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@article{1424244,
author = {Kameník, Josef and Saláková, Alena and Hulánková, Radka and Dušková, Marta and Bořilová, Gabriela and Šedo, Ondrej and Staruch, Ladislav},
article_number = {1},
doi = {http://dx.doi.org/10.1111/jfpp.13314},
keywords = {CURED MEAT-PRODUCTS; FOOD SAFETY; SYSTEM},
language = {eng},
issn = {0145-8892},
journal = {JOURNAL OF FOOD PROCESSING AND PRESERVATION},
title = {Selected characteristics of dry fermented sausages prepared with quick-dry-slice (QDS process) technology and their comparison with traditional products},
url = {http://dx.doi.org/10.1111/jfpp.13314},
volume = {42},
year = {2018}
}
TY - JOUR
ID - 1424244
AU - Kameník, Josef - Saláková, Alena - Hulánková, Radka - Dušková, Marta - Bořilová, Gabriela - Šedo, Ondrej - Staruch, Ladislav
PY - 2018
TI - Selected characteristics of dry fermented sausages prepared with quick-dry-slice (QDS process) technology and their comparison with traditional products
JF - JOURNAL OF FOOD PROCESSING AND PRESERVATION
VL - 42
IS - 1
SP - "e13314"
EP - "e13314"
SN - 01458892
KW - CURED MEAT-PRODUCTS
KW - FOOD SAFETY
KW - SYSTEM
UR - http://dx.doi.org/10.1111/jfpp.13314
N2 - The aim of the study was to compare selected chemical, microbiological, instrumental, and sensory properties of sliced dry fermented sausages produced using quick-dry-slice (QDS) technology or by the traditional way. The fermentation process took place as standard with both the technologies employed, and the level of lactic acid and acetic acid in the QDS products corresponded to the traditional technology. QDS products showed lower pH value, higher total viable count, and lactic acid bacteria (LAB) count by approximately 1 log cfu/g (p<.05). Species determination of LAB found the presence of only Pediococcus pentosaceus in QDS products, while species of the genus Lactobacillus were also found in samples of the traditional products. The results of instrumental color analysis did not indicate statistically significant differences between the samples. The sensory analysis of the products revealed only minimal differences.
ER -
KAMENÍK, Josef, Alena SALÁKOVÁ, Radka HULÁNKOVÁ, Marta DUŠKOVÁ, Gabriela BOŘILOVÁ, Ondrej ŠEDO a Ladislav STARUCH. Selected characteristics of dry fermented sausages prepared with quick-dry-slice (QDS process) technology and their comparison with traditional products. \textit{JOURNAL OF FOOD PROCESSING AND PRESERVATION}. 2018, roč.~42, č.~1, s.~''e13314'', 10 s. ISSN~0145-8892. Dostupné z: https://dx.doi.org/10.1111/jfpp.13314.
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