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dc.creatorNikolić, Aleksandra
dc.creatorGrković, Nevena
dc.creatorĐurić, Spomenka
dc.creatorJovanović, Jelena
dc.creatorĐorđević, Vesna
dc.creatorTrbović, Dejana
dc.creatorVasilev, Dragan
dc.date.accessioned2021-12-15T08:41:25Z
dc.date.available2021-12-15T08:41:25Z
dc.date.issued2021
dc.identifier.issn1755-1307
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/2283
dc.description.abstractIn 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.
dc.languageEnglish
dc.publisherIOP Publishing Ltd
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200050/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.source61st International Meat Industry Conference (MEATCON2021)
dc.titleInfluence of polyphenols on sensory properties of fermented sausages
dc.typeconferenceObject
dc.rights.licenseBY
dc.citation.volume854
dc.citation.spage012066
dc.identifier.doi10.1088/1755-1315/854/1/012066
dc.identifier.scopus2-s2.0-85120438516
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/6313/Influence_of_polyphenols_pub_2021.pdf
dc.type.versionpublishedVersion


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