Open Science Research Excellence
%0 Journal Article
%A Vladimir M. Tomović and  Branislav V. Šojić and  Predrag M. Ikonić and  Ljiljana S. Petrović and  Anamarija I. Mandić and  Natalija R. Džinić and  Snežana B. Škaljac and  Tatjana A. Tasić and  Marija R. Jokanović
%D 2014 
%J  International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering
%B World Academy of Science, Engineering and Technology
%I International Science Index 93, 2014
%T Effect of Packaging Methods and Storage Time on Oxidative Stability of Traditional Fermented Sausage
%V 93
%X In this paper influence of packaging method (vacuum
and modified atmosphere packaging) on lipid oxidative stability and
sensory properties of odor and taste of the traditional sausage
Petrovská klobása were examined. These parameters were examined
during storage period (7 months). In the end of storage period,
vacuum packed sausage showed better oxidative stability. Propanal
content was significantly lower (P<0.05) in vacuum packed sausage
compared to these values in unpacked and modified atmosphere
packaging sausage. Hexanal content in vacuum packed sausage was
1.85 μg/g, in MAP sausage 2.98 μg/g and in unpacked sausage 4.94
μg/g. After 2 and 7 months of storage, sausages packed in vacuum
had the highest grades for sensory properties of odor and taste.

%P 982 - 985