The utilisation of grapeseed oil in improving the quality of dry fermented sausages
Authorized Users Only
2014
Authors
Stajić, SlavišaŽivković, Dušan
Tomović, Vladimir
Nedović, Viktor
Perunović, Marija
Kovjanić, Nataša
Lević, Steva
Stanišić, Nikola
Article (Published version)
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Show full item recordAbstract
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.
Keywords:
Fermented sausages / grapeseed oil / instrumental colour / sensory evaluation / texture profile analysisSource:
International Journal of Food Science and Technology, 2014, 49, 11, 2356-2363Publisher:
- Wiley-Blackwell, Hoboken
Funding / projects:
- Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-46009)
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-46010)
DOI: 10.1111/ijfs.12555
ISSN: 0950-5423
WoS: 000343818700003
Scopus: 2-s2.0-84908480374
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RIStocarTY - 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 . .