Influence of the extract of basil on the oxidative changes, microbiological image and sensory properties in semi-durable sausages

Kuzelov, Aco and Andronikov, Darko and Taskov, Nako and Sofijanova, Elenica and Saneva, Dusica and Kletnikoski, Petar and Naseva, Dijana (2014) Influence of the extract of basil on the oxidative changes, microbiological image and sensory properties in semi-durable sausages. In: Food Science, Engineering and Technologies, 24-25 Oct 2014, Plovdiv, Bulgaria.

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Abstract

This paper presents the influence of the basil extract (Ocimunum Basilicum) on the oxidative changes and durability of semi-durable sausage during the storage of sausage at a temperature of +4 ° C. Control sample (sample 1) and sample with supplement 0,2 g/kg extract basil (sample 2) were examined. Changes were monitored in the content of acid degree, peroxide number, free fatty acids, microbiological image and sensory analysis image. Peroxide number, acid degree, free fatty acids and microbiological condition were checked on the 1st , 7th, 16th, 34th, 45th and 60th day of production, and sensory analysis was done on the first day and the 60th day of production. Sausages produced with the addition of 0,2 g/kg extract of basil had smaller oxidative changes, better microbiological image and the better sensory properties.

Item Type: Conference or Workshop Item (Paper)
Subjects: Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Aco Kuzelov
Date Deposited: 27 Jan 2015 10:14
Last Modified: 09 Apr 2015 07:43
URI: http://eprints.ugd.edu.mk/id/eprint/12104

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