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Bibliographic record number: 605535

Journal

Authors: Ščetar, Mario; Kovačić, Edita; Kurek, Mia; Galić, Kata
Title: Shelf life of packaged sliced dry fermented sausage under different temperature
( Shelf life of packaged sliced dry fermented sausage under different temperature )
Source: Meat science (0309-1740) 93 (2013), 4; 802-809
Paper type: article
Keywords: fermented sausage; vacuum; nitrogen atmosphere; packaging; shelf-life
( fermented sausage; vacuum; nitrogen atmosphere; packaging; shelf-life )
Abstract:
The aim of this study was to investigate the shelf-life of commercial sliced dry fermented sausage during storage at different temperatures. Different laminate composition was used for vacuum and nitrogen (100 % N2) packaging. The microbiological, physico-chemical and sensory parameters were analysed during 120 days storage at 4 °C, 22 °C and 37 °C. Packaging materials were analysed for their barrier characteristic (oxygen permeability). Sensory quality limited the shelf- life of sliced dry fermented sausages before the limiting effects of microbial proliferation occured. Nitrogen atmosphere packaging allowed longer storage (>120 days) than vacuum (95 days) packaged dry fermented sausages at 4oC.
Project / theme: 058-1252971-2805
Original language: eng
Citation databases: Current Contents Connect (CCC)
MEDLINE
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Food processing technology
URL: http://dx.doi.org/10.1016/j.meatsci.2012.11.051
http://www.sciencedirect.com/science/article/pii/S0309174012004196
http://ac.els-cdn.com/S0309174012004196/1-s2.0-S0309174012004196-main.pdf?_tid=6a1cb17c-1ac4-11e3-b03e-00000aab0f6c&acdnat=1378891844_c21240e6492c21c3dfdacf0f2a9a591f
Broj citata:
Altmetric:
DOI: 10.1016/j.meatsci.2012.11.051
URL cjelovitog rada: http://dx.doi.org/10.1016/j.meatsci.2012.11.051
Google Scholar: Shelf life of packaged sliced dry fermented sausage under different temperature
Contrib. to CROSBI by: mscetar@pbf.hr (mscetar@pbf.hr), 29. Stu. 2012. u 10:44 sati



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