Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/13226
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dc.contributor.authorKurćubić, Vladimir-
dc.contributor.authorMaskovic, Pavle-
dc.contributor.authorVesković, Slavica-
dc.contributor.authorMašković, Jelena-
dc.date.accessioned2021-05-29T21:14:35Z-
dc.date.available2021-05-29T21:14:35Z-
dc.date.issued2018-
dc.identifier.citationKurćubić, V. S., Mašković, P. Z., Vesković, S. M., & Mašković, J. M. [2018]. Replacing added nitrite by Kitaibelia vitifolia extract in dry fermented Sremska sausage. Acta agriculturae Serbica, 23(45), 37-49.en_US
dc.identifier.issn0354-9542en_US
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/13226-
dc.description.abstractThe effect of replacement of nitrite by the ethanol extract of Kitaibelia vitifolia on the microbiological safety and oxidative stability of dry fermented Sremska sausages (SS) was investigated. Spices and nitrite salt were added to the control group - batch (B I). Modified nitrite-free formulations of SS were produced with the addition of two different amounts of plant extracts (360 mL per 20 kg of fillings in B II and 600 mL per 20 kg of fillings in B III). The larger addition of the herb extract revealed strong antimicrobial activity, when Minimum Inhibitory Concentrations were determined for 8 microbial strains by microdilution method. The results revealed the highest susceptibility of Escherichia coli and Proteus mirabilis. DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity showed the strongest antioxidant activity in non-vacuumed and vacuumed SS samples obtained from B III, enriched with the larger amount of the herb extract.en_US
dc.language.isoenen_US
dc.publisherUniversity of Kragujevac - Faculty of Agronomy, Čačaken_US
dc.relationUnapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih na svetskom tržištu (MPNTR - 46009)en_US
dc.relation.ispartofActa agriculturae Serbicaen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.subjectKitaibelia vitifoliaen_US
dc.subjectantimicrobial activityen_US
dc.subjectantioxidant activityen_US
dc.subjectdry fermented Sremska sausageen_US
dc.titleReplacing added nitrite by Kitaibelia vitifolia extract in dry fermented Sremska sausageen_US
dc.typeArticleen_US
dc.description.versionPublisheden_US
dc.identifier.doi10.5937/AASer1845037Ken_US
dc.type.versionPublishedVersionen_US
Appears in Collections:Faculty of Agronomy, Čačak

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