7", volume = "100", url = "https://hdl.handle.net/21.15107/rcub_agrospace_5308" }
Stajić, S., Tomašević, I., Stanišić, N., Tomović, V., Lilić, S., Vranić, D., Barba, F. J., Lorenzo, J. M.,& Živković, D.. (2020). Quality of dry-fermented sausages with backfat replacement. in Fleischwirtschaft Deutscher Fachverlag Gmbh, Frankfurt Main., 100(7), 74-81. https://hdl.handle.net/21.15107/rcub_agrospace_5308
Stajić S, Tomašević I, Stanišić N, Tomović V, Lilić S, Vranić D, Barba FJ, Lorenzo JM, Živković D. Quality of dry-fermented sausages with backfat replacement. in Fleischwirtschaft. 2020;100(7):74-81. https://hdl.handle.net/21.15107/rcub_agrospace_5308 .
Stajić, Slaviša, Tomašević, Igor, Stanišić, Nikola, Tomović, Vladimir, Lilić, Slobodan, Vranić, Danijela, Barba, Francisco J., Lorenzo, José M., Živković, Dušan, "Quality of dry-fermented sausages with backfat replacement" in Fleischwirtschaft, 100, no. 7 (2020):74-81, https://hdl.handle.net/21.15107/rcub_agrospace_5308 .