Reifen von Rohpökelwaren in der Vakuumverpackung 2. Teil: Einfluss auf Thiobarbitursäurezahl, Aroma und Aussehen
Ripening of dry cured pork in the vakuum packaging Part 2: Influence on TBARS-number, flavour and outlook
Апстракт
In this paper the TBARS-number and the flavour of dry cured pork were investigated during production and storage. Dry cured pork was produced by three different ways such as: (a) curing/drying/ripening/ storage in the air, (b) curing/drying in the air and ripening/storage under vacuum, (c) curing under vacuum, drying in the air and ripening/storage under vacuum. TBARS-numbers of the dry cured pork from air-vacuum and vacuum-air-vacuum processing were lower then the TBARS-numbers of the dry cured pork produced in the air, and the flavour of dry cured pork in vacuum packages was significantly better. The dry cured pork from air/vacuum processing had the lowest TBARS-number and the best flavour. Also, the appearance of dry cured pork in vacuum packages was significantly better.
Кључне речи:
Dry cured pork / Flavour / Outlook / TBARS-number / Vacuum packagingИзвор:
Fleischwirtschaft, 2007, 87, 10, 106-108Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Vasilev, Dragan AU - Vuković, I. AU - Saičić, Snežana PY - 2007 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/482 AB - In this paper the TBARS-number and the flavour of dry cured pork were investigated during production and storage. Dry cured pork was produced by three different ways such as: (a) curing/drying/ripening/ storage in the air, (b) curing/drying in the air and ripening/storage under vacuum, (c) curing under vacuum, drying in the air and ripening/storage under vacuum. TBARS-numbers of the dry cured pork from air-vacuum and vacuum-air-vacuum processing were lower then the TBARS-numbers of the dry cured pork produced in the air, and the flavour of dry cured pork in vacuum packages was significantly better. The dry cured pork from air/vacuum processing had the lowest TBARS-number and the best flavour. Also, the appearance of dry cured pork in vacuum packages was significantly better. T2 - Fleischwirtschaft T1 - Reifen von Rohpökelwaren in der Vakuumverpackung 2. Teil: Einfluss auf Thiobarbitursäurezahl, Aroma und Aussehen T1 - Ripening of dry cured pork in the vakuum packaging Part 2: Influence on TBARS-number, flavour and outlook VL - 87 IS - 10 SP - 106 EP - 108 UR - https://hdl.handle.net/21.15107/rcub_veterinar_482 ER -
@article{ author = "Vasilev, Dragan and Vuković, I. and Saičić, Snežana", year = "2007", abstract = "In this paper the TBARS-number and the flavour of dry cured pork were investigated during production and storage. Dry cured pork was produced by three different ways such as: (a) curing/drying/ripening/ storage in the air, (b) curing/drying in the air and ripening/storage under vacuum, (c) curing under vacuum, drying in the air and ripening/storage under vacuum. TBARS-numbers of the dry cured pork from air-vacuum and vacuum-air-vacuum processing were lower then the TBARS-numbers of the dry cured pork produced in the air, and the flavour of dry cured pork in vacuum packages was significantly better. The dry cured pork from air/vacuum processing had the lowest TBARS-number and the best flavour. Also, the appearance of dry cured pork in vacuum packages was significantly better.", journal = "Fleischwirtschaft", title = "Reifen von Rohpökelwaren in der Vakuumverpackung 2. Teil: Einfluss auf Thiobarbitursäurezahl, Aroma und Aussehen, Ripening of dry cured pork in the vakuum packaging Part 2: Influence on TBARS-number, flavour and outlook", volume = "87", number = "10", pages = "106-108", url = "https://hdl.handle.net/21.15107/rcub_veterinar_482" }
Vasilev, D., Vuković, I.,& Saičić, S.. (2007). Reifen von Rohpökelwaren in der Vakuumverpackung 2. Teil: Einfluss auf Thiobarbitursäurezahl, Aroma und Aussehen. in Fleischwirtschaft, 87(10), 106-108. https://hdl.handle.net/21.15107/rcub_veterinar_482
Vasilev D, Vuković I, Saičić S. Reifen von Rohpökelwaren in der Vakuumverpackung 2. Teil: Einfluss auf Thiobarbitursäurezahl, Aroma und Aussehen. in Fleischwirtschaft. 2007;87(10):106-108. https://hdl.handle.net/21.15107/rcub_veterinar_482 .
Vasilev, Dragan, Vuković, I., Saičić, Snežana, "Reifen von Rohpökelwaren in der Vakuumverpackung 2. Teil: Einfluss auf Thiobarbitursäurezahl, Aroma und Aussehen" in Fleischwirtschaft, 87, no. 10 (2007):106-108, https://hdl.handle.net/21.15107/rcub_veterinar_482 .