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dc.creatorStajić, Slaviša
dc.creatorŽivković, Dušan
dc.creatorTomović, Vladimir
dc.creatorNedović, Viktor
dc.creatorPerunović, Marija
dc.creatorKovjanić, Nataša
dc.creatorLević, Steva
dc.creatorStanišić, Nikola
dc.date.accessioned2018-12-14T15:06:19Z
dc.date.available2018-12-14T15:06:19Z
dc.date.issued2014
dc.identifier.issn0950-5423
dc.identifier.urihttp://r.istocar.bg.ac.rs/handle/123456789/430
dc.description.abstractThis 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.en
dc.publisherWiley-Blackwell, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsrestrictedAccess
dc.sourceInternational Journal of Food Science and Technology
dc.subjectFermented sausagesen
dc.subjectgrapeseed oilen
dc.subjectinstrumental colouren
dc.subjectsensory evaluationen
dc.subjecttexture profile analysisen
dc.titleThe utilisation of grapeseed oil in improving the quality of dry fermented sausagesen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractСтајић, Славиша; Живковић, Душан; Томовић, Владимир; Перуновић, Марија; Станишић, Никола; Недовић, Виктор; Ковјаниц, Наташа; Левић, Стева;
dc.citation.volume49
dc.citation.issue11
dc.citation.spage2356
dc.citation.epage2363
dc.citation.other49(11): 2356-2363
dc.citation.rankM22
dc.identifier.doi10.1111/ijfs.12555
dc.identifier.rcubKonv_64
dc.identifier.scopus2-s2.0-84908480374
dc.identifier.wos000343818700003
dc.type.versionpublishedVersion


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