Pretražite po imenu i prezimenu autora, mentora, urednika, prevoditelja

Napredna pretraga

Pregled bibliografske jedinice broj: 1241958

The effect of incubation temperature and duration on the sensory attributes of semi-durable sausages


Kos, Ivica; Stvorić, Martina; Pećina, Mateja; Bendelja Ljoljić, Darija; Vnučec, Ivan; Mirić, Milijana
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:

Avatar Url Ivan Vnučec (autor)

Avatar Url Darija Bendelja Ljoljić (autor)

Avatar Url Mateja Pećina (autor)

Avatar Url Ivica Kos (autor)


Citiraj ovu publikaciju:

Kos, Ivica; Stvorić, Martina; Pećina, Mateja; Bendelja Ljoljić, Darija; Vnučec, Ivan; Mirić, Milijana
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)
Kos, I., Stvorić, M., Pećina, M., Bendelja Ljoljić, D., Vnučec, I. & Mirić, M. (2022) The effect of incubation temperature and duration on the sensory attributes of semi-durable sausages. U: Kolarić, B., Krivohlavek, A., Bošnir, J. & Šikić, S. (ur.)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.
@article{article, author = {Kos, Ivica and Stvori\'{c}, Martina and Pe\'{c}ina, Mateja and Bendelja Ljolji\'{c}, Darija and Vnu\v{c}ec, Ivan and Miri\'{c}, Milijana}, year = {2022}, pages = {53-53}, keywords = {assessor, difference from control, nitrates, starter culture, taste}, title = {The effect of incubation temperature and duration on the sensory attributes of semi-durable sausages}, keyword = {assessor, difference from control, nitrates, starter culture, taste}, publisher = {Institut za medicinska istra\v{z}ivanja i medicinu rada}, publisherplace = {Dubrovnik, Hrvatska} }
@article{article, author = {Kos, Ivica and Stvori\'{c}, Martina and Pe\'{c}ina, Mateja and Bendelja Ljolji\'{c}, Darija and Vnu\v{c}ec, Ivan and Miri\'{c}, Milijana}, year = {2022}, pages = {53-53}, keywords = {assessor, difference from control, nitrates, starter culture, taste}, title = {The effect of incubation temperature and duration on the sensory attributes of semi-durable sausages}, keyword = {assessor, difference from control, nitrates, starter culture, taste}, publisher = {Institut za medicinska istra\v{z}ivanja i medicinu rada}, publisherplace = {Dubrovnik, Hrvatska} }




Contrast
Increase Font
Decrease Font
Dyslexic Font