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Pregled bibliografske jedinice broj: 726963

Industrial sausage produced with autochthonous starter culture


Frece, Jadranka; Mrvčić, Jasna; Uglešić, Iva; Lončar, Zdenko; Kovačević, Dragan; Delaš, Frane; Markov, Ksenija
Industrial sausage produced with autochthonous starter culture // Book of Abstracts / Frece, Jadranka (ur.).
Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2014. str. 91-91 (poster, domaća recenzija, sažetak, znanstveni)


Naslov
Industrial sausage produced with autochthonous starter culture

Autori
Frece, Jadranka ; Mrvčić, Jasna ; Uglešić, Iva ; Lončar, Zdenko ; Kovačević, Dragan ; Delaš, Frane ; Markov, Ksenija

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts / Frece, Jadranka - Zagreb : Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2014, 91-91

ISBN
978-953-99725-5-2

Skup
8th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 21-24.10.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
Industrial sausage; autochthonous starter cultures; microbiological properties; physicochemical properties; shelf-life

Sažetak
The aim of this research is to evaluate whether the well-defined autochthonous starter cultures survive controlled conditions (temperature, relative humidity) for industrial production of fermented sausage. Bacterial strains Lactobacillus plantarum 1K and Staphylococcus carnosus 4K1 were used as starter cultures for industrial sausage production. Effects of the added autochthonous functional starter cultures on microbiological and physicochemical properties and shelf-life of "Čajna sausage" were also monitored. Conventional culturing, isolation, identification by biochemical API and MALDI-TOF MS methods were applied to industrial sausage to define and monitor the viability of introduced autochthonous Lactobacillus and Staphylococcus strains. The obtained results indicated that the applied autochthonous starter cultures have better adapted to the meat environment and to the specific manufacturing process compared to the commercial starter cultures and they prolonged the shelf-life of the final product.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek