The chemical composition of traditional european sausages
2019
Преузимање 🢃
Аутори
Migdał, WładysławRadović, Čedomir
Živković, Vladimir
Walczycka, Maria
Zajac, Marzena
Tkaczewska, Joanna
Kulawik, Piotr
Wesierska, Ewelina
Migdał, Lukasz
Migdał, Anna
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Central-Eastern Europe is famous of sausages production such delighted as:
kranjska klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka,
češnjovka, domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica,
hauswurst. The aim of work was the assessment of chemical composition of traditional
European sausages (produced in Poland, Czech Republik, Slovakia, Serbia, Austria and Italy)
obtained from meat of autochthonous pigs bred in a traditional way. The analysed sausages
differed in chemical composition and it was caused by different recipes and differences in raw
meat chemical composition originating from native pigs breeds. The highest differences were
present in the fat content in sausages. All analysed sausages fulfilled the new requirements of
the European Union concerning maximum PAH levels in the selected foodstuffs as
considered in the Commission Regulation (EC) no 835/2011.
Кључне речи:
traditional sausages / chemical composition / PAHsИзвор:
BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online), 2019, 191-195Издавач:
- SLOVENSKÁ POĽNOHOSPODÁRSKA UNIVERZITA V NITRE FAKULTA BIOTECHNOLÓGIE A POTRAVINÁRSTVA KATEDRA HYGIENY A BEZPEČNOSTI POTRAVÍN
Финансирање / пројекти:
- Project “The uses and the conservation of farm animal genetic resources under sustainable development” co-financed by the National Centre for Research and Development within the framework of the strategic R&D programme “Environment, agriculture and forestry” – BIOSTRATEG, contract number: BIOSTRATEG2/297267/14/NCBR/2016
Институција/група
RIStocarTY - CONF AU - Migdał, Władysław AU - Radović, Čedomir AU - Živković, Vladimir AU - Walczycka, Maria AU - Zajac, Marzena AU - Tkaczewska, Joanna AU - Kulawik, Piotr AU - Wesierska, Ewelina AU - Migdał, Lukasz AU - Migdał, Anna PY - 2019 UR - http://r.istocar.bg.ac.rs/handle/123456789/649 AB - Central-Eastern Europe is famous of sausages production such delighted as: kranjska klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka, češnjovka, domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica, hauswurst. The aim of work was the assessment of chemical composition of traditional European sausages (produced in Poland, Czech Republik, Slovakia, Serbia, Austria and Italy) obtained from meat of autochthonous pigs bred in a traditional way. The analysed sausages differed in chemical composition and it was caused by different recipes and differences in raw meat chemical composition originating from native pigs breeds. The highest differences were present in the fat content in sausages. All analysed sausages fulfilled the new requirements of the European Union concerning maximum PAH levels in the selected foodstuffs as considered in the Commission Regulation (EC) no 835/2011. PB - SLOVENSKÁ POĽNOHOSPODÁRSKA UNIVERZITA V NITRE FAKULTA BIOTECHNOLÓGIE A POTRAVINÁRSTVA KATEDRA HYGIENY A BEZPEČNOSTI POTRAVÍN C3 - BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online) T1 - The chemical composition of traditional european sausages SP - 191 EP - 195 UR - https://hdl.handle.net/21.15107/rcub_ristocar_649 ER -
@conference{ author = "Migdał, Władysław and Radović, Čedomir and Živković, Vladimir and Walczycka, Maria and Zajac, Marzena and Tkaczewska, Joanna and Kulawik, Piotr and Wesierska, Ewelina and Migdał, Lukasz and Migdał, Anna", year = "2019", abstract = "Central-Eastern Europe is famous of sausages production such delighted as: kranjska klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka, češnjovka, domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica, hauswurst. The aim of work was the assessment of chemical composition of traditional European sausages (produced in Poland, Czech Republik, Slovakia, Serbia, Austria and Italy) obtained from meat of autochthonous pigs bred in a traditional way. The analysed sausages differed in chemical composition and it was caused by different recipes and differences in raw meat chemical composition originating from native pigs breeds. The highest differences were present in the fat content in sausages. All analysed sausages fulfilled the new requirements of the European Union concerning maximum PAH levels in the selected foodstuffs as considered in the Commission Regulation (EC) no 835/2011.", publisher = "SLOVENSKÁ POĽNOHOSPODÁRSKA UNIVERZITA V NITRE FAKULTA BIOTECHNOLÓGIE A POTRAVINÁRSTVA KATEDRA HYGIENY A BEZPEČNOSTI POTRAVÍN", journal = "BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online)", title = "The chemical composition of traditional european sausages", pages = "191-195", url = "https://hdl.handle.net/21.15107/rcub_ristocar_649" }
Migdał, W., Radović, Č., Živković, V., Walczycka, M., Zajac, M., Tkaczewska, J., Kulawik, P., Wesierska, E., Migdał, L.,& Migdał, A.. (2019). The chemical composition of traditional european sausages. in BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online) SLOVENSKÁ POĽNOHOSPODÁRSKA UNIVERZITA V NITRE FAKULTA BIOTECHNOLÓGIE A POTRAVINÁRSTVA KATEDRA HYGIENY A BEZPEČNOSTI POTRAVÍN., 191-195. https://hdl.handle.net/21.15107/rcub_ristocar_649
Migdał W, Radović Č, Živković V, Walczycka M, Zajac M, Tkaczewska J, Kulawik P, Wesierska E, Migdał L, Migdał A. The chemical composition of traditional european sausages. in BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online). 2019;:191-195. https://hdl.handle.net/21.15107/rcub_ristocar_649 .
Migdał, Władysław, Radović, Čedomir, Živković, Vladimir, Walczycka, Maria, Zajac, Marzena, Tkaczewska, Joanna, Kulawik, Piotr, Wesierska, Ewelina, Migdał, Lukasz, Migdał, Anna, "The chemical composition of traditional european sausages" in BEZPEČNOSŤ A KONTROLA POTRAVÍN (Zborník prác zo XVI. vedeckej konferencie s medzinárodnou účasťou online) (2019):191-195, https://hdl.handle.net/21.15107/rcub_ristocar_649 .