effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (petrovská klobása)
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ID: 245287
2016
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Abstract
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]
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| Reference Key |
v.2016actaeffect
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|---|---|
| Authors | ;Šojić Branislav V.;Džinić Natalija R.;Tomović Vladimir M.;Ikonić Predrag M.;Jokanović Marija R.;Kravić Snežana Ž.;Tasić Tatjana A.;Škaljac Snežana B. |
| Journal | chemical papers |
| Year | 2016 |
| DOI |
10.2298/APT1647075S
|
| URL | |
| Keywords |
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