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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 and 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, vol.~42, No~1, p.~''e13314'', 10 pp. ISSN~0145-8892. Available from: https://dx.doi.org/10.1111/jfpp.13314.
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