Changes in bacterial status and aw values during the maturation of fermented sausages
Аутори
Mitrović, RadmilaJanjić, Jelena
Janković, Vesna
Lakićević, Brankica
Milojević, Lazar
Velebit, Branko
Baltić, Branislav
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This study presents the results related to changes in aw value and bacteriological status of
fermented sausages during maturation without and with added starter culture, stuffed into a
narrower and wider casing. Values of aw of narrower and wider diameter sausages with and
without added starter cultures decreased during ripening, and were close to values of 0.9.
Enterobacteriaceae in narrower diameter sausages were not detected on day 18, i.e., the end of
the ripening process, and these bacteria were not detected in wider diameter fermented sausages
on day 25 or at the end of ripening (day 35). The increase in the lactic acid bacteria in narrow
and wider diameter sausages without added starter culture was slower than the increase in the
number of these bacteria in sausages with added starter culture.
Кључне речи:
Enterobacteriaceae / LAB / Sausage diameterИзвор:
Meat Technology, 2023, 64, 2, 106-110Издавач:
- Institute of Meat Hygiene and Technology
Финансирање / пројекти:
- 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 - 200050 (Институт за хигијену и технологију меса, Београд) (RS-MESTD-inst-2020-200050)
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Mitrović, Radmila AU - Janjić, Jelena AU - Janković, Vesna AU - Lakićević, Brankica AU - Milojević, Lazar AU - Velebit, Branko AU - Baltić, Branislav PY - 2023 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3730 AB - This study presents the results related to changes in aw value and bacteriological status of fermented sausages during maturation without and with added starter culture, stuffed into a narrower and wider casing. Values of aw of narrower and wider diameter sausages with and without added starter cultures decreased during ripening, and were close to values of 0.9. Enterobacteriaceae in narrower diameter sausages were not detected on day 18, i.e., the end of the ripening process, and these bacteria were not detected in wider diameter fermented sausages on day 25 or at the end of ripening (day 35). The increase in the lactic acid bacteria in narrow and wider diameter sausages without added starter culture was slower than the increase in the number of these bacteria in sausages with added starter culture. PB - Institute of Meat Hygiene and Technology T2 - Meat Technology T1 - Changes in bacterial status and aw values during the maturation of fermented sausages VL - 64 IS - 2 SP - 106 EP - 110 DO - 10.18485/meattech.2023.64.2.18 ER -
@article{ author = "Mitrović, Radmila and Janjić, Jelena and Janković, Vesna and Lakićević, Brankica and Milojević, Lazar and Velebit, Branko and Baltić, Branislav", year = "2023", abstract = "This study presents the results related to changes in aw value and bacteriological status of fermented sausages during maturation without and with added starter culture, stuffed into a narrower and wider casing. Values of aw of narrower and wider diameter sausages with and without added starter cultures decreased during ripening, and were close to values of 0.9. Enterobacteriaceae in narrower diameter sausages were not detected on day 18, i.e., the end of the ripening process, and these bacteria were not detected in wider diameter fermented sausages on day 25 or at the end of ripening (day 35). The increase in the lactic acid bacteria in narrow and wider diameter sausages without added starter culture was slower than the increase in the number of these bacteria in sausages with added starter culture.", publisher = "Institute of Meat Hygiene and Technology", journal = "Meat Technology", title = "Changes in bacterial status and aw values during the maturation of fermented sausages", volume = "64", number = "2", pages = "106-110", doi = "10.18485/meattech.2023.64.2.18" }
Mitrović, R., Janjić, J., Janković, V., Lakićević, B., Milojević, L., Velebit, B.,& Baltić, B.. (2023). Changes in bacterial status and aw values during the maturation of fermented sausages. in Meat Technology Institute of Meat Hygiene and Technology., 64(2), 106-110. https://doi.org/10.18485/meattech.2023.64.2.18
Mitrović R, Janjić J, Janković V, Lakićević B, Milojević L, Velebit B, Baltić B. Changes in bacterial status and aw values during the maturation of fermented sausages. in Meat Technology. 2023;64(2):106-110. doi:10.18485/meattech.2023.64.2.18 .
Mitrović, Radmila, Janjić, Jelena, Janković, Vesna, Lakićević, Brankica, Milojević, Lazar, Velebit, Branko, Baltić, Branislav, "Changes in bacterial status and aw values during the maturation of fermented sausages" in Meat Technology, 64, no. 2 (2023):106-110, https://doi.org/10.18485/meattech.2023.64.2.18 . .