Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures

Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures

The aim of this research is to use isolated and characterized autochthonous functional starter cultures from traditional Croatian dry sausages and to evaluate their capacity for industrial production of five sausages (Čajna sausage, Zimska sausage, Bečka sausage, Srijemska sausage and Slavonski kule...

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Bibliographic Details
Main Authors: Jadranka Frece, Dragan Kovačević, Snježana Kazazić, Jasna Mrvčić, Nada Vahčić, Damir Ježek, Mirjana Hruškar, Ivona Babić, Ksenija Markov
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2014-01-01
Series:Food Technology and Biotechnology
Subjects:
autochthonous starter cultures
sausage production
sensory properties
lactic acid bacteria
staphylococci
Online Access:http://hrcak.srce.hr/file/186434

Internet

http://hrcak.srce.hr/file/186434

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