WASET
	%0 Journal Article
	%A Branislav V. Šojić and  Ljiljana S. Petrović and  Vladimir M. Tomović and  Natalija R. Džinić and  Anamarija I. Mandić and   Snežana B. Škaljac and  Marija R. Jokanović and  Predrag M. Ikonić and  Tatjana A. Tasić and  Ivana J. Sedej 
	%D 2014
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 89, 2014
	%T Effect of Ripening Conditions and Storage Time on Oxidative and Sensory Stability of Petrovská Klobása Sausage
	%U https://publications.waset.org/pdf/9998086
	%V 89
	%X The influence of ripening conditions (traditional and industrial) on oxidative and sensory stability of dry fermented sausage (Petrovská klobása), during 7 months of storage, was investigated. During the storage period the content of free fatty acids was significantly higher (P<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions of drying. At the end of the storage period, content of hexanal in the sausage subjected to traditional conditions of ripening (1.67μg/g) was significantly lower (P<0.05) in comparison with this content in the sausage subjected to industrial conditions of ripening (4.94µg/g). Traditional conditions of ripening at lower temperatures have led to better sensory properties of odor and taste of traditional dry fermented sausage, Petrovská klobása after 2 and 7 months of storage.

	%P 420 - 423