Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters
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2020
Authors
Novaković, SašaĐekić, Ilija
Klaus, Anita
Vunduk, Jovana
Djordjević, Vesna
Tomović, Vladimir
Kocić-Tanackov, Sunčica
Lorenzo, José M.
Barba, Francisco J.
Tomašević, Igor
Article (Published version)
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The antioxidant and antimicrobial properties of Boletus edulis decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during the storage. The incorporation of B. edulis in cooked sausages resulted in the significantly higher hardness of frankfurters in comparison with control, during chilled storage. Mushroom addition significantly affected the color of sausages throughout storage, but no deficiencies in sensory acceptance test were obtained. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and extend the shelf life of cooked pork sausages during refrigerated storage. Practical applications In this study, the addition of B. edulis has proven to be a potent antioxidant and antimicrobial ingredient that extends the shelf life of frank...furters. That could be an interesting finding in potentially reducing or replacing commercial antioxidants with a natural, healthier variant of food additives.
Source:
Journal of Food Processing and Preservation, 2020, 44, 8Publisher:
- Wiley, Hoboken
DOI: 10.1111/jfpp.14556
ISSN: 0145-8892
WoS: 000538797800001
Scopus: 2-s2.0-85086133748
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Poljoprivredni fakultetTY - JOUR AU - Novaković, Saša AU - Đekić, Ilija AU - Klaus, Anita AU - Vunduk, Jovana AU - Djordjević, Vesna AU - Tomović, Vladimir AU - Kocić-Tanackov, Sunčica AU - Lorenzo, José M. AU - Barba, Francisco J. AU - Tomašević, Igor PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5383 AB - The antioxidant and antimicrobial properties of Boletus edulis decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during the storage. The incorporation of B. edulis in cooked sausages resulted in the significantly higher hardness of frankfurters in comparison with control, during chilled storage. Mushroom addition significantly affected the color of sausages throughout storage, but no deficiencies in sensory acceptance test were obtained. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and extend the shelf life of cooked pork sausages during refrigerated storage. Practical applications In this study, the addition of B. edulis has proven to be a potent antioxidant and antimicrobial ingredient that extends the shelf life of frankfurters. That could be an interesting finding in potentially reducing or replacing commercial antioxidants with a natural, healthier variant of food additives. PB - Wiley, Hoboken T2 - Journal of Food Processing and Preservation T1 - Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters IS - 8 VL - 44 DO - 10.1111/jfpp.14556 ER -
@article{ author = "Novaković, Saša and Đekić, Ilija and Klaus, Anita and Vunduk, Jovana and Djordjević, Vesna and Tomović, Vladimir and Kocić-Tanackov, Sunčica and Lorenzo, José M. and Barba, Francisco J. and Tomašević, Igor", year = "2020", abstract = "The antioxidant and antimicrobial properties of Boletus edulis decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during the storage. The incorporation of B. edulis in cooked sausages resulted in the significantly higher hardness of frankfurters in comparison with control, during chilled storage. Mushroom addition significantly affected the color of sausages throughout storage, but no deficiencies in sensory acceptance test were obtained. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and extend the shelf life of cooked pork sausages during refrigerated storage. Practical applications In this study, the addition of B. edulis has proven to be a potent antioxidant and antimicrobial ingredient that extends the shelf life of frankfurters. That could be an interesting finding in potentially reducing or replacing commercial antioxidants with a natural, healthier variant of food additives.", publisher = "Wiley, Hoboken", journal = "Journal of Food Processing and Preservation", title = "Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters", number = "8", volume = "44", doi = "10.1111/jfpp.14556" }
Novaković, S., Đekić, I., Klaus, A., Vunduk, J., Djordjević, V., Tomović, V., Kocić-Tanackov, S., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2020). Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters. in Journal of Food Processing and Preservation Wiley, Hoboken., 44(8). https://doi.org/10.1111/jfpp.14556
Novaković S, Đekić I, Klaus A, Vunduk J, Djordjević V, Tomović V, Kocić-Tanackov S, Lorenzo JM, Barba FJ, Tomašević I. Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters. in Journal of Food Processing and Preservation. 2020;44(8). doi:10.1111/jfpp.14556 .
Novaković, Saša, Đekić, Ilija, Klaus, Anita, Vunduk, Jovana, Djordjević, Vesna, Tomović, Vladimir, Kocić-Tanackov, Sunčica, Lorenzo, José M., Barba, Francisco J., Tomašević, Igor, "Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters" in Journal of Food Processing and Preservation, 44, no. 8 (2020), https://doi.org/10.1111/jfpp.14556 . .