@article{
author = "Mićović, Nathalie and Kurćubić, Vladimir and Tomović, Vladimir and Suvajdžić, Branko and Miletić, Nemanja and Stajković, Silvana and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Vasilev, Dragan",
year = "2021",
abstract = "Nitrites are used in meat processing as a preservative, but there is a need
to reduce their usage because of their potential harmful effects on consumers’ health. The antioxidant potential of different herbs and spices in
nitrite-reduced frankfurter type sausages and their influence on the
products’ sensory properties were investigated. The results show the
nitrite-reduced sausages enriched with individual herbs or spices as a
source of phenolic compounds had significant antioxidant potential,
which was the highest in sausages with rosemary followed by sausages
with thyme, black pepper, turmeric, and red paprika. Spice-enriched
sausages had better sensory properties then the control sausages after
chill storage.",
publisher = "Deutscher Fachverlag GmbH",
journal = "Fleischwirtschaft",
title = "Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages",
volume = "101",
number = "12",
pages = "97-104",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2617"
}