Pregled bibliografske jedinice broj: 1241958
The effect of incubation temperature and duration on the sensory attributes of semi-durable sausages
The effect of incubation temperature and duration on the sensory attributes of semi-durable sausages // Abstracts of the 4th International Congress on Food Safety and Quality “One Health”, in Archives of Industrial Hygiene and Toxicology, Volume 73/2022 – Supplement 1 / Kolarić, Branko ; Krivohlavek, Adela ; Bošnir, Jasna ; Šikić, Sandra (ur.).
Zagreb: Institut za medicinska istraživanja i medicinu rada, 2022. str. 53-53 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 1241958 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
The effect of incubation temperature and duration on the sensory
attributes of semi-durable sausages
Autori
Kos, Ivica ; Stvorić, Martina ; Pećina, Mateja ; Bendelja Ljoljić, Darija ; Vnučec, Ivan ; Mirić, Milijana
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Abstracts of the 4th International Congress on Food Safety and Quality “One Health”, in Archives of Industrial Hygiene and Toxicology, Volume 73/2022 – Supplement 1
/ Kolarić, Branko ; Krivohlavek, Adela ; Bošnir, Jasna ; Šikić, Sandra - Zagreb : Institut za medicinska istraživanja i medicinu rada, 2022, 53-53
Skup
4 međunarodni skup o sigurnosti hrane i kvaliteti hrane: Jedno zdravlje
Mjesto i datum
Dubrovnik, Hrvatska, 09.11.2022. - 12.11.2022
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
assessor ; difference from control ; nitrates ; starter culture ; taste
Sažetak
The aim of this paper was to determine the change of sensory traits of semi-durable sausages produced under different incubation temperatures and durations. For that purpose, four experimental treatments differed in incubation temperature (30 and 40 °C) and duration (1.5 and 3 hours) with Staphylococcus carnosus and nitrates prepared, while the control treatment represented typical production with nitrites. The difference from control test was used and 18 trained assessors participated. Samples were presented in pairs and assessors were instructed to firstly assess the control sample. They were asked to indicate the magnitude of the difference between the two samples and to provide information on which attributes were different in the two samples. Assessors were made aware that the test sample may be the control. The data was analysed by one-way ANOVA to determine if a significant difference between treatments existed. When a significant difference was found, the Dunnett’s multiple comparison test was applied to determine which of the test samples were significantly different from the blind control. It was found that the application of lower incubation temperatures (30 °C) and a shorter duration (1.5 h) did not cause a significant change of sensory attributes, so such incubation conditions could be used in the production of semi-durable sausages with the addition of nitrates and starter cultures. Taste and aroma were most often marked as different in 37 and 24 % of responses, respectively. Appearance and texture were marked in 14 and 16 %, while the odour was marked in only 8 % of responses.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija
POVEZANOST RADA
Projekti:
EK-EFRR-KK.01.1.1.02.0004 - Centar za sigurnost i kvalitetu hrane (EK - KK.01.1.1.02) ( CroRIS)
Ustanove:
Agronomski fakultet, Zagreb
Profili:
Ivan Vnučec
(autor)
Darija Bendelja Ljoljić
(autor)
Mateja Pećina
(autor)
Ivica Kos
(autor)