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dc.creatorStajić, Slaviša
dc.creatorPerunović, Marija
dc.creatorStanišić, Nikola
dc.creatorŽujović, Miroslav
dc.creatorŽivković, Dušan
dc.date.accessioned2018-12-14T15:02:54Z
dc.date.available2018-12-14T15:02:54Z
dc.date.issued2013
dc.identifier.issn0145-8892
dc.identifier.urihttp://r.istocar.bg.ac.rs/handle/123456789/379
dc.description.abstractSix variants of beef, mutton and goat sucuk without (B, M, G) and with (Bs, Ms, Gs) starter cultures were examined. Chemical composition, proteolytic changes, color and sensory quality were observed. Starter variants had greater (P (lt) 0.05) weight loss (1.12-3.04%) and lower moisture content at production end (1.05-1.31%). pH reached minimum 4.80-4.91 (day 14) in variants with starters, while variants without starters 5.10-5.13 (day 30). Earlier disappearance of bands 100, 37-46 and 10kDa was observed in sarcoplasmic protein pattern of starter variants. Starter cultures had no major effect on myofibrillar proteins. Starter variants had greater L* values (47.07, 49.28, 50.45 as opposed to 42.81, 42.92, 45.87) and b* values (except B/Bs - 9.62, 11.53, 10.48 as opposed to 8.54, 9.87, 9.02). Assessors noticed greatest influence of starters on color, texture and taste. Application of starters had positive effects. Goat meat and mutton can be used with slight recipe modifications. PRACTICAL APPLICATIONSSucuk, dry-fermented sausage, is very common in the Middle East, Middle Asia and Southeastern Europe, and is one of the three most widespread fermented sausages in Serbia. Manufacturing of sucuk varies regionally, but in general, sucuk recipes consist of beef and beef fat and/or sheep tail fat. Sheep and goat farming is traditional in some parts of Serbia, and during the past years it has been on the increase (in some other parts of the country as well) because of dairy products. It was deemed necessary to establish the possibility of use of other types of meat available in a certain area (not only in Serbia, but also worldwide). Furthermore, according to data in written sources, the use of starter cultures may contribute to safety and sensory quality of the product.en
dc.publisherWiley-Blackwell, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31053/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS//
dc.rightsrestrictedAccess
dc.sourceJournal of Food Processing and Preservation
dc.titleSucuk (Turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter culturesen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractЖујовић, Мирослав; Живковић, Душан; Станишић, Никола; Стајић, Славиша; Перуновић, Марија;
dc.citation.volume37
dc.citation.issue5
dc.citation.spage870
dc.citation.epage880
dc.citation.other37(5): 870-880
dc.citation.rankM22
dc.identifier.doi10.1111/j.1745-4549.2012.00709.x
dc.identifier.rcubKonv_55
dc.identifier.scopus2-s2.0-84885864998
dc.identifier.wos000329286100059
dc.type.versionpublishedVersion


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