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Pregled bibliografske jedinice broj: 1075962

Quality of Istrian and Slavonian dry-fermented sausages


Pleadin, Jelka; Lešić, Tina; Krešić, Greta; Bogdanović, Tanja; Malenica, Mladenka; Kos, Ivica; Sinčić Pulić, Blanka; Petričević, Sandra; Kušec, Goran; Vahčić, Nada
Quality of Istrian and Slavonian dry-fermented sausages // Italian journal of food sciences, 32 (2020), 605-621 (međunarodna recenzija, članak, znanstveni)


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Naslov
Quality of Istrian and Slavonian dry-fermented sausages

Autori
Pleadin, Jelka ; Lešić, Tina ; Krešić, Greta ; Bogdanović, Tanja ; Malenica, Mladenka ; Kos, Ivica ; Sinčić Pulić, Blanka ; Petričević, Sandra ; Kušec, Goran ; Vahčić, Nada

Izvornik
Italian journal of food sciences (1120-1770) 32 (2020); 605-621

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

Ključne riječi
Croatian households ; Dry-fermented sausages ; Nutritive properties ; Sensory properties ; Traditional pork meat sausages

Sažetak
The aim of this study was to investigate nutritive and sensorial quality of Istrian and Slavonian pork-meat dry-fermented sausages. Sensorial analysis resulted in statistically significant differences (p<0.05) between these products in 11 sensorial parameters analysed. Significantly higher protein content was determined in Istrian in comparison with Slavonian dry-fermented sausage, although the latter content significantly varied across the producing households. No significant differences in particular fatty acid esters and saturated, monounsaturated and polyunsaturated fatty acids were obtained. Although some of the nutritional quality indices failed to meet health recommendations, the obtained values are consistent with data published for pork meat products.

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 (TMPmouldRISK) (Pleadin, Jelka, HRZZ - 2018-01 )

Ustanove
Hrvatski veterinarski institut, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb,
Fakultet agrobiotehničkih znanosti Osijek,
Fakultet za menadžment u turizmu i ugostiteljstvu, Opatija,
Agronomski fakultet, Zagreb

Citiraj ovu publikaciju

Pleadin, Jelka; Lešić, Tina; Krešić, Greta; Bogdanović, Tanja; Malenica, Mladenka; Kos, Ivica; Sinčić Pulić, Blanka; Petričević, Sandra; Kušec, Goran; Vahčić, Nada
Quality of Istrian and Slavonian dry-fermented sausages // Italian journal of food sciences, 32 (2020), 605-621 (međunarodna recenzija, članak, znanstveni)
Pleadin, J., Lešić, T., Krešić, G., Bogdanović, T., Malenica, M., Kos, I., Sinčić Pulić, B., Petričević, S., Kušec, G. & Vahčić, N. (2020) Quality of Istrian and Slavonian dry-fermented sausages. Italian journal of food sciences, 32, 605-621.
@article{article, year = {2020}, pages = {605-621}, keywords = {Croatian households, Dry-fermented sausages, Nutritive properties, Sensory properties, Traditional pork meat sausages}, journal = {Italian journal of food sciences}, volume = {32}, issn = {1120-1770}, title = {Quality of Istrian and Slavonian dry-fermented sausages}, keyword = {Croatian households, Dry-fermented sausages, Nutritive properties, Sensory properties, Traditional pork meat sausages} }

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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