Influence of natural spices and their extracts and storage conditions on the changes of fat tissue in dry (fermented) sausages
1990
Rede, R. (Tehnoloski fakultet, Novi Sad (Yugoslavia). Institut za tehnologiju mesa, mleka, ulja i masti i voca i povrca) | Djajic, J. | Svrzic, G.
For this investigations "Budimska" and "Kulen" sausages were produced, each in three formulations. Formulation K was produced with mixture of natural spices, formulation A with mixture of natural spices and sage (Salvia officinalis) and formulation B with spice and sage extracts. After finished production a half of each sample group was left in a chamber at temperature of +13'C and relative humidity of 72% for 60 days, and the other half was placed in cartons, frozen and stored at -25'C up to 120 days. During the storage the content of free fatty acids, peroxide number and thiobarbituric acid number were determined. On tha basis of the obtained results, it is obvious, that mixtures of natural spices and sage a weak antioxidative activity by both two storage conditions, whereas the spice and sage extracts showed a weak prooxidative activity. Natural sage added in quantities not influencing the taste changes didn't show a desirable antioxidative effect.
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