Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages
Authorized Users Only
2021
Authors
Mićović, NathalieKurćubić, Vladimir
Tomović, Vladimir
Suvajdžić, Branko
Miletić, Nemanja
Stajković, Silvana
Karabasil, Nedjeljko
Dimitrijević, Mirjana
Vasilev, Dragan
Article (Published version)
Metadata
Show full item recordAbstract
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.
Keywords:
Antioxidant / Frankfurter / Nitrite reduction / Sensory properties / SpicesSource:
Fleischwirtschaft, 2021, 101, 12, 97-104Publisher:
- Deutscher Fachverlag GmbH
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200008 (Institute of European Studies, Belgrade) (RS-MESTD-inst-2020-200008)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200143 (University of Belgrade, Faculty of Veterinary Medicine) (RS-MESTD-inst-2020-200143)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200134 (University of Novi Sad, Faculty of Technology) (RS-MESTD-inst-2020-200134)
Collections
Institution/Community
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 .