QUALITY OF ISTRIAN AND SLAVONIAN DRY-FERMENTED SAUSAGES

被引：4

作者：

Pleadin, J. ^{[1
]}

Lesic, T. ^{[1
]}

Kresic, G. ^{[2
]}

Bogdanovic, T. ^{[3
]}

Malenica, M. ^{[4
]}

Kos, I ^{[5
]}

Pulic, B. S. ^{[6
]}

Petricevic, S. ^{[3
]}

Kusec, G. ^{[7
]}

Vahcic, N. ^{[8
]}

机构：

[1] Croatian Vet Inst, Lab Analyt Chem, Savska Cesta 143, Zagreb 10000, Croatia

[2] Univ Rijeka, Fac Tourism & Hospitality Management, Dept Food & Nutr, Primorska 42, Opatija 51410, Croatia

[3] Croatian Vet Inst, Reg Vet Inst Split, Poljicka Cesta 33, Split 21000, Croatia

[4] Univ Rijeka, Dept Biotechnol, Radmile Matejcic 2, Rijeka 51000, Croatia

[5] Univ Zagreb, Dept Anim Sci & Technol, Fac Agr, Svetosimunska Cesta 25, Zagreb 10000, Croatia

[6] Adm Dept Agr Forestry Hunting Fishery & Water Man, Setaliste Pazinske Gimnazije 1, Pazin 52000, Croatia

[7] Josip Juraj Strossmayer Univ Osijek, Fac Agrobiotech Sci Osijek, Vladimira Preloga 1, Osijek 31000, Croatia

[8] Univ Zagreb, Fac Food Technol & Biotechnol, Pierottijeva 6, Zagreb 10000, Croatia

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2020年 / 32卷 / 03期

关键词：

Croatian households; dry-fermented sausages; nutritive properties; sensory properties; traditional pork meat sausages; FATTY-ACID-COMPOSITION; SENSORY ATTRIBUTES; CURED HAMS; VOLATILE COMPOUNDS; MEAT; SYSTEM; SAFETY;

D O I：

10.14674/IJFS-1805

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to investigate nutritive and sensorial quality of Istrian and Slavonian pork-meat dry-fermented sausages. Sensorial analysis resulted in statistically significant differences (p<0.05) between these products in 11 sensorial parameters analysed. Significantly higher protein content was determined in Istrian in comparison with Slavonian dry-fermented sausage, although the latter content significantly varied across the producing households. No significant differences in particular fatty acid esters and saturated, monounsaturated and polyunsaturated fatty acids were obtained. Although some of the nutritional quality indices failed to meet health recommendations, the obtained values are consistent with data published for pork meat products.

引用

页码：605 / 621

页数：17

共 50 条

[31] Effect of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages
Pavli, Foteini G.
Argyri, Anthoula A.
Chorianopoulos, Nikos G.
Nychas, George-John E.
Tassou, Chrysoula C.
LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 118 (118)
[32] Microbiological quality of salchichon and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures
Casquete, Rocio
Benito, Maria J.
Martin, Alberto
Ruiz-Moyano, Santiago
Aranda, Emilio
Cordoba, Maria G.
FOOD CONTROL, 2012, 24 (1-2) : 191 - 198
[33] Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages
Micaela Álvarez
Alicia Rodríguez
Belén Peromingo
Félix Núñez
Mar Rodríguez
Mycotoxin Research, 2020, 36 : 137 - 145
[34] Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition
Marcos, Begonya
Gou, Pere
Arnau, Jacint
Dolors Guardia, M.
Comaposada, Josep
MEAT SCIENCE, 2020, 169
[35] Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages
Nunez, Felix
Lara, Maria S.
Peromingo, Belen
Delgado, Josus
Sanchez-Montero, Lourdes
Andrade, Maria J.
FOOD MICROBIOLOGY, 2015, 46 : 114 - 120
[36] Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages
Safa, Hassan
Gatellier, Philippe
Lebert, Andre
Picgirard, Laurent
Mirade, Pierre-Sylvain
FOOD AND BIOPROCESS TECHNOLOGY, 2015, 8 (10) : 2109 - 2122
[37] Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups
Faria, Ana Sofia
Bonilla-Luque, Olga Maria
Carvalho, Lais
Fernandes, Nathalia
Prieto, Miguel Angel
Cadavez, Vasco
Gonzales-Barron, Ursula
FOODS, 2024, 13 (22)
[38] Effect of Acid Whey in Combination with Sodium Ascorbate on Selected Parameters Related to Proteolysis in Uncured Dry-Fermented Sausages
Karwowska, Malgorzata
Kononiuk, Anna
Stasiak, Dariusz M.
APPLIED SCIENCES-BASEL, 2022, 12 (16):
[39] Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics
Ruiz-Capillas, C.
Triki, M.
Herrero, A. M.
Rodriguez-Salas, L.
Jimenez-Colmenero, F.
MEAT SCIENCE, 2012, 92 (02) : 144 - 150
[40] Application of Weissella cibaria X31 or Weissella confusa L2 as a starter in low nitrite dry-fermented sausages
Liu, Xuejun
Qu, Hongye
Gou, Mengxing
Guo, Hongyue
Wang, Liyan
Yan, Xiaohui
INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2020, 16 (08)

← 1 2 3 4 5 →