Please use this identifier to cite or link to this item: https://biore.bio.bg.ac.rs/handle/123456789/2876
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dc.contributor.authorSimunovic, Sen_US
dc.contributor.authorDjordjevic, Ven_US
dc.contributor.authorBogdanovic, Sen_US
dc.contributor.authorDimkić, Ivicaen_US
dc.contributor.authorStanković, Slavišaen_US
dc.contributor.authorNovakovic, Sen_US
dc.contributor.authorTomasevic, Ien_US
dc.date.accessioned2019-10-28T13:32:19Z-
dc.date.available2019-10-28T13:32:19Z-
dc.date.issued2019-09-
dc.identifier.urihttps://biore.bio.bg.ac.rs/handle/123456789/2876-
dc.description.abstract“Pirot ironed” is a traditional Serbian dry-fermented sausage manufactured in the southeast of Serbia. The changes in the chemical attributes of Pirot ironed sausage were followed during ripening. Samples were taken on the processing days 0, 7, 14, 21 and 28. Pirot ironed sausage was produced from the most valuable cuts of beef and chevon, without addition of starter cultures or fat tissues. Sausages were manufactured in a traditional drying/ripening chamber, where they were pressed every two days to acquire the typical flat form and to speed up the drying. The final water activity was 0.839. The lowest pH value recorded was 5.30 on the processing day 28. During ripening, the water content decreased significantly from 74.72% to 40.32%, while the protein and the fat amounts increased significantly from 19.12% to 45.79% and from 1.22% to 6.21%, respectively. Up to now, the properties of Pirot ironed sausage have not been recognized or published in scientific literature in spite of the long tradition and popularity of this meat product in Serbia.en_US
dc.language.isoenen_US
dc.relation.ispartofIOP Conference Series: Earth and Environmental Scienceen_US
dc.titleChanges in chemical attributes during ripening of traditional fermented sausage, “Pirot ironed”en_US
dc.typeConference Paperen_US
dc.relation.conferenceThe 60th International Meat Industry Conference (MEATCON 2019)en_US
dc.description.rankM33en_US
item.languageiso639-1en-
item.cerifentitytypePublications-
item.openairetypeConference Paper-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.deptChair of Biochemistry and Molecular Biology-
crisitem.author.deptChair of Microbiology-
crisitem.author.orcid0000-0002-0425-5938-
crisitem.author.orcid0000-0003-0527-8741-
Appears in Collections:Conference paper
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