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.authorIkonić, Predrag
dc.contributor.authorJokanović, Marija
dc.contributor.authorPetrović, Ljiljana
dc.contributor.authorTasić, Tatjana
dc.contributor.authorŠkaljac, Snežana
dc.contributor.authorŠojić, Branislav
dc.contributor.authorDžinić, Natalija
dc.contributor.authorTomović, Vladimir
dc.contributor.authorTomić, Jelena
dc.contributor.authorDanilović, Bojana
dc.contributor.authorIkonić, Bojana
dc.date.accessioned2018-03-19T14:41:04Z
dc.date.available2018-03-19T14:41:04Z
dc.date.issued2016-05-26
dc.descriptionpeer-revieweden_US
dc.description.abstractProteolysis 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.sponsorshipThe 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.identifier.citationIkonić, 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: 10.1080/10942912.2015.1089280en_US
dc.identifier.issn1094-2912
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/41
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31032/RS//
dc.relation.ispartofseries001;0036
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectdry-fermented sausageen_US
dc.subjectripening conditionsen_US
dc.subjectstarter cultureen_US
dc.subjectproteolysisen_US
dc.subjecttextureen_US
dc.titleEffect of starter culture addition and processing method on proteolysis and texture profile of traditional dry-fermented sausage Petrovská klobásaen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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