Naslov
Application of Staphylococcus carnosus for nitrate reduction in production of semi- durable sausages
(Application of Staphylococcus carnosus for nitrate reduction in production of semi-durable sausages)

Autori
Kos, Ivica ; Pleadin, Jelka ; Pećina, Mateja ; Bendelja Ljoljić, Darija ; Dolenčić Špehar, Iva ; Bedeković, Dalibor ; Kiš, Goran ; Tudor Kalit, Milna ; Janječić, Zlatko ; Širić, Ivan ; Vnučec, Vnučec

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
58th Croatian & 18th International Symposium on Agriculture: Book of Abstracts / Carović-Stanko, Klaudija ; Širić, Ivan - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2023, 203-203

Skup
58th Croatian & 18th International Symposium on Agriculture

Mjesto i datum
Dubrovnik, Hrvatska, 11.02.2023. - 17.02.2023

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
semi-durable sausages, nitrites, nitrates, starter culture, sensory analysis

Sažetak
The aim of this work was to determine the potential of nitrate-reducing starter culture for nitrate reduction in the production of semi-durable sausages and to evaluate its effects on pH, color, water activity, residual nitrate and nitrite content, oxidative stability, and sensory properties of the final product. Five batches of sausages were prepared: one control batch with 100 mg/kg sodium nitrite and four experimental batches with 100 mg/kg sodium nitrate and starter culture Staphylococcus carnosus(10^9/kg). Experimental batches were further divided into sub-batches that were incubated at 30°C and 40°C each for 1.5 and 3 hours, respectively. Finally, all batches were heat treated at 80°C until 72°C was reached in the middle of the product. No significant difference between experimental treatments in pH, color, water activity, or oxidative stability was observed. It was found that residual nitrite content increased and residual nitrate content decreased with increasing temperature and duration of incubation. Residual nitrite content was significantly lower in sausages of experimental treatments than in control treatment. The sensory properties of sausages in treatment with lower temperature and shorter incubation period were not significantly different from those of the control treatment and are considered suitable for the production of semi-durable sausages. Based on the results, addition of Staphylococcus carnosus for nitrate reduction during incubation in production of semi-durable sausages proved to be feasible and effective.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA