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Effect of starter culture addition and processing method on proteolysis and texture profile of traditional dry-fermented sausage Petrovská klobása

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dc.contributor.author Ikonić, Predrag
dc.contributor.author Jokanović, Marija
dc.contributor.author Petrović, Ljiljana
dc.contributor.author Tasić, Tatjana
dc.contributor.author Škaljac, Snežana
dc.contributor.author Šojić, Branislav
dc.contributor.author Džinić, Natalija
dc.contributor.author Tomović, Vladimir
dc.contributor.author Tomić, Jelena
dc.contributor.author Danilović, Bojana
dc.contributor.author Ikonić, Bojana
dc.date.accessioned 2018-03-19T14:41:04Z
dc.date.available 2018-03-19T14:41:04Z
dc.date.issued 2016-05-26
dc.identifier.citation Ikonić, P., Jokanović, M., Petrović, Lj., Tasić, T., Škaljac, S., Šojić, B., Džinić, N., Tomović, V., Tomić, J., Danilović, B., Ikonić, B. (2016) Effect of starter culture addition and processing method on proteolysis and texture profile of traditional dry-fermented sausage Petrovská klobása. International Journal of Food Properties, 19, 1924–1937. DOI: 10.1080/10942912.2015.1089280 en_US
dc.identifier.issn 1094-2912
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/41
dc.description peer-reviewed en_US
dc.description.abstract Proteolysis and texture profile of Petrovská klobása, made with addition of starter culture, were investigated during the ripening in different conditions (traditional versus industrial). Due to intensive degradation of myofibrillar proteins, significant increases of non-protein nitrogen and free amino acids nitrogen contents were registered in all samples. Similar proteolytic changes were found in both starter and non-starter sausages, but were more pronounced in samples ripened in industrial room. In relation to ripening conditions hardness and chewiness differed significantly, while starter culture had significant effect only on hardness of sausages processed in industrial room. en_US
dc.description.sponsorship The authors wish to express their sincere gratitude to the Ministry of Education, Science and Technological Development of the Republic of Serbia (Project: TR31032), as well as to Provincial Secretariat for Science and Technological Development of the Autonomous Province of Vojvodina (Project: 114-451-1440/2014) for their financial support. en_US
dc.language.iso en en_US
dc.publisher Taylor & Francis Ltd en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31032/RS//
dc.relation.ispartofseries 001;0036
dc.rights info:eu-repo/semantics/openAccess
dc.subject dry-fermented sausage en_US
dc.subject ripening conditions en_US
dc.subject starter culture en_US
dc.subject proteolysis en_US
dc.subject texture en_US
dc.title Effect of starter culture addition and processing method on proteolysis and texture profile of traditional dry-fermented sausage Petrovská klobása en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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