Effect of Packaging Methods and Storage Time on Oxidative Stability of Traditional Fermented Sausage

Year: 2014 Volume: 8 Issue: 9 1027 - 1030 Pages

• Authors:
• Vladimir M. Tomović
• Branislav V. Šojić
• Predrag M. Ikonić
• Ljiljana S. Petrović
• Anamarija I. Mandić
• Natalija R. Džinić
• Snežana B. Škaljac
• Tatjana A. Tasić
• Marija R. Jokanović

Abstract: In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was significantly lower (P

• Keywords:
• Lipid oxidation
• MAP
• sensory properties
• traditional sausage
• vacuum.

Effect of Ripening Conditions and Storage Time on Oxidative and Sensory Stability of Petrovská Klobása Sausage

Year: 2014 Volume: 8 Issue: 5 430 - 433 Pages

• Authors:
• Branislav V. Šojić
• Ljiljana S. Petrović
• Vladimir M. Tomović
• Natalija R. Džinić
• Anamarija I. Mandić
• Snežana B. Škaljac
• Marija R. Jokanović
• Predrag M. Ikonić
• Tatjana A. Tasić
• Ivana J. Sedej

Abstract: The influence of ripening conditions (traditional and industrial) on oxidative and sensory stability of dry fermented sausage (Petrovská klobása), during 7 months of storage, was investigated. During the storage period the content of free fatty acids was significantly higher (P

• Keywords:
• Lipid oxidation
• Petrovská klobása
• sensory stability
• storage time.