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dc.creatorBaltić, Tatjana
dc.creatorĆirić, Jelena
dc.creatorVelebit, Branko
dc.creatorPetronijević, Radivoj
dc.creatorLakićević, Brankica
dc.creatorĐorđević, V.
dc.creatorJanković, V.
dc.date.accessioned2020-06-03T14:18:25Z
dc.date.available2020-06-03T14:18:25Z
dc.date.issued2017
dc.identifier.issn1755-1307
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1527
dc.description.abstractMarination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades, which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4 +/- 1 degrees C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (p<0.01; p<0.05) between treatments on days0, 3 and 6 day of storage were established. TVB-N values in marinated chicken were significantly higher (p<0.01; p<0.05) compared to the control. Using the multiple linear regression, a positive correlation between total viable count and formation of TVB-N in chicken marinated with sodium citrate was established (p<0.05), while the intensity of TVB-N formation was lowest in chicken marinated with sodium tripolyphosphate.en
dc.publisherIop Publishing Ltd, Bristol
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccess
dc.source59th International Meat Industry Conference (MEATCON2017)
dc.titleChanges in total viable count and TVB-N content in marinated chicken breast fillets during storageen
dc.typeconferenceObject
dc.rights.licenseARR
dcterms.abstractЂорђевић, В.; Балтић, Татјана; Петронијевић, Радивој; Ћирић, Јелена; Лакићевић, Бранкица; Јанковић, В.; Велебит, Бранко;
dc.citation.volume85
dc.citation.spageUNSP 012073
dc.citation.other85: UNSP 012073
dc.identifier.wos000418556900073
dc.identifier.doi10.1088/1755-1315/85/1/012073
dc.identifier.scopus2-s2.0-85030635152
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/489/1526.pdf
dc.identifier.rcubconv_2323
dc.type.versionpublishedVersion


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