The influence of savory on colour, odour and taste of frankfurters
Abstract The aim of this paper was to assess the influence of savory on colour, odour and taste of vacuum-packed frankfurters during 28 days of storage. Powdered, dried savory (0.1%, 0.3% and 0.5%) was added to frankfurters, while control frankfurters were produced without herbs or spices. Assessmen...
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Published in | IOP conference series. Earth and environmental science Vol. 854; no. 1; pp. 12044 - 12047 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
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Abstract | Abstract
The aim of this paper was to assess the influence of savory on colour, odour and taste of vacuum-packed frankfurters during 28 days of storage. Powdered, dried savory (0.1%, 0.3% and 0.5%) was added to frankfurters, while control frankfurters were produced without herbs or spices. Assessment of colour, odour and taste acceptability of the frankfurters was performed by a panel of five assessors using a quantitative descriptive test, and the results of the ranking test were analysed statistically. When used at the levels of 0.1% and 0.3% in the sausages, savory did not have a negative influence on frankfurter colour, while quantities of 0.5% adversely affected frankfurter colour. Savory in the smaller amounts of 0.1% and 0.3% stimulated development of a pleasant odour and taste in the frankfurters, while 0.5% savory had an undesirable effect on these sensory attributes. |
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AbstractList | The aim of this paper was to assess the influence of savory on colour, odour and taste of vacuum-packed frankfurters during 28 days of storage. Powdered, dried savory (0.1%, 0.3% and 0.5%) was added to frankfurters, while control frankfurters were produced without herbs or spices. Assessment of colour, odour and taste acceptability of the frankfurters was performed by a panel of five assessors using a quantitative descriptive test, and the results of the ranking test were analysed statistically. When used at the levels of 0.1% and 0.3% in the sausages, savory did not have a negative influence on frankfurter colour, while quantities of 0.5% adversely affected frankfurter colour. Savory in the smaller amounts of 0.1% and 0.3% stimulated development of a pleasant odour and taste in the frankfurters, while 0.5% savory had an undesirable effect on these sensory attributes. Abstract The aim of this paper was to assess the influence of savory on colour, odour and taste of vacuum-packed frankfurters during 28 days of storage. Powdered, dried savory (0.1%, 0.3% and 0.5%) was added to frankfurters, while control frankfurters were produced without herbs or spices. Assessment of colour, odour and taste acceptability of the frankfurters was performed by a panel of five assessors using a quantitative descriptive test, and the results of the ranking test were analysed statistically. When used at the levels of 0.1% and 0.3% in the sausages, savory did not have a negative influence on frankfurter colour, while quantities of 0.5% adversely affected frankfurter colour. Savory in the smaller amounts of 0.1% and 0.3% stimulated development of a pleasant odour and taste in the frankfurters, while 0.5% savory had an undesirable effect on these sensory attributes. |
Author | Djordjevic, V Karan, D Babic Milijasevic, J Nikolic, A Lukic, M Parunovic, N Jovanovic, J |
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References | Savić (EES_854_1_012044bib1) 1982 (EES_854_1_012044bib5) 2012 Milanović Stevanović (EES_854_1_012044bib11) 2006; 47 Karan (EES_854_1_012044bib12) 2019; 333 Baltić (EES_854_1_012044bib8) 1992 Milanović Stevanović (EES_854_1_012044bib10) 1999 Karan (EES_854_1_012044bib3) 2008; 49 (EES_854_1_012044bib7) 2013 (EES_854_1_012044bib6) 2013 (EES_854_1_012044bib9) 2014/2015 Jančić (EES_854_1_012044bib2) 1995 Polić (EES_854_1_012044bib4) 1978; 12 |
References_xml | – year: 2012 ident: EES_854_1_012044bib5 article-title: Determination of essential oil content, SRPS EN ISO 6571 – year: 1995 ident: EES_854_1_012044bib2 contributor: fullname: Jančić – volume: 333 year: 2019 ident: EES_854_1_012044bib12 article-title: The 60th International Meat Industry Conference MEATCON 2019. September 2019, Kopaonik, Serbia publication-title: IOP Conf. Series: Earth and Environmental Science doi: 10.1088/1755-1315/333/1/012069 contributor: fullname: Karan – year: 1982 ident: EES_854_1_012044bib1 contributor: fullname: Savić – year: 1992 ident: EES_854_1_012044bib8 contributor: fullname: Baltić – volume: 12 start-page: 59 year: 1978 ident: EES_854_1_012044bib4 publication-title: Meat Technol. contributor: fullname: Polić – volume: 47 start-page: 38 year: 2006 ident: EES_854_1_012044bib11 publication-title: Meat Technol. contributor: fullname: Milanović Stevanović – year: 2013 ident: EES_854_1_012044bib7 article-title: Sensory analysis – Ranking test, SRPS ISO 8587 – volume: 49 start-page: 117 year: 2008 ident: EES_854_1_012044bib3 publication-title: Meat Technol. contributor: fullname: Karan – year: 1999 ident: EES_854_1_012044bib10 contributor: fullname: Milanović Stevanović – year: 2013 ident: EES_854_1_012044bib6 article-title: Sensory analysis – Quantitative descriptive test, SRPS ISO 6658 – year: 2014/2015 ident: EES_854_1_012044bib9 article-title: Regulation on the quality of spices, extracts of spices and a mixture of spices |
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The aim of this paper was to assess the influence of savory on colour, odour and taste of vacuum-packed frankfurters during 28 days of storage.... The aim of this paper was to assess the influence of savory on colour, odour and taste of vacuum-packed frankfurters during 28 days of storage. Powdered, dried... |
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SubjectTerms | Color Frankfurters Odor Sausages Sensory properties Spices Taste Vacuum packaging |
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Title | The influence of savory on colour, odour and taste of frankfurters |
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