Browsing Institute of Food Technology by Subject "Dry fermented sausage"

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COMPARISON OF DIFFERENTE TESTS FOR TEXTURE CHARACTERISTICS ASESSMENT OF DRY FERMENTED SAUSAGES

Jokanović, Marija; Škaljac, Snežana; Tomović, Vladimir; Šojić, Branislav; Ikonić, Predrag; Peulić, Tatjana; Ikonić, Bojana (University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2022-10-20)

Dry-fermented sausage Petrovská klobása is traditionally manufactured during winter, within village households, undergoing slow drying and ripening processes. In traditional process fermentation is guided by indigenous ...
REDUCTION OF POLYCYCLIC AROMATIC HYDROCARBONS IN TRADITIONAL DRY FERMENTED SAUSAGES

Škaljac, Snežana; Jokanović, Marija; Tomović, Vladimir; Kartalović, Brankica; Vranešević, Jelena; Ikonić, Predrag; Ćućević, Nedim; Peulić, Tatjana; Šojić, Branislav; Ivić, Maja (University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2022-10-20)

The aim of this study was to examine the influence of modification in traditional smoking process on the content of 16 PAH, from Environmental Protection Agency list (16 US-EPA PAH). Two groups of dry fermented sausages ...

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