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Pregled bibliografske jedinice broj: 487577

Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen)

Kovačević , Dragan; Mastanjević, Krešimir; Šubarić, Drago; Jerković, Igor; Marijanović, Zvonimir
Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen) // Meso : prvi hrvatski časopis o mesu, 12 (2010), 5; 270-275 (recenziran, članak, znanstveni)

CROSBI ID: 487577 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen)

Autori
Kovačević , Dragan ; Mastanjević, Krešimir ; Šubarić, Drago ; Jerković, Igor ; Marijanović, Zvonimir

Izvornik
Meso : prvi hrvatski časopis o mesu (1332-0025) 12 (2010), 5; 270-275

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
dry fermented sausage ; characterization ; traditional manufacturing ; Slavonian Kulen ; CIE L* a* b* ; texture profile analysis (TPA)

Sažetak
A study of physico-chemical properties, the instrumental measurement of colour and texture was carried out on ten different brands of traditional Croatian dry fermented sausage known as Slavonian Kulen. Basic physico-chemical properties showed large variability (p < 0.05), especially the collagen content. This can be related to different recipes used by different producers, and different stages of maturation in the samples. Parameters related to colour showed significant variability (p < 0.05), especially b* values. The higher variability of b* could be related to the amount and botanical origin of paprika spice used in the recipe. The textural properties of examined brands were quite similar. Some differences in hardness, springiness and chewiness were significantly correlated to salt content (p < 0.05).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
MZOS-113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Šubarić, Drago, MZOS ) ( CroRIS)

Ustanove:
Kemijsko-tehnološki fakultet, Split,
Prehrambeno-tehnološki fakultet, Osijek,
Veleučilište "Marko Marulić", Knin

Profili:

Avatar Url Zvonimir Marijanović (autor)

Avatar Url Krešimir Mastanjević (autor)

Avatar Url Igor Jerković (autor)

Avatar Url Drago Šubarić (autor)

Avatar Url Dragan Kovačević (autor)

Poveznice na cjeloviti tekst rada:

hrcak.srce.hr hrcak.srce.hr

Citiraj ovu publikaciju:

Kovačević , Dragan; Mastanjević, Krešimir; Šubarić, Drago; Jerković, Igor; Marijanović, Zvonimir
Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen) // Meso : prvi hrvatski časopis o mesu, 12 (2010), 5; 270-275 (recenziran, članak, znanstveni)
Kovačević , D., Mastanjević, K., Šubarić, D., Jerković, I. & Marijanović, Z. (2010) Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen). Meso : prvi hrvatski časopis o mesu, 12 (5), 270-275.
@article{article, author = {Kova\v{c}evi\'{c}, Dragan and Mastanjevi\'{c}, Kre\v{s}imir and \v{S}ubari\'{c}, Drago and Jerkovi\'{c}, Igor and Marijanovi\'{c}, Zvonimir}, year = {2010}, pages = {270-275}, keywords = {dry fermented sausage, characterization, traditional manufacturing, Slavonian Kulen, CIE L\ast a\ast b\ast, texture profile analysis (TPA)}, journal = {Meso : prvi hrvatski \v{c}asopis o mesu}, volume = {12}, number = {5}, issn = {1332-0025}, title = {Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen)}, keyword = {dry fermented sausage, characterization, traditional manufacturing, Slavonian Kulen, CIE L\ast a\ast b\ast, texture profile analysis (TPA)} }
@article{article, author = {Kova\v{c}evi\'{c}, Dragan and Mastanjevi\'{c}, Kre\v{s}imir and \v{S}ubari\'{c}, Drago and Jerkovi\'{c}, Igor and Marijanovi\'{c}, Zvonimir}, year = {2010}, pages = {270-275}, keywords = {dry fermented sausage, characterization, traditional manufacturing, Slavonian Kulen, CIE L\ast a\ast b\ast, texture profile analysis (TPA)}, journal = {Meso : prvi hrvatski \v{c}asopis o mesu}, volume = {12}, number = {5}, issn = {1332-0025}, title = {Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen)}, keyword = {dry fermented sausage, characterization, traditional manufacturing, Slavonian Kulen, CIE L\ast a\ast b\ast, texture profile analysis (TPA)} }

Uključenost u ostale bibliografske baze podataka::


  • Abstracts in Anthropology
  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts

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