| Naslov: | Impact of salt reduction on the number of microorganisms and a sensory analysis for Kranjska sausages during their shelf-life |
|---|
| Avtorji: | ID Tušar, Livija (Avtor)
ID Kropf, Irena Leonida (Avtor)
ID Cencič, Avrelija (Avtor) |
|---|
| Datoteke: |  Agricultura_2012_Tusar,_Kropf,_Cencic_Impact_of_salt_reduction_on_the_number_of_microorganisms_and_a_sensory_analysis_for_Kranjska_sausa.pdf (815,34 KB)
MD5: B3A2FD12E13BEA069D3960B0D018166A
PID: 20.500.12556/dkum/27af2e60-465b-4c37-9dab-3c74cc8e004d
 http://www.degruyter.com/view/j/agricultura.2016.13.issue-1-2/agricultura-2017-0005/agricultura-2017-0005.xml
|
|---|
| Jezik: | Angleški jezik |
|---|
| Vrsta gradiva: | Znanstveno delo |
|---|
| Tipologija: | 1.01 - Izvirni znanstveni članek |
|---|
| Organizacija: | FKBV - Fakulteta za kmetijstvo in biosistemske vede
|
|---|
| Opis: | Salt is an important ingredient in the production of meat product. Any reduction of salt requires a special treatment. This study was conducted to evaluate the effect of salt reduction on the growth of microorganisms in Kranjska sausages during their shell-life and to carry out a sensory assessment. The 18 lots of sausages were prepared under salt-reduced (1.6%) and control (2.3%) salt concentrations, directly on the production line. A total of 85 sausages were analysed and the data were used for the comparisons of groups (ANOVA) and to detect the significant variables (polynomial models) influenced on the total number of microorganisms (TNMs). The significant differences were determined between the lots (representing the microbiological status of the stuffing), between the salt-reduced samples and control samples, and between the different humidity levels. The correlations and significant relationships were determined between the TNMs and the lots, the salt concentrations, and the relative humidity. The polynomial models were to general to be used for the prediction. For sensory analysis implemented on 40th day 18 sausages were assessed. The reduction of salt resulted in lower scores in the sensory evaluation. The less-salted sausages contained more microorganisms. |
|---|
| Ključne besede: | Kranjska sausage, reduction of salt, sensory evaluation, models, relative humidity |
|---|
| Status publikacije: | Objavljeno |
|---|
| Verzija publikacije: | Objavljena publikacija |
|---|
| Leto izida: | 2016 |
|---|
| Št. strani: | str. 33-47 |
|---|
| Številčenje: | Letn. 13, št. 1-2 |
|---|
| PID: | 20.500.12556/DKUM-68963  |
|---|
| ISSN: | 1580-8432 |
|---|
| UDK: | 637.523:543.92:519.87 |
|---|
| COBISS.SI-ID: | 4217388 |
|---|
| DOI: | 10.1515/agricultura-2017-0005 |
|---|
| ISSN pri članku: | 1580-8432 |
|---|
| NUK URN: | URN:SI:UM:DK:S0AAVZ2Z |
|---|
| Datum objave v DKUM: | 14.11.2017 |
|---|
| Število ogledov: | 1749 |
|---|
| Število prenosov: | 429 |
|---|
| Metapodatki: |    |
|---|
| Področja: | Ostalo
|
|---|
|
:
|
Kopiraj citat |
|---|
| | | | Skupna ocena: | (0 glasov) |
|---|
| Vaša ocena: | Ocenjevanje je dovoljeno samo prijavljenim uporabnikom. |
|---|
| Objavi na: |  |
|---|
Postavite miškin kazalec na naslov za izpis povzetka. Klik na naslov izpiše
podrobnosti ali sproži prenos. |
