Selected characteristics of dry fermented sausages prepared with Quick-Dry-Slice (QDS process?) technology and their comparison with traditional products
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F18%3A43876402" target="_blank" >RIV/62157124:16270/18:43876402 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/00216224:14310/18:00103316
Výsledek na webu
<a href="https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.13314" target="_blank" >https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.13314</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/jfpp.13314" target="_blank" >10.1111/jfpp.13314</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Selected characteristics of dry fermented sausages prepared with Quick-Dry-Slice (QDS process?) technology and their comparison with traditional products
Popis výsledku v původním jazyce
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 instrumentál color analysis did not indicate statistically significant differences between the samples. The sensory analysis of the products revealed only minimal differences.
Název v anglickém jazyce
Selected characteristics of dry fermented sausages prepared with Quick-Dry-Slice (QDS process?) technology and their comparison with traditional products
Popis výsledku anglicky
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 instrumentál color analysis did not indicate statistically significant differences between the samples. The sensory analysis of the products revealed only minimal differences.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
40301 - Veterinary science
Návaznosti výsledku
Projekt
<a href="/cs/project/ED1.1.00%2F02.0068" target="_blank" >ED1.1.00/02.0068: CEITEC - central european institute of technology</a><br>
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2018
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Journal of Food Processing and Preservation
ISSN
0145-8892
e-ISSN
—
Svazek periodika
42
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
10
Strana od-do
—
Kód UT WoS článku
000419383100001
EID výsledku v databázi Scopus
2-s2.0-85017134551