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Possibility of using potassium chloride and glycine as a substitutes for sodium chloride in homemade slavonian sausages (CROSBI ID 589101)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Kovačević, Dragan ; Suman, Kristina ; Pavlović, Hrvoje ; Frece, Jadranka ; Lenart, Lidija ; Mastanjević, Krešimir ; Keleković Snježana Possibility of using potassium chloride and glycine as a substitutes for sodium chloride in homemade slavonian sausages // Proceedings of 6th Central European Congress on Food / Lević, J. (ur.). Novi Sad: Univerity of Novi Sad, Institute of Food Technology, 2012. str. 1331-1337

Podaci o odgovornosti

Kovačević, Dragan ; Suman, Kristina ; Pavlović, Hrvoje ; Frece, Jadranka ; Lenart, Lidija ; Mastanjević, Krešimir ; Keleković Snježana

engleski

Possibility of using potassium chloride and glycine as a substitutes for sodium chloride in homemade slavonian sausages

The excessive intake of sodium (Na) has been linked to hypertension and consequently to the increased risk of stroke and premature death from cardiovascular diseases. The reduction of added NaCl in fermented meat products has been proposed in order to decrease the amount of sodium in the diet. The effect of partial replacement of NaCl by KCl and glycine to physicochemical, microbiological and sensory characteristics of homemade Slavonian sausages was analyzed. According to the results, the partial substitution of NaCl by KCl and glycine had no effect on basic composition, pH, aw, color coordinates and texture of the fermented sausage. The reduction of NaCl slightly increased the number of Enterobacteriaceae and Staphylococcus aureus, but all samples were still microbiologically safe, according to the EU legislation. According to the sensory scoring test the highest rated sausage was the one containing 1% NaCl, 0.9% KCl and 0.1% glycine, the second rated was the control sausage with 2% NaCl and the third one was the sausage with 1% NaCl and 1% KCl. According to these results, it is possible to achieve the reduction of 50% of NaCl in homemade Slavonian sausages by replacing it with KCl (substitution level between 30 and 50%), and glycine (substitution level between 10 and 20%) while still maintaining traditionally desirable sensory properties.

homemade Slavonian sausage; lowering level of NaCl; partially replacing NaCl; the effect on physicochemical; microbiological and sensory characteristics

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Podaci o prilogu

1331-1337.

2012.

objavljeno

Podaci o matičnoj publikaciji

Proceedings of 6th Central European Congress on Food

Lević, J.

Novi Sad: Univerity of Novi Sad, Institute of Food Technology

978-86-7994-027-8

Podaci o skupu

6th central European congress on food

poster

23.05.2012-26.05.2012

Novi Sad, Srbija

Povezanost rada

Prehrambena tehnologija

Poveznice