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Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions

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dc.contributor.author Škaljac, Snežana
dc.contributor.author Jokanović, Marija
dc.contributor.author Tomović, Vladimir
dc.contributor.author Šojić, Branislav
dc.contributor.author Ikonić, Predrag
dc.contributor.author Peulić, Tatjana
dc.contributor.author Ivić, Maja
dc.contributor.author Vranešević, Jelena
dc.contributor.author Kartalović, Brankica
dc.date.accessioned 2023-07-14T09:15:49Z
dc.date.available 2023-07-14T09:15:49Z
dc.date.issued 2022
dc.identifier.citation Škaljac, S., Jokanović, M., Tomović, V., Šojić, B., Ikonić, P., Peulić, T., ... & Kartalović, B. (2022). Color characteristics and content of polycyclic aromatic hydrocarbons of traditional dry fermented sausages throughout processing in controlled conditions. Polycyclic Aromatic Compounds, 42(6), 3124-3134. en_US
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/260
dc.description.abstract Petrovska klob asa is traditional dry fermented sausage with intense red color, what differentiate it from other products of the same type. Very important factor in traditional sausage production is smoking, providing unique surface color of Petrovska klob asa . On the other hand, smoking produces certain types of potentially carcinogenic chemicals, such as polycyclic aromatic hydrocarbons (PAH). Having in mind that assignment of the science is to help in transition of production from small household conditions to industrial ones, primarily with shortening fermentation and ripening time, and keeping the standard quality of the product the main aims of this work were to investigate the effects of autochthonous starter culture (Staphylococcus xylosus) addition on color formation of Petrovska klob asa ; and to determine the content of PAH in Petrovska klob asa smoked in industrial conditions. Instrumental color characteristics (CIE L a b system), contents of 13 US-EPA PAH (from Environmental Protection Agency list), pH values and moisture contents were determined during the processes of smoking, drying and ripening (throughout 60 days of production). Sensory evaluation of color was performed additionally, at the end of drying period (day 60 of production). Dry fermented sausages produced with addition of autochthonous starter culture had significantly (P< 0.05) higher value of redness-a (27.94) and better sensory score (P< 0.05) for color (4.3) comparing to control group of sausages (25.23; 3.9, respectively) at the end of drying period. Results of this study demonstrated that addition of S. xylosus had positive effect on color of the Petrovska klob asa . Contents of benzo[a]pyrene and PAH4 were below the limits of detection in all analyzed samples of Petrovska klob asa smoked in industrial conditions (2 days per 5 hour). These results indicated the safety of sausages produced in this manner, from the PAH point of view. en_US
dc.description.sponsorship The present study was in the frame of the Projects No. 451-03-68/2020-14/200134 and 451-03-68/2020-14/200222 financed by the Ministry of Education, Science and Technological Development, Republic of Serbia. en_US
dc.language.iso en en_US
dc.publisher Taylor and Francis Ltd. en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS// info:eu-repo/grantAgreement/MESTD/inst-2020/200134/RS//
dc.rights embargoedAccess
dc.subject Petrovska klobasa en_US
dc.subject Staphylococcus xylosus en_US
dc.subject CIE L*a*b* color parameters en_US
dc.subject PAH en_US
dc.subject industrial smoking conditions en_US
dc.title Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions en_US
dc.type Article en_US
dc.type info:eu-repo/semantics/article
dc.citation.category 000596360700001
dc.identifier.scopus 2-s2.0-85097072108
dc.identifier.doi 10.1080/10406638.2020.1853183


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