Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages
Само за регистроване кориснике
2021
Аутори
Mićović, NathalieKurćubić, Vladimir
Tomović, Vladimir
Suvajdžić, Branko
Miletić, Nemanja
Stajković, Silvana
Karabasil, Nedjeljko
Dimitrijević, Mirjana
Vasilev, Dragan
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Antioxidant / Frankfurter / Nitrite reduction / Sensory properties / SpicesИзвор:
Fleischwirtschaft, 2021, 101, 12, 97-104Издавач:
- Deutscher Fachverlag GmbH
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200008 (Институт за европске студије, Београд) (RS-MESTD-inst-2020-200008)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200143 (Универзитет у Београду, Факултет ветеринарске медицине) (RS-MESTD-inst-2020-200143)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200134 (Универзитет у Новом Саду, Технолошки факултет) (RS-MESTD-inst-2020-200134)
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Mićović, Nathalie AU - Kurćubić, Vladimir AU - Tomović, Vladimir AU - Suvajdžić, Branko AU - Miletić, Nemanja AU - Stajković, Silvana AU - Karabasil, Nedjeljko AU - Dimitrijević, Mirjana AU - Vasilev, Dragan PY - 2021 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2617 AB - 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. PB - Deutscher Fachverlag GmbH T2 - Fleischwirtschaft T1 - Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages VL - 101 IS - 12 SP - 97 EP - 104 UR - https://hdl.handle.net/21.15107/rcub_veterinar_2617 ER -
@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" }
Mićović, N., Kurćubić, V., Tomović, V., Suvajdžić, B., Miletić, N., Stajković, S., Karabasil, N., Dimitrijević, M.,& Vasilev, D.. (2021). Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages. in Fleischwirtschaft Deutscher Fachverlag GmbH., 101(12), 97-104. https://hdl.handle.net/21.15107/rcub_veterinar_2617
Mićović N, Kurćubić V, Tomović V, Suvajdžić B, Miletić N, Stajković S, Karabasil N, Dimitrijević M, Vasilev D. Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages. in Fleischwirtschaft. 2021;101(12):97-104. https://hdl.handle.net/21.15107/rcub_veterinar_2617 .
Mićović, Nathalie, Kurćubić, Vladimir, Tomović, Vladimir, Suvajdžić, Branko, Miletić, Nemanja, Stajković, Silvana, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Vasilev, Dragan, "Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages" in Fleischwirtschaft, 101, no. 12 (2021):97-104, https://hdl.handle.net/21.15107/rcub_veterinar_2617 .