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Pregled bibliografske jedinice broj: 719529

Comparison of sensory properties, shelf-life and microbiological safety of industrial sausages produced with autochthonous and commercial starter cultures


Frece, Jadranka; Kovačević, Dragan; Kazazić, Snježana; Mrvčić, Jasna; Vahčić, Nada; Delaš, Frane; Ježek, Damir; Hruškar, Mirjana; Babić, Ivona; Markov, Ksenija
Comparison of sensory properties, shelf-life and microbiological safety of industrial sausages produced with autochthonous and commercial starter cultures // Food technology and biotechnology, 52 (2014), 3; 307-316 (međunarodna recenzija, članak, znanstveni)


Naslov
Comparison of sensory properties, shelf-life and microbiological safety of industrial sausages produced with autochthonous and commercial starter cultures

Autori
Frece, Jadranka ; Kovačević, Dragan ; Kazazić, Snježana ; Mrvčić, Jasna ; Vahčić, Nada ; Delaš, Frane ; Ježek, Damir ; Hruškar, Mirjana ; Babić, Ivona ; Markov, Ksenija

Izvornik
Food technology and biotechnology (1330-9862) 52 (2014), 3; 307-316

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

Ključne riječi
Autochthonous starter cultures ; sausage production ; sensory properties ; lactic acid bacteria ; staphylococci

Sažetak
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 as autochthonous starter cultures for industrial production of five industrial sausages (Čajna sausages, Zimska sausages, Bečka sausages, Srijemska sausages 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: microbiology, physical-chemical and sensory properties, were monitored. The obtained results indicated that autochthonous starter cultures survived industrial production of sausages and can be used for industrial production of sausages under controlled conditions. Autochthonous starter cultures obtained better results in organoleptic properties, microbial safety and prolonged shelf life in comparison with commercial starter cultures.

Izvorni jezik
Hrvatski, engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekt / tema
058-0582184-0432 - Mikotoksini u namirnicama i krmi na području R.Hrvatske (Frane Delaš, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Institut "Ruđer Bošković", Zagreb,
Prehrambeno-tehnološki fakultet, Osijek

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