1. Branislav Šojić, University of Novi Sad, Faculty of Technology, Serbia, Serbia
2. Vladimir Tomović, University of Novi Sad, Faculty of Technology, Serbia, Serbia
3. Natalija Džinić, University of Novi Sad, Faculty of Technology, Serbia, Serbia
4. Jovo Savanović, MI ''DIM-DIM'' d.o.o., Laktaši, Bosnia and Herzegovina,
Republic of Srpska, Bosnia and Herzegovina
5. Danica Savanović, Tehnološki fakultet Univerziteta u Banjoj Luci,
Republic of Srpska, Bosnia and Herzegovina
The purpose of this study was to evaluate the effect of caraway essential oil (CO) on the quality of pork cooked sausages. Pork cooked sausages with different concentrations of CO (0.1, 0.25 and 0.5 µl/g) and control (without CO) were prepared. PH, thiobarbituric acid-reactive substance (TBARS) values and sensory panel scores have been assessed. The addition of CO had no significantly (p>0.05) effect on pH values of pork cooked sausages. The addition of CO (all three concentrations) significantly (p<0.05) decreased TBARS values compared to control. The flavor of sausages produced with the addition of 0.1 µl/g CO were moderate/large difference (p<0.05) compared to control. This study shows the significant antioxidant activity of caraway essential oil, as well as potential of its utilization in production of pork cooked sausages to enhance quality.
Ključne reči :
Tematska oblast:
Prehrambene tehnologije
Datum:
01.07.2016.
XI Savjetovanje hemičara, tehnologa i ekologa Republike Srpske
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