Document Detail

Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása.
MedLine Citation:
PMID:  23261537     Owner:  NLM     Status:  Publisher    
The effect of a chitosan coating with added essential oil of oregano (Origanum vulgare) on lipid oxidation of dry fermented sausage (Petrovská klobása) was investigated. Fatty acid profile, aldehyde contents and sensory analysis of odor and flavor were determined after drying and during seven months of storage. Between coated and control sausage, a difference was observed after two months storage in fatty acid profiles (myristic, oleic and linoleic acids), but after seven months storage there was no difference. Decrease in polyunsaturated acid content was observed (from 17.25% to 15.70%), as well as an increase in total aldehydes (from 4.54μg/g to 31.80μg/g), due to lipid oxidation during storage. After seven months storage, the content of most aldehydes was significantly lower in coated sausage than in the control. Sensory characteristics of odor and flavor were better for coated sausage, after seven months of storage. Results suggest that chitosan-oregano coating can be successfully applied to protect dry fermented sausages from lipid oxidation.
Nevena Krkić; Branislav Sojić; Vera Lazić; Ljiljana Petrović; Anamarija Mandić; Ivana Sedej; Vladimir Tomović
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-11-27
Journal Detail:
Title:  Meat science     Volume:  93     ISSN:  1873-4138     ISO Abbreviation:  Meat Sci.     Publication Date:  2012 Nov 
Date Detail:
Created Date:  2012-12-24     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  767-770     Citation Subset:  -    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address:
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