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Pregled bibliografske jedinice broj: 605535

Shelf life of packaged sliced dry fermented sausage under different temperature


Ščetar, Mario; Kovačić, Edita; Kurek, Mia; Galić, Kata
Shelf life of packaged sliced dry fermented sausage under different temperature // Meat science, 93 (2013), 4; 802-809 doi:10.1016/j.meatsci.2012.11.051 (međunarodna recenzija, članak, znanstveni)


Naslov
Shelf life of packaged sliced dry fermented sausage under different temperature

Autori
Ščetar, Mario ; Kovačić, Edita ; Kurek, Mia ; Galić, Kata

Izvornik
Meat science (0309-1740) 93 (2013), 4; 802-809

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

Ključne riječi
Fermented sausage; vacuum; nitrogen atmosphere; packaging; shelf-life

Sažetak
The aim of this study was to investigate the shelf-life of commercial sliced dry fermented sausage during storage at different temperatures. Different laminate composition was used for vacuum and nitrogen (100 % N2) packaging. The microbiological, physico-chemical and sensory parameters were analysed during 120 days storage at 4 °C, 22 °C and 37 °C. Packaging materials were analysed for their barrier characteristic (oxygen permeability). Sensory quality limited the shelf- life of sliced dry fermented sausages before the limiting effects of microbial proliferation occured. Nitrogen atmosphere packaging allowed longer storage (>120 days) than vacuum (95 days) packaged dry fermented sausages at 4oC.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-1252971-2805 - Permeacijska svojstva nekih polimernih materijala za pakiranje hrane (Kata Galić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

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
  • MEDLINE


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