Chemical and sensorial properties of fermented meat products (CROSBI ID 56655)
Prilog u knjizi | izvorni znanstveni rad
Podaci o odgovornosti
Bogdanović, Tanja ; Pleadin, Jelka ; Vahčić, Nada ; Petričević, Sandra
engleski
Chemical and sensorial properties of fermented meat products
Physicochemical and sensory properties characteristic for fermented meats widely vary in dependance on the product's composition and complex protein, lipid and carbohydrate metabolism, which occurs due to enzymatic activity and oxidation processes. Analysis of fermented meat products in terms of food quality and safety should include its technological, nutritional, safety and sensorial value. The modern analytical methods applied enables the detection of large number of substances in trace amounts ensuring dynamic fermented meat quality approach in terms of analysis of biochemical pathways of minor food ingredients as well as hazardous compounds. Further studies should be focused on the evaluation of physicochemical, microbiological and sensory properties of fermented meat products, using sensitive analytical and standardized sensorial methods, in order to contribute to their better characterization, improvement of product specification protocols and the definition of unique quality markers. Suitable chemical and sensory markers should be used to enable higher uniformity and consistency of these products. Due to healthy trends in consumption and protection of human health, future trends should be linked to fat and salt reduction in fermented meat products without any loss of sensory properties. The aim of this Chapter is to present the typical chemical and sensorial properties of fermented meat products most frequently produced by meat industries and rural households and therefore often offered on the market and consumed by consumers.
Physicochemical properties, Sensorial properties, Fermented meat products
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Podaci o prilogu
359-388.
objavljeno
Podaci o knjizi
Fermented Meat Products: Health Aspects
Zdolec, Nevijo
Boca Raton (FL): CRC Press ; Taylor & Francis
2016.
9781498733045