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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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2014-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/186434 |
| _version_ | 1797431887609724928 |
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| author | Jadranka Frece Dragan Kovačević Snježana Kazazić Jasna Mrvčić Nada Vahčić Damir Ježek Mirjana Hruškar Ivona Babić Ksenija Markov |
| author_facet | Jadranka Frece Dragan Kovačević Snježana Kazazić Jasna Mrvčić Nada Vahčić Damir Ježek Mirjana Hruškar Ivona Babić Ksenija Markov |
| author_sort | Jadranka Frece |
| collection | DOAJ |
| description | 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 kulen). These defined autochthonous functional starter cultures (combination of Lactobacillus and Staphylococcus strains) were used to produce five
different industrial sausages which were compared by a panel. The viability of introduced autochthonous Lactobacillus and Staphylococcus strains and their effect on the final product characteristics, namely microbiological, physicochemical and sensory properties were monitored. The obtained results indicate that autochthonous starter cultures survived industrial production of sausages and can be used for production of sausages under controlled conditions. Autochthonous starter cultures obtained better results in the organoleptic evaluation, microbial safety and prolonged shelf-life in comparison with commercial starter cultures. |
| first_indexed | 2024-03-09T09:51:50Z |
| format | Article |
| id | doaj.art-53cd33f6c8b34538aed4ae9640471bdc |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:51:50Z |
| publishDate | 2014-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-53cd33f6c8b34538aed4ae9640471bdc2023-12-02T00:02:05ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062014-01-01523307316Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter CulturesJadranka Frece0Dragan Kovačević1Snježana Kazazić2Jasna Mrvčić3Nada Vahčić4Damir Ježek5Mirjana Hruškar6Ivona Babić7Ksenija Markov8Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaFaculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, HR-31 000 Osijek, CroatiaRuđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaMinistry of Agriculture, Fisheries and Rural Development, Ulica grada Vukovara 78, HR-10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaThe 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 kulen). These defined autochthonous functional starter cultures (combination of Lactobacillus and Staphylococcus strains) were used to produce five different industrial sausages which were compared by a panel. The viability of introduced autochthonous Lactobacillus and Staphylococcus strains and their effect on the final product characteristics, namely microbiological, physicochemical and sensory properties were monitored. The obtained results indicate that autochthonous starter cultures survived industrial production of sausages and can be used for production of sausages under controlled conditions. Autochthonous starter cultures obtained better results in the organoleptic evaluation, microbial safety and prolonged shelf-life in comparison with commercial starter cultures.http://hrcak.srce.hr/file/186434autochthonous starter culturessausage productionsensory propertieslactic acid bacteriastaphylococci |
| spellingShingle | Jadranka Frece Dragan Kovačević Snježana Kazazić Jasna Mrvčić Nada Vahčić Damir Ježek Mirjana Hruškar Ivona Babić Ksenija Markov Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures Food Technology and Biotechnology autochthonous starter cultures sausage production sensory properties lactic acid bacteria staphylococci |
| title | Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures |
| title_full | Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures |
| title_fullStr | Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures |
| title_full_unstemmed | Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures |
| title_short | Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures |
| title_sort | comparison of sensory properties shelf life and microbiological safety of industrial sausages produced with autochthonous and commercial starter cultures |
| topic | autochthonous starter cultures sausage production sensory properties lactic acid bacteria staphylococci |
| url | http://hrcak.srce.hr/file/186434 |
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