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Pregled bibliografske jedinice broj: 804753

Physicochemical, microbiological and colour attributes of Horse salami established during the ripening period

Kovačević, Dragan; Mastanjević, Krešimir; Pleadin, Jelka; Frece, Jadranka
Physicochemical, microbiological and colour attributes of Horse salami established during the ripening period // Italian journal of food sciences, 28 (2016), 1; 96-106 doi:10.14674/1120-1770/ijfs.v463 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 804753 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Physicochemical, microbiological and colour attributes of Horse salami established during the ripening period

Autori
Kovačević, Dragan ; Mastanjević, Krešimir ; Pleadin, Jelka ; Frece, Jadranka

Izvornik
Italian journal of food sciences (1120-1770) 28 (2016), 1; 96-106

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

Ključne riječi
CIE L ; horse salami ; microbiological aspect ; physicochemical properties ; sensory attributes ; texture profile analysis

Sažetak
Changes in physicochemical, colour, textural, microbiological and sensory attributes occurring during the processing of Horse Salami and established on manufacturing days 0, 7, 14, 21, 28, 42, 60, 90 were studied. Significant changes (P<0.05) in physicochemical parameters attributable to moisture loss, as well as changes in colour and textural properties were observed during the fermentation and ripening stage. Proteolysis and lipolysis, coming as a result of endogenous enzymatic activity and high lactic acid bacteria and staphylococci counts, contributed to specific organoleptic properties of the final product. Sensorial profiling showed a significant (P<0.05) acid taste, lactic acid odour and flavour intensity, and low fat/lean ratio and smokiness and saltiness values. Final Horse Salami products were microbiologically safe, the dominant microbial population thereby being Lactobacillus plantarum, Lactococcus lactis ssp. lactis, Enterococcus faecium and Staphylococcus xylosus.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Ustanove:
Hrvatski veterinarski institut, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Dragan Kovačević (autor)

Avatar Url Jelka Pleadin (autor)

Avatar Url Krešimir Mastanjević (autor)

Avatar Url Jadranka Frece (autor)

Poveznice na cjeloviti tekst rada:

doi www.chiriottieditori.it dx.doi.org

Citiraj ovu publikaciju:

Kovačević, Dragan; Mastanjević, Krešimir; Pleadin, Jelka; Frece, Jadranka
Physicochemical, microbiological and colour attributes of Horse salami established during the ripening period // Italian journal of food sciences, 28 (2016), 1; 96-106 doi:10.14674/1120-1770/ijfs.v463 (međunarodna recenzija, članak, znanstveni)
Kovačević, D., Mastanjević, K., Pleadin, J. & Frece, J. (2016) Physicochemical, microbiological and colour attributes of Horse salami established during the ripening period. Italian journal of food sciences, 28 (1), 96-106 doi:10.14674/1120-1770/ijfs.v463.
@article{article, author = {Kova\v{c}evi\'{c}, Dragan and Mastanjevi\'{c}, Kre\v{s}imir and Pleadin, Jelka and Frece, Jadranka}, year = {2016}, pages = {96-106}, DOI = {10.14674/1120-1770/ijfs.v463}, keywords = {CIE L, horse salami, microbiological aspect, physicochemical properties, sensory attributes, texture profile analysis}, journal = {Italian journal of food sciences}, doi = {10.14674/1120-1770/ijfs.v463}, volume = {28}, number = {1}, issn = {1120-1770}, title = {Physicochemical, microbiological and colour attributes of Horse salami established during the ripening period}, keyword = {CIE L, horse salami, microbiological aspect, physicochemical properties, sensory attributes, texture profile analysis} }
@article{article, author = {Kova\v{c}evi\'{c}, Dragan and Mastanjevi\'{c}, Kre\v{s}imir and Pleadin, Jelka and Frece, Jadranka}, year = {2016}, pages = {96-106}, DOI = {10.14674/1120-1770/ijfs.v463}, keywords = {CIE L, horse salami, microbiological aspect, physicochemical properties, sensory attributes, texture profile analysis}, journal = {Italian journal of food sciences}, doi = {10.14674/1120-1770/ijfs.v463}, volume = {28}, number = {1}, issn = {1120-1770}, title = {Physicochemical, microbiological and colour attributes of Horse salami established during the ripening period}, keyword = {CIE L, horse salami, microbiological aspect, physicochemical properties, sensory attributes, texture profile analysis} }

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

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