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Title: | Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented "Pirot 'Ironed' Sausage" |
Authors: | Bogdanović, Svetlana Stanković, Slaviša Berić, Tanja Tomasevic, Igor Heinz, Volker Terjung, Nino Dimkić, Ivica |
Keywords: | bacteriobiota;chemical analysis;colorimetric characteristics;metabarcoding analysis;textural parameters;traditional manufacturing;“Pirot ‘ironed’ sausage” |
Issue Date: | 3-Feb-2023 |
Rank: | M21 |
Journal: | Foods (Basel, Switzerland) |
Volume: | 12 |
Issue: | 3 |
Start page: | 664 |
Abstract: | "Pirot 'ironed' sausage" (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical-chemical properties (pH, water activity, fats, moisture, and protein contents) were examined in the initial meat batter stuffing and during ripening. Total bacterial diversity was examined at different time points using both cu... |
URI: | https://biore.bio.bg.ac.rs/handle/123456789/6623 |
ISSN: | 2304-8158 |
DOI: | 10.3390/foods12030664 |
Appears in Collections: | Journal Article |
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