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Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages
dc.creator | Mićović, Nathalie | |
dc.creator | Kurćubić, Vladimir | |
dc.creator | Tomović, Vladimir | |
dc.creator | Suvajdžić, Branko | |
dc.creator | Miletić, Nemanja | |
dc.creator | Stajković, Silvana | |
dc.creator | Karabasil, Nedjeljko | |
dc.creator | Dimitrijević, Mirjana | |
dc.creator | Vasilev, Dragan | |
dc.date.accessioned | 2023-03-06T11:36:41Z | |
dc.date.available | 2023-03-06T11:36:41Z | |
dc.date.issued | 2021 | |
dc.identifier.issn | 0015-363X | |
dc.identifier.uri | https://vet-erinar.vet.bg.ac.rs/handle/123456789/2617 | |
dc.description.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. | sr |
dc.language.iso | en | sr |
dc.publisher | Deutscher Fachverlag GmbH | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200008/RS// | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200143/RS// | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200134/RS// | sr |
dc.rights | restrictedAccess | sr |
dc.source | Fleischwirtschaft | sr |
dc.subject | Antioxidant | sr |
dc.subject | Frankfurter | sr |
dc.subject | Nitrite reduction | sr |
dc.subject | Sensory properties | sr |
dc.subject | Spices | sr |
dc.title | Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages | sr |
dc.type | article | sr |
dc.rights.license | ARR | sr |
dc.citation.volume | 101 | |
dc.citation.issue | 12 | |
dc.citation.spage | 97 | |
dc.citation.epage | 104 | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_veterinar_2617 | |
dc.type.version | publishedVersion | sr |