Quality and microflora of functional fermented sausages enriched with probiotic L.caseiLC01 and prebiotic with KCl and CaCl2 as NaCl substitutes [Qualität und Mikroflora von funktionellen Rohwürsten Untersuchungen von Würsten, die mit KCl und CaCl2 als Ko
Nema prikaza
Autori
Vasilev, DraganJovetić, Milica
Vranić, Danijela
Tomović, Vladimir
Jokanović, Marija
Dimitrijević, Mirjana
Karabasil, Nedjeljko
Vasiljević, Nađa
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
This paper presents the results of the examination of physico-chemical, chemical, sensory and microbiological properties of functional fermented sausages enriched with probiotics and prebiotics in which a part of NaCl was substituted by KCl and CaCl2. The basis of sausage stuffing was prepared from 75% meat, 20% pork backfat, 4% inulin cream, 1% pea fibre and probiotic strain Lactobacillus casei L C 01. Based on the used salt mixtures, three different groups of sausages were prepared: "control" with 2.8% NaCl, "Na-reduced I" with 2.0% NaCl and 0.8% KCl; and "Na-reduced II" with 1.3% NaCl, 0.53% KCl, 0.97% CaCl2. The results show, that the "Na-reduced sausage I" contained 25.9% less sodium then the control, but there was no significant difference in pH-value, aw-value, and chemical composition. This sausage was darker, softer and easier chewable then the control, which contributed to the better evaluated colour and texture and at the same time, high overall sensorial quality. "Na-reduce...d sausage II" contained 53.7% less sodium than the control, as well as 32-fold higher levels of calcium. In these sausages the pH-value was significantly lower but there were no significant differences in the aw-value and the chemical composition. This sausage was brighter, softer and easily chewable than the control. Their overall sensorial quality was rated lower because of poorer rating of colour and taste, which was less salty and slightly sour. Probiotic bacterial strain L. caseiL C 01 successfully grew in all experimental sausages and their number was slightly higher in both Na-reduced sausages than in the control. On the contrary, the number of micrococci was significantly lower in the Na-reduced sausages than in the control.
Ključne reči:
Functional fermented sausage / Salt substitutes / Quality / MicrofloraIzvor:
Fleischwirtschaft, 2016, 96, 2, 96-103Izdavač:
- Deutscher Fachverlag GmbH, Frankfurt Main
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - JOUR AU - Vasilev, Dragan AU - Jovetić, Milica AU - Vranić, Danijela AU - Tomović, Vladimir AU - Jokanović, Marija AU - Dimitrijević, Mirjana AU - Karabasil, Nedjeljko AU - Vasiljević, Nađa PY - 2016 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1423 AB - This paper presents the results of the examination of physico-chemical, chemical, sensory and microbiological properties of functional fermented sausages enriched with probiotics and prebiotics in which a part of NaCl was substituted by KCl and CaCl2. The basis of sausage stuffing was prepared from 75% meat, 20% pork backfat, 4% inulin cream, 1% pea fibre and probiotic strain Lactobacillus casei L C 01. Based on the used salt mixtures, three different groups of sausages were prepared: "control" with 2.8% NaCl, "Na-reduced I" with 2.0% NaCl and 0.8% KCl; and "Na-reduced II" with 1.3% NaCl, 0.53% KCl, 0.97% CaCl2. The results show, that the "Na-reduced sausage I" contained 25.9% less sodium then the control, but there was no significant difference in pH-value, aw-value, and chemical composition. This sausage was darker, softer and easier chewable then the control, which contributed to the better evaluated colour and texture and at the same time, high overall sensorial quality. "Na-reduced sausage II" contained 53.7% less sodium than the control, as well as 32-fold higher levels of calcium. In these sausages the pH-value was significantly lower but there were no significant differences in the aw-value and the chemical composition. This sausage was brighter, softer and easily chewable than the control. Their overall sensorial quality was rated lower because of poorer rating of colour and taste, which was less salty and slightly sour. Probiotic bacterial strain L. caseiL C 01 successfully grew in all experimental sausages and their number was slightly higher in both Na-reduced sausages than in the control. On the contrary, the number of micrococci was significantly lower in the Na-reduced sausages than in the control. PB - Deutscher Fachverlag GmbH, Frankfurt Main T2 - Fleischwirtschaft T1 - Quality and microflora of functional fermented sausages enriched with probiotic L.caseiLC01 and prebiotic with KCl and CaCl2 as NaCl substitutes [Qualität und Mikroflora von funktionellen Rohwürsten Untersuchungen von Würsten, die mit KCl und CaCl2 als Ko VL - 96 IS - 2 SP - 96 EP - 103 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1423 ER -
@article{ author = "Vasilev, Dragan and Jovetić, Milica and Vranić, Danijela and Tomović, Vladimir and Jokanović, Marija and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Vasiljević, Nađa", year = "2016", abstract = "This paper presents the results of the examination of physico-chemical, chemical, sensory and microbiological properties of functional fermented sausages enriched with probiotics and prebiotics in which a part of NaCl was substituted by KCl and CaCl2. The basis of sausage stuffing was prepared from 75% meat, 20% pork backfat, 4% inulin cream, 1% pea fibre and probiotic strain Lactobacillus casei L C 01. Based on the used salt mixtures, three different groups of sausages were prepared: "control" with 2.8% NaCl, "Na-reduced I" with 2.0% NaCl and 0.8% KCl; and "Na-reduced II" with 1.3% NaCl, 0.53% KCl, 0.97% CaCl2. The results show, that the "Na-reduced sausage I" contained 25.9% less sodium then the control, but there was no significant difference in pH-value, aw-value, and chemical composition. This sausage was darker, softer and easier chewable then the control, which contributed to the better evaluated colour and texture and at the same time, high overall sensorial quality. "Na-reduced sausage II" contained 53.7% less sodium than the control, as well as 32-fold higher levels of calcium. In these sausages the pH-value was significantly lower but there were no significant differences in the aw-value and the chemical composition. This sausage was brighter, softer and easily chewable than the control. Their overall sensorial quality was rated lower because of poorer rating of colour and taste, which was less salty and slightly sour. Probiotic bacterial strain L. caseiL C 01 successfully grew in all experimental sausages and their number was slightly higher in both Na-reduced sausages than in the control. On the contrary, the number of micrococci was significantly lower in the Na-reduced sausages than in the control.", publisher = "Deutscher Fachverlag GmbH, Frankfurt Main", journal = "Fleischwirtschaft", title = "Quality and microflora of functional fermented sausages enriched with probiotic L.caseiLC01 and prebiotic with KCl and CaCl2 as NaCl substitutes [Qualität und Mikroflora von funktionellen Rohwürsten Untersuchungen von Würsten, die mit KCl und CaCl2 als Ko", volume = "96", number = "2", pages = "96-103", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1423" }
Vasilev, D., Jovetić, M., Vranić, D., Tomović, V., Jokanović, M., Dimitrijević, M., Karabasil, N.,& Vasiljević, N.. (2016). Quality and microflora of functional fermented sausages enriched with probiotic L.caseiLC01 and prebiotic with KCl and CaCl2 as NaCl substitutes [Qualität und Mikroflora von funktionellen Rohwürsten Untersuchungen von Würsten, die mit KCl und CaCl2 als Ko. in Fleischwirtschaft Deutscher Fachverlag GmbH, Frankfurt Main., 96(2), 96-103. https://hdl.handle.net/21.15107/rcub_veterinar_1423
Vasilev D, Jovetić M, Vranić D, Tomović V, Jokanović M, Dimitrijević M, Karabasil N, Vasiljević N. Quality and microflora of functional fermented sausages enriched with probiotic L.caseiLC01 and prebiotic with KCl and CaCl2 as NaCl substitutes [Qualität und Mikroflora von funktionellen Rohwürsten Untersuchungen von Würsten, die mit KCl und CaCl2 als Ko. in Fleischwirtschaft. 2016;96(2):96-103. https://hdl.handle.net/21.15107/rcub_veterinar_1423 .
Vasilev, Dragan, Jovetić, Milica, Vranić, Danijela, Tomović, Vladimir, Jokanović, Marija, Dimitrijević, Mirjana, Karabasil, Nedjeljko, Vasiljević, Nađa, "Quality and microflora of functional fermented sausages enriched with probiotic L.caseiLC01 and prebiotic with KCl and CaCl2 as NaCl substitutes [Qualität und Mikroflora von funktionellen Rohwürsten Untersuchungen von Würsten, die mit KCl und CaCl2 als Ko" in Fleischwirtschaft, 96, no. 2 (2016):96-103, https://hdl.handle.net/21.15107/rcub_veterinar_1423 .