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Effect of storage temperature on chemical and organoleptic properties of homemade dry-cured bacon
Dragana Mićanović
; Sveučilište Josipa Jurja Strossmaera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
Patricija Radoš
; Sveučilište Josipa Jurja Strossmaera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
Silvio Halt
; Mesna industrija Ravlić, Osijek, Hrvatska
Lara Marinčić
; Sveučilište Josipa Jurja Strossmaera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
Ana Domaćinović
; Sveučilište Josipa Jurja Strossmaera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
Krešimir Mastanjević
; Sveučilište Josipa Jurja Strossmaera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
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* Dopisni autor.
Sažetak
The aim of this study was to examine the influence of storage temperature on chemical indicators of fat spoilage and organoleptic properties of traditional homemade dry-cured bacon. Samples produced using traditional processing methods (salting, drying, and smoking) were vacuum-packed and stored for six months at room temperature (22 °C) and storage temperature at 8 to 10 °C. Chemical analyses (acid, peroxide, and thiobarbituric number) and organoleptic evaluation (appearance, colour, odour, and taste) were performed every 28 days. The results showed that higher storage temperature significantly accelerated hydrolytic and oxidative processes in lipids, as reflected by higher acid and peroxide values and a faster increase in the thiobarbituric number. Samples stored at 22 °C exhibited more pronounced organoleptic changes, particularly in appearance and colour, whereas changes at 8–10 °C were minimal. The obtained results confirm that lower storage temperature effectively slows spoilage processes and contributes to the preservation of chemical stability and organoleptic quality of dry-cured bacon during extended storage.
Ključne riječi
dry-cured bacon; storage temperature; chemical composition; organoleptic properties
Hrčak ID:
347474
URI
Datum izdavanja:
18.5.2026.
hrvatski njemački španjolski talijanski
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