Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása.

@article{Krki2013LipidOC,
  title={Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovsk{\'a} klob{\'a}sa.},
  author={Nevena Krki{\'c} and Branislav {\vS}oji{\'c} and V. L. Lazic and Ljiljana Petrovic and Anamarija I. Mandic and Ivana J. Sedej and Vladimir Tomovi{\'c}},
  journal={Meat science},
  year={2013},
  volume={93 3},
  pages={
          767-70
        }
}
The effect of a chitosan coating with added essential oil of oregano (Origanum vulgare) on lipid oxidation of dry fermented sausage (Petrovská klobása) was investigated. Fatty acid profile, aldehyde contents and sensory analysis of odor and flavor were determined after drying and during seven months of storage. Between coated and control sausage, a difference was observed after two months storage in fatty acid profiles (myristic, oleic and linoleic acids), but after seven months storage there… CONTINUE READING

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