Naslov
Chemical and sensorial properties of fermented meat products

Autori
Bogdanović, Tanja ; Pleadin, Jelka ; Vahčić, Nada ; Petričević, Sandra

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Fermented Meat Products: Health Aspects

Urednik/ci
Zdolec, Nevijo

Izdavač
CRC Press ; Taylor & Francis

Grad
Boca Raton (FL)

Godina
2016

Raspon stranica
359-388

ISBN
9781498733045

Ključne riječi
Physicochemical properties, Sensorial properties, Fermented meat products

Sažetak
Physicochemical and sensory properties characteristic for fermented meats widely vary in dependance on the product's composition and complex protein, lipid and carbohydrate metabolism, which occurs due to enzymatic activity and oxidation processes. Analysis of fermented meat products in terms of food quality and safety should include its technological, nutritional, safety and sensorial value. The modern analytical methods applied enables the detection of large number of substances in trace amounts ensuring dynamic fermented meat quality approach in terms of analysis of biochemical pathways of minor food ingredients as well as hazardous compounds. Further studies should be focused on the evaluation of physicochemical, microbiological and sensory properties of fermented meat products, using sensitive analytical and standardized sensorial methods, in order to contribute to their better characterization, improvement of product specification protocols and the definition of unique quality markers. Suitable chemical and sensory markers should be used to enable higher uniformity and consistency of these products. Due to healthy trends in consumption and protection of human health, future trends should be linked to fat and salt reduction in fermented meat products without any loss of sensory properties. The aim of this Chapter is to present the typical chemical and sensorial properties of fermented meat products most frequently produced by meat industries and rural households and therefore often offered on the market and consumed by consumers.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA