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The quality difference between frankfurters seasoned with conventional and organic spices

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2017
1713.pdf (338.9Kb)
Authors
Tomašević, I.B.
Dekić, I.V.
Aćimović, Milica
Stajić, S.B.
Tomović, V.M.
Article (Published version)
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Abstract
Frankfurters seasoned with conventional and organic garlic or coriander were investigated for the differences in taste and odor intensities, instrumental color and oxidative stability during 35 days of cold storage. Garlic powder, both organic (0.78 mg MDA/kg) and conventional (0.71 mg MDA/kg), promoted lipid oxidation compared to control frankfurters without garlic (0.52 mg MDA/kg). Consumers assessed odor (6.68) and taste (6.18) intensities of frankfurters with organic garlic significantly higher compared to the odor (4.73) and taste (4.65) of the frankfurters with conventional garlic. Color of frankfurters with organic or conventional spices was also significantly different. At the 95% confidence level, at least 20% of the consumers could distinguish between the samples with organic and conventional garlic, and at least 14% of the consumers between the samples with organic and conventional coriander. For the first time it is suggested that seasoning with organic instead of conventio...nally produced spices might improve quality characteristics of meat products.

Keywords:
Lipid oxidation / Sausages / Sensory evaluation / Spices
Source:
Acta Periodica Technologica, 2017, 48, 275-284
Publisher:
  • Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad

DOI: 10.2298/APT1748275T

ISSN: 1450-7188

Scopus: 2-s2.0-85038402315
[ Google Scholar ]
URI
http://fiver.ifvcns.rs/handle/123456789/1716
Collections
  • Radovi istraživača / Researchers' papers
Institution/Community
FiVeR
TY  - JOUR
AU  - Tomašević, I.B.
AU  - Dekić, I.V.
AU  - Aćimović, Milica
AU  - Stajić, S.B.
AU  - Tomović, V.M.
PY  - 2017
UR  - http://fiver.ifvcns.rs/handle/123456789/1716
AB  - Frankfurters seasoned with conventional and organic garlic or coriander were investigated for the differences in taste and odor intensities, instrumental color and oxidative stability during 35 days of cold storage. Garlic powder, both organic (0.78 mg MDA/kg) and conventional (0.71 mg MDA/kg), promoted lipid oxidation compared to control frankfurters without garlic (0.52 mg MDA/kg). Consumers assessed odor (6.68) and taste (6.18) intensities of frankfurters with organic garlic significantly higher compared to the odor (4.73) and taste (4.65) of the frankfurters with conventional garlic. Color of frankfurters with organic or conventional spices was also significantly different. At the 95% confidence level, at least 20% of the consumers could distinguish between the samples with organic and conventional garlic, and at least 14% of the consumers between the samples with organic and conventional coriander. For the first time it is suggested that seasoning with organic instead of conventionally produced spices might improve quality characteristics of meat products.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta Periodica Technologica
T1  - The quality difference between frankfurters seasoned with conventional and organic spices
EP  - 284
SP  - 275
VL  - 48
DO  - 10.2298/APT1748275T
ER  - 
@article{
author = "Tomašević, I.B. and Dekić, I.V. and Aćimović, Milica and Stajić, S.B. and Tomović, V.M.",
year = "2017",
abstract = "Frankfurters seasoned with conventional and organic garlic or coriander were investigated for the differences in taste and odor intensities, instrumental color and oxidative stability during 35 days of cold storage. Garlic powder, both organic (0.78 mg MDA/kg) and conventional (0.71 mg MDA/kg), promoted lipid oxidation compared to control frankfurters without garlic (0.52 mg MDA/kg). Consumers assessed odor (6.68) and taste (6.18) intensities of frankfurters with organic garlic significantly higher compared to the odor (4.73) and taste (4.65) of the frankfurters with conventional garlic. Color of frankfurters with organic or conventional spices was also significantly different. At the 95% confidence level, at least 20% of the consumers could distinguish between the samples with organic and conventional garlic, and at least 14% of the consumers between the samples with organic and conventional coriander. For the first time it is suggested that seasoning with organic instead of conventionally produced spices might improve quality characteristics of meat products.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta Periodica Technologica",
title = "The quality difference between frankfurters seasoned with conventional and organic spices",
pages = "284-275",
volume = "48",
doi = "10.2298/APT1748275T"
}
Tomašević, I.B., Dekić, I.V., Aćimović, M., Stajić, S.B.,& Tomović, V.M.. (2017). The quality difference between frankfurters seasoned with conventional and organic spices. in Acta Periodica Technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad., 48, 275-284.
https://doi.org/10.2298/APT1748275T
Tomašević I, Dekić I, Aćimović M, Stajić S, Tomović V. The quality difference between frankfurters seasoned with conventional and organic spices. in Acta Periodica Technologica. 2017;48:275-284.
doi:10.2298/APT1748275T .
Tomašević, I.B., Dekić, I.V., Aćimović, Milica, Stajić, S.B., Tomović, V.M., "The quality difference between frankfurters seasoned with conventional and organic spices" in Acta Periodica Technologica, 48 (2017):275-284,
https://doi.org/10.2298/APT1748275T . .

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