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Effect of the Addition of Staphylococus Xylosus on the Oxidative Stabilitty of Traditional Sausage (Petrovská Klobása)
- Sojic, Branislav, Dzinic, Natalija, Tomovic, Vladimir, Jokanovic, Marija, Ikonic, Predrag, Tasic, Tatjana, Skaljac, Snezana, Danilovic, Bojana, Ivic, Maja
- Procedia Food Science 2015 v.5 pp. 262-265
- Staphylococcus xylosus, malondialdehyde, meat aging, oxidative stability, sausages, sensory properties, storage time, thiobarbituric acid-reactive substances
- The effect of adding Staphylococcus xylosus on the oxidative stability and sensory properties of the traditional sausage (Petrovská klobása) subjected to industrial conditions of ripening was studied at day 0 and after 1 and 2 months of storage. During storage, TBARs values in sausages with added Staphylococcus xylosus ranged from 0.13 to 0.52mg malondialdehyde/kg significantly lower (p < 0.05) than those of control sausages. After 2 months storage, sensory properties of sausage with added Staphylococcus xylosus (4.52) was better compared to control sausage. Adding Staphylococcus xylosus can contribute to better oxidative and sensory stability of Petrovská klobása during storage.