Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)
This work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovská klobása, produced with the addition of commercial starter culture (SC). Fatty acids profile, thiobarbituric acid-reactive substance (TBARS) values and sensory propertie...
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| Format: | Article |
| Language: | English |
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Faculty of Technology, Novi Sad
2016-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2016/1450-71881647075S.pdf |
| _version_ | 1818980678722650112 |
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| author | Šojić Branislav V. Džinić Natalija R. Tomović Vladimir M. Ikonić Predrag M. Jokanović Marija R. Kravić Snežana Ž. Tasić Tatjana A. Škaljac Snežana B. |
| author_facet | Šojić Branislav V. Džinić Natalija R. Tomović Vladimir M. Ikonić Predrag M. Jokanović Marija R. Kravić Snežana Ž. Tasić Tatjana A. Škaljac Snežana B. |
| author_sort | Šojić Branislav V. |
| collection | DOAJ |
| description | This work is concerned with the oxidative stability and sensory
characteristics of traditional fermented sausage Petrovská klobása, produced
with the addition of commercial starter culture (SC). Fatty acids profile,
thiobarbituric acid-reactive substance (TBARS) values and sensory properties
of odor and taste have been determined at the end of drying and after 2 and 5
months of storage. The sum of saturated, unsaturated and polyunsaturated
fatty acids was not significantly different (P>0.05) in SC and control
sausage at the end of storage. After 5 months of storage TBARS value of SC
sausage amounted to 0.57 mg MDA/kg, and it was significantly lower (P<0.05)
compared to control (0.84 mg MDA/kg). Also, sensory properties of odor and
taste of SC sausage (3.66) were better in comparison to control (3.55). This
study demonstrated that the addition of starter culture can hinder lipid
oxidation and contribute to the preservation of desirable sensory
characteristics of fermented sausages during a long storage period. [Projekat
Ministarstva nauke Republike Srbije, br. TR31032] |
| first_indexed | 2024-12-20T17:19:15Z |
| format | Article |
| id | doaj.art-4454589ed7fb406192e2a6d6e896d05e |
| institution | Directory Open Access Journal |
| issn | 1450-7188 2406-095X |
| language | English |
| last_indexed | 2024-12-20T17:19:15Z |
| publishDate | 2016-01-01 |
| publisher | Faculty of Technology, Novi Sad |
| record_format | Article |
| series | Acta Periodica Technologica |
| spelling | doaj.art-4454589ed7fb406192e2a6d6e896d05e2022-12-21T19:31:54ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882406-095X2016-01-01201647758110.2298/APT1647075S1450-71881647075SEffect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)Šojić Branislav V.0Džinić Natalija R.1Tomović Vladimir M.2Ikonić Predrag M.3Jokanović Marija R.4Kravić Snežana Ž.5Tasić Tatjana A.6Škaljac Snežana B.7Faculty of Technology, Novi SadFaculty of Technology, Novi SadFaculty of Technology, Novi SadInstitute of Food Technology, Novi SadFaculty of Technology, Novi SadFaculty of Technology, Novi SadInstitute of Food Technology, Novi SadFaculty of Technology, Novi SadThis work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovská klobása, produced with the addition of commercial starter culture (SC). Fatty acids profile, thiobarbituric acid-reactive substance (TBARS) values and sensory properties of odor and taste have been determined at the end of drying and after 2 and 5 months of storage. The sum of saturated, unsaturated and polyunsaturated fatty acids was not significantly different (P>0.05) in SC and control sausage at the end of storage. After 5 months of storage TBARS value of SC sausage amounted to 0.57 mg MDA/kg, and it was significantly lower (P<0.05) compared to control (0.84 mg MDA/kg). Also, sensory properties of odor and taste of SC sausage (3.66) were better in comparison to control (3.55). This study demonstrated that the addition of starter culture can hinder lipid oxidation and contribute to the preservation of desirable sensory characteristics of fermented sausages during a long storage period. [Projekat Ministarstva nauke Republike Srbije, br. TR31032]http://www.doiserbia.nb.rs/img/doi/1450-7188/2016/1450-71881647075S.pdftraditional sausagestarter cultureslipid oxidation |
| spellingShingle | Šojić Branislav V. Džinić Natalija R. Tomović Vladimir M. Ikonić Predrag M. Jokanović Marija R. Kravić Snežana Ž. Tasić Tatjana A. Škaljac Snežana B. Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása) Acta Periodica Technologica traditional sausage starter cultures lipid oxidation |
| title | Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása) |
| title_full | Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása) |
| title_fullStr | Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása) |
| title_full_unstemmed | Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása) |
| title_short | Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása) |
| title_sort | effect of starter culture addition on fatty acid profile oxidative and sensory stability of traditional fermented sausage petrovska klobasa |
| topic | traditional sausage starter cultures lipid oxidation |
| url | http://www.doiserbia.nb.rs/img/doi/1450-7188/2016/1450-71881647075S.pdf |
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