Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)

Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)

This work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovská klobása, produced with the addition of commercial starter culture (SC). Fatty acids profile, thiobarbituric acid-reactive substance (TBARS) values and sensory propertie...

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Bibliographic Details
Main Authors: Šojić Branislav V., Džinić Natalija R., Tomović Vladimir M., Ikonić Predrag M., Jokanović Marija R., Kravić Snežana Ž., Tasić Tatjana A., Škaljac Snežana B.
Format: Article
Language:English
Published: Faculty of Technology, Novi Sad 2016-01-01
Series:Acta Periodica Technologica
Subjects:
traditional sausage
starter cultures
lipid oxidation
Online Access:http://www.doiserbia.nb.rs/img/doi/1450-7188/2016/1450-71881647075S.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/1450-7188/2016/1450-71881647075S.pdf

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