Pregled bibliografske jedinice broj: 605535
Shelf life of packaged sliced dry fermented sausage under different temperature
Shelf life of packaged sliced dry fermented sausage under different temperature // Meat science, 93 (2013), 4; 802-809 doi:10.1016/j.meatsci.2012.11.051 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 605535 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Shelf life of packaged sliced dry fermented sausage under different temperature
Autori
Ščetar, Mario ; Kovačić, Edita ; Kurek, Mia ; Galić, Kata
Izvornik
Meat science (0309-1740) 93
(2013), 4;
802-809
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
fermented sausage; vacuum; nitrogen atmosphere; packaging; shelf-life
Sažetak
The aim of this study was to investigate the shelf-life of commercial sliced dry fermented sausage during storage at different temperatures. Different laminate composition was used for vacuum and nitrogen (100 % N2) packaging. The microbiological, physico-chemical and sensory parameters were analysed during 120 days storage at 4 °C, 22 °C and 37 °C. Packaging materials were analysed for their barrier characteristic (oxygen permeability). Sensory quality limited the shelf- life of sliced dry fermented sausages before the limiting effects of microbial proliferation occured. Nitrogen atmosphere packaging allowed longer storage (>120 days) than vacuum (95 days) packaged dry fermented sausages at 4oC.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
058-1252971-2805 - Permeacijska svojstva nekih polimernih materijala za pakiranje hrane (Galić, Kata, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
- MEDLINE
