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Chemical and sensorial properties of fermented meat products (CROSBI ID 56655)

Prilog u knjizi | izvorni znanstveni rad

Bogdanović, Tanja ; Pleadin, Jelka ; Vahčić, Nada ; Petričević, Sandra Chemical and sensorial properties of fermented meat products // Fermented Meat Products: Health Aspects / Zdolec, Nevijo (ur.). Boca Raton (FL): CRC Press ; Taylor & Francis, 2016. str. 359-388

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

Povezanost rada

Biotehnologija, Prehrambena tehnologija

Poveznice