Influence of polyphenols on sensory properties of fermented sausages
2021
Аутори
Nikolić, AleksandraGrković, Nevena
Đurić, Spomenka
Jovanović, Jelena
Đorđević, Vesna
Trbović, Dejana
Vasilev, Dragan
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.
Извор:
61st International Meat Industry Conference (MEATCON2021), 2021, 854, 012066-Издавач:
- IOP Publishing Ltd
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200050 (Институт за хигијену и технологију меса, Београд) (RS-MESTD-inst-2020-200050)
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Nikolić, Aleksandra AU - Grković, Nevena AU - Đurić, Spomenka AU - Jovanović, Jelena AU - Đorđević, Vesna AU - Trbović, Dejana AU - Vasilev, Dragan PY - 2021 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2283 AB - In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production. PB - IOP Publishing Ltd C3 - 61st International Meat Industry Conference (MEATCON2021) T1 - Influence of polyphenols on sensory properties of fermented sausages VL - 854 SP - 012066 DO - 10.1088/1755-1315/854/1/012066 ER -
@conference{ author = "Nikolić, Aleksandra and Grković, Nevena and Đurić, Spomenka and Jovanović, Jelena and Đorđević, Vesna and Trbović, Dejana and Vasilev, Dragan", year = "2021", abstract = "In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.", publisher = "IOP Publishing Ltd", journal = "61st International Meat Industry Conference (MEATCON2021)", title = "Influence of polyphenols on sensory properties of fermented sausages", volume = "854", pages = "012066", doi = "10.1088/1755-1315/854/1/012066" }
Nikolić, A., Grković, N., Đurić, S., Jovanović, J., Đorđević, V., Trbović, D.,& Vasilev, D.. (2021). Influence of polyphenols on sensory properties of fermented sausages. in 61st International Meat Industry Conference (MEATCON2021) IOP Publishing Ltd., 854, 012066. https://doi.org/10.1088/1755-1315/854/1/012066
Nikolić A, Grković N, Đurić S, Jovanović J, Đorđević V, Trbović D, Vasilev D. Influence of polyphenols on sensory properties of fermented sausages. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012066. doi:10.1088/1755-1315/854/1/012066 .
Nikolić, Aleksandra, Grković, Nevena, Đurić, Spomenka, Jovanović, Jelena, Đorđević, Vesna, Trbović, Dejana, Vasilev, Dragan, "Influence of polyphenols on sensory properties of fermented sausages" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012066, https://doi.org/10.1088/1755-1315/854/1/012066 . .