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Bibliographic record number: 719529

Journal

Authors: Frece, Jadranka; Kovačević, Dragan; Kazazić, Snježana; Mrvčić, Jasna; Vahčić, Nada; Delaš, Frane; Ježek, Damir; Hruškar, Mirjana; Babić, Ivona; Markov, Ksenija
Title: Comparison of sensory properties, shelf-life and microbiological safety of industrial sausages produced with autochthonous and commercial starter cultures
( Comparison of sensory properties, shelf-life and microbiological safety of industrial sausages produced with autochthonous and commercial starter cultures )
Source: Food technology and biotechnology (1330-9862) 52 (2014), 3; 307-316
Paper type: article
Keywords: autochthonous starter cultures ; sausage production ; sensory properties ; lactic acid bacteria ; staphylococci
( autochthonous starter cultures ; sausage production ; sensory properties ; lactic acid bacteria ; staphylococci )
Abstract:
The aim of this research is to use isolated and characterized autochthonous functional starter cultures from traditional Croatian dry sausages and to evaluate their capacity as autochthonous starter cultures for industrial production of five industrial sausages (Čajna sausages, Zimska sausages, Bečka sausages, Srijemska sausages and Slavonski kulen). These defined autochthonous functional starter cultures (combination of Lactobacillus and Staphylococcus strains) were used to produce five different industrial sausages which were compared by a panel. The viability of introduced autochthonous Lactobacillus and Staphylococcus strains and their effect on the final product characteristics: microbiology, physical-chemical and sensory properties, were monitored. The obtained results indicated that autochthonous starter cultures survived industrial production of sausages and can be used for industrial production of sausages under controlled conditions. Autochthonous starter cultures obtained better results in organoleptic properties, microbial safety and prolonged shelf life in comparison with commercial starter cultures.
Project / theme: 058-0582184-0432
Original language: HRV-ENG
Citation databases: Current Contents Connect (CCC)
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:
Biotechnology
URL: https://hrcak.srce.hr/file/186434
https://hrcak.srce.hr/file/186433
https://hrcak.srce.hr/126177
URL cjelovitog rada:
Google Scholar: Comparison of sensory properties, shelf-life and microbiological safety of industrial sausages produced with autochthonous and commercial starter cultures
Contrib. to CROSBI by: Frane Delaš (fdelas@pbf.hr), 9. Lis. 2014. u 11:31 sati



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