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Pregled bibliografske jedinice broj: 1073840

Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages


Lešić, Tina; Vahčić, Nada; Kos, Ivica; Zadravec, Manuela; Sinčić Pulić, Blanka; Bogdanović, Tanja; Petričević, Sandra; Listeš, Eddy; Škrivanko, Mario; Pleadin, Jelka
Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages // Foods, 9 (2020), 1-19 doi:10.3390/foods9080990 (međunarodna recenzija, članak, znanstveni)


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Naslov
Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages
(Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages)

Autori
Lešić, Tina ; Vahčić, Nada ; Kos, Ivica ; Zadravec, Manuela ; Sinčić Pulić, Blanka ; Bogdanović, Tanja ; Petričević, Sandra ; Listeš, Eddy ; Škrivanko, Mario ; Pleadin, Jelka

Izvornik
Foods (2304-8158) 9 (2020); 1-19

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
meat products ; traditional sausages ; nutritional quality ; sensory evaluation ; lipids ; fatty acids ; superficial micobiota ; molds

Sažetak
Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids & fat quality indices. Detailed characterization of these sausages aimed to achieve standardization of their production and composition and to establish and/or improve their specification protocols. Traditional sausages varied significantly (p < 0.05) in all analyzed parameters except for the number of mold isolates. Sausages coming from eastern Croatia had a greater mold species diversity, with the highest number of isolated mycotoxigenic species in Slavonian domestic sausage. Sensory evaluation showed good acceptability of all sausages. According to health recommendations, Kulenova Seka showed the most representable values for most of fat quality indices. The results suggest the need for certain modifications in fat & fatty acid composition and, to a lesser extent, in salt content, however not at the expense of product safety, quality and acceptability.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
HRZZ-IP-2018-01-9017 - Mikotoksini u hrvatskim tradicionalnim mesnim proizvodima: molekularna identifikacija plijesni producenata i procjena izloženosti potrošača (Jelka Pleadin, )

Ustanove
Hrvatski veterinarski institut, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb,
Agronomski fakultet, Zagreb

Citiraj ovu publikaciju

Lešić, Tina; Vahčić, Nada; Kos, Ivica; Zadravec, Manuela; Sinčić Pulić, Blanka; Bogdanović, Tanja; Petričević, Sandra; Listeš, Eddy; Škrivanko, Mario; Pleadin, Jelka
Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages // Foods, 9 (2020), 1-19 doi:10.3390/foods9080990 (međunarodna recenzija, članak, znanstveni)
Lešić, T., Vahčić, N., Kos, I., Zadravec, M., Sinčić Pulić, B., Bogdanović, T., Petričević, S., Listeš, E., Škrivanko, M. & Pleadin, J. (2020) Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages. Foods, 9, 1-19 doi:10.3390/foods9080990.
@article{article, year = {2020}, pages = {1-19}, DOI = {10.3390/foods9080990}, keywords = {meat products, traditional sausages, nutritional quality, sensory evaluation, lipids, fatty acids, superficial micobiota, molds}, journal = {Foods}, doi = {10.3390/foods9080990}, volume = {9}, issn = {2304-8158}, title = {Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages}, keyword = {meat products, traditional sausages, nutritional quality, sensory evaluation, lipids, fatty acids, superficial micobiota, molds} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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