Physicochemical, microbiological and colour attributes of Horse salami established during the ripening period (CROSBI ID 225742)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Kovačević, Dragan ; Mastanjević, Krešimir ; Pleadin, Jelka ; Frece, Jadranka
engleski
Physicochemical, microbiological and colour attributes of Horse salami established during the ripening period
Changes in physicochemical, colour, textural, microbiological and sensory attributes occurring during the processing of Horse Salami and established on manufacturing days 0, 7, 14, 21, 28, 42, 60, 90 were studied. Significant changes (P<0.05) in physicochemical parameters attributable to moisture loss, as well as changes in colour and textural properties were observed during the fermentation and ripening stage. Proteolysis and lipolysis, coming as a result of endogenous enzymatic activity and high lactic acid bacteria and staphylococci counts, contributed to specific organoleptic properties of the final product. Sensorial profiling showed a significant (P<0.05) acid taste, lactic acid odour and flavour intensity, and low fat/lean ratio and smokiness and saltiness values. Final Horse Salami products were microbiologically safe, the dominant microbial population thereby being Lactobacillus plantarum, Lactococcus lactis ssp. lactis, Enterococcus faecium and Staphylococcus xylosus.
CIE L ; horse salami ; microbiological aspect ; physicochemical properties ; sensory attributes ; texture profile analysis
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o izdanju
28 (1)
2016.
96-106
objavljeno
1120-1770
2239-5687
10.14674/1120-1770/ijfs.v463