Open AccessEffect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)
Author(s) -
V Branislav Sojic,
R Natalija Dzinic,
M Vladimir Tomovic,
M Predrag Ikonić,
Marija Jokanović,
Z Snezana Kravic,
Tatjana Tasić,
B Snežana Škaljac
Publication year - 2016
Publication title -
acta periodica technologica/acta periodica technologica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.134
H-Index - 15
eISSN - 2406-095X
pISSN - 1450-7188
DOI - 10.2298/apt1647075s
Subject(s) - tbars , food science , starter , chemistry , odor , fermentation , taste , lipid oxidation , thiobarbituric acid , sensory analysis , polyunsaturated fatty acid , sensory system , fatty acid , lipid peroxidation , biochemistry , biology , antioxidant , organic chemistry , neuroscience
This work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovská klobása, produced with the addition of commercial starter culture (SC). Fatty acids profile, thiobarbituric acid-reactive substance (TBARS) values and sensory properties of odor and taste have been determined at the end of drying and after 2 and 5 months of storage. The sum of saturated, unsaturated and polyunsaturated fatty acids was not significantly different (P>0.05) in SC and control sausage at the end of storage. After 5 months of storage TBARS value of SC sausage amounted to 0.57 mg MDA/kg, and it was significantly lower (P<0.05) compared to control (0.84 mg MDA/kg). Also, sensory properties of odor and taste of SC sausage (3.66) were better in comparison to control (3.55). This study demonstrated that the addition of starter culture can hinder lipid oxidation and contribute to the preservation of desirable sensory characteristics of fermented sausages during a long storage period. [Projekat Ministarstva nauke Republike Srbije, br. TR31032