TY  - JOUR
AU  - Stajić, Slaviša
AU  - Živković, Dušan
AU  - Tomović, Vladimir
AU  - Nedović, Viktor
AU  - Perunović, Marija
AU  - Kovjanić, Nataša
AU  - Lević, Steva
AU  - Stanišić, Nikola
PY  - 2014
UR  - http://r.istocar.bg.ac.rs/handle/123456789/430
AB  - This study aims to examine the scope of changes in colour, texture and sensory characteristics of fermented sausages by substituting 20% of backfat with grapeseed oil prepared as liquid (GS), encapsulated (EGS) and pre-emulsified [with soy protein isolate (GSI) and alginate (GSA)], and their stability during 30days of refrigerated storage. Protein and fat contents, pH and TBA values were not significantly different between products after production and storage. Treatments with added oil had higher weight loss (1.5-2.5%), while moisture content was significantly lowest in GS. Internal product colour evaluation showed the highest values of L*, b* and hue angle in GSI. GSI had the highest hardness and chewiness. Storage affected more surface than internal product colour, hardness was significantly changed only in GSI (lower) and EGS (higher), and increasing of TBA did not lead to significant differences between treatments. The study showed that GSA was the most promising of all treatments investigated.
PB  - Wiley-Blackwell, Hoboken
T2  - International Journal of Food Science and Technology
T1  - The utilisation of grapeseed oil in improving the quality of dry fermented sausages
VL  - 49
IS  - 11
SP  - 2356
EP  - 2363
DO  - 10.1111/ijfs.12555
ER  - 

@article{
author = "Stajić, Slaviša and Živković, Dušan and Tomović, Vladimir and Nedović, Viktor and Perunović, Marija and Kovjanić, Nataša and Lević, Steva and Stanišić, Nikola",
year = "2014",
abstract = "This study aims to examine the scope of changes in colour, texture and sensory characteristics of fermented sausages by substituting 20% of backfat with grapeseed oil prepared as liquid (GS), encapsulated (EGS) and pre-emulsified [with soy protein isolate (GSI) and alginate (GSA)], and their stability during 30days of refrigerated storage. Protein and fat contents, pH and TBA values were not significantly different between products after production and storage. Treatments with added oil had higher weight loss (1.5-2.5%), while moisture content was significantly lowest in GS. Internal product colour evaluation showed the highest values of L*, b* and hue angle in GSI. GSI had the highest hardness and chewiness. Storage affected more surface than internal product colour, hardness was significantly changed only in GSI (lower) and EGS (higher), and increasing of TBA did not lead to significant differences between treatments. The study showed that GSA was the most promising of all treatments investigated.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "The utilisation of grapeseed oil in improving the quality of dry fermented sausages",
volume = "49",
number = "11",
pages = "2356-2363",
doi = "10.1111/ijfs.12555"
}

Stajić, S., Živković, D., Tomović, V., Nedović, V., Perunović, M., Kovjanić, N., Lević, S.,& Stanišić, N.. (2014). The utilisation of grapeseed oil in improving the quality of dry fermented sausages. in International Journal of Food Science and Technology
Wiley-Blackwell, Hoboken., 49(11), 2356-2363.
https://doi.org/10.1111/ijfs.12555

Stajić S, Živković D, Tomović V, Nedović V, Perunović M, Kovjanić N, Lević S, Stanišić N. The utilisation of grapeseed oil in improving the quality of dry fermented sausages. in International Journal of Food Science and Technology. 2014;49(11):2356-2363.
doi:10.1111/ijfs.12555 .

Stajić, Slaviša, Živković, Dušan, Tomović, Vladimir, Nedović, Viktor, Perunović, Marija, Kovjanić, Nataša, Lević, Steva, Stanišić, Nikola, "The utilisation of grapeseed oil in improving the quality of dry fermented sausages" in International Journal of Food Science and Technology, 49, no. 11 (2014):2356-2363,
https://doi.org/10.1111/ijfs.12555 . .