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Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region

Fernanda Galgano ; Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus Macchia Romana, I-85100 Potenza, Italy
Fabio Favati ; Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus Macchia Romana, I-85100 Potenza, Italy
Maria Schirone ; Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus Macchia Romana, I-85100 Potenza, Italy
Maria Martuscelli ; Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus Macchia Romana, I-85100 Potenza, Italy
Maria Antonietta Crudele ; Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus Macchia Romana, I-85100 Potenza, Italy

Puni tekst: engleski, pdf (106 KB) str. 253-258 preuzimanja: 337* citiraj
APA 6th Edition
Galgano, F., Favati, F., Schirone, M., Martuscelli, M. i Crudele, M.A. (2003). Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region. Food Technology and Biotechnology, 41 (3), 253-258. Preuzeto s https://hrcak.srce.hr/118636
MLA 8th Edition
Galgano, Fernanda, et al. "Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region." Food Technology and Biotechnology, vol. 41, br. 3, 2003, str. 253-258. https://hrcak.srce.hr/118636. Citirano 28.10.2021.
Chicago 17th Edition
Galgano, Fernanda, Fabio Favati, Maria Schirone, Maria Martuscelli i Maria Antonietta Crudele. "Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region." Food Technology and Biotechnology 41, br. 3 (2003): 253-258. https://hrcak.srce.hr/118636
Harvard
Galgano, F., et al. (2003). 'Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region', Food Technology and Biotechnology, 41(3), str. 253-258. Preuzeto s: https://hrcak.srce.hr/118636 (Datum pristupa: 28.10.2021.)
Vancouver
Galgano F, Favati F, Schirone M, Martuscelli M, Crudele MA. Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region. Food Technology and Biotechnology [Internet]. 2003 [pristupljeno 28.10.2021.];41(3):253-258. Dostupno na: https://hrcak.srce.hr/118636
IEEE
F. Galgano, F. Favati, M. Schirone, M. Martuscelli i M.A. Crudele, "Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region", Food Technology and Biotechnology, vol.41, br. 3, str. 253-258, 2003. [Online]. Dostupno na: https://hrcak.srce.hr/118636. [Citirano: 28.10.2021.]

Sažetak
The influence of indigenous starter cultures on the free fatty acids content during ripening of »salsiccia«, a typical dry fermented sausage produced in the Basilicata region, was studied. Three batches of »salsiccia« were produced using different starter mixtures
(Lactobacillus sakei G20 and Staphylococcus xylosus S81; L. sakei G20 and S. xylosus S142; L. sakei G20 and S. xylosus S206), while the control batch was produced without a starter. The amounts of free fatty acids present in the samples at the end of the ripening period were not significantly different, suggesting that the lipolytic enzymes naturally occurring in meat could play a predominant role in the free fatty acids release. Oleic and linoleic acids were present in the highest concentrations, while only small quantities of short chain fatty acids were detected, with acetic acid being the most representative one.

Ključne riječi
lipolysis; free fatty acids; ripening; sausages; starter

Hrčak ID: 118636

URI
https://hrcak.srce.hr/118636

Posjeta: 460 *