Influence of basil on the quality and oxidative lipid changes during the storage of frankfurters | Uticaj bosiljka na kvalitet i oksidativne promene lipida tokom skladištenja hrenovki
2008
Karan, D., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Saičić, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Vesković-Moračanin, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Lilić, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Okanović, Đ., Institut za prehrambene tehnologije, Novi Sad (Serbia)
The paper shows the influence of different quantities of basil (0.1%, 0.3% and 0.5%) on the quality of vacuum packed frankfurters, during storage. In quantity of 0.1% basil did not have negative influence on the color of frankfurters, while in larger quantities it had negative influence. Basil in quantities of 0.1% and 0.3% stimulated development of pleasant odour and taste of frankfurters, while the amount of 0.5% had an undesirable effect.
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