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dc.rights.licenseopenAccess-
dc.contributor.authorGrujović, Mirjana-
dc.contributor.authorZugic Petrovic, Tanja-
dc.contributor.authorMladenovic, Katarina-
dc.contributor.authorTomović, Vladimir M.-
dc.contributor.authorKocic-Tanackov, Suncica-
dc.contributor.authorSemedo-Lemsaddek, Teresa-
dc.date.accessioned2021-12-14T09:37:33Z-
dc.date.available2021-12-14T09:37:33Z-
dc.date.issued2022-
dc.identifier.issn0023-6438en_US
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/13792-
dc.description.abstractThis research aimed to investigate and compare traditional products called “duvan chvarci” produced using pork meat and fat, originated from local households and industries. Physical and chemical analysis demonstrated differences among the examined products, mostly in total chloride content and TBARS values. Samples collected at local households showed finer color (higher lightness and yellowness) and sensory properties (rated as “extremely acceptable”), while industrial products were rated between “very acceptable” and “extremely acceptable“. Microbiological analysis exhibited that enterobacteria, coagulase-positive staphylococci, Salmonella spp., Shigella spp., and fungi were absent from all meat products. Dominant microbiota was identified as Lactobacillus spp. and Staphylococcus spp. All tested isolates showed γ-haemolysis on blood agar plates. Tested Staphylococcus spp. were sensitive to novobiocin while Lactobacillus isolates demonstrated sensitivity to ampicillin, chloramphenicol, clindamycin, erythromycin, tetracycline, gentamycin, and streptomycin. None of the tested isolates showed full resistance to antibiotics. Overall, results indicated that duvan chvarci is a microbiological safe product and provided the initial evidence regarding the physical, chemical, technological, and sensory properties of this widely consumed product in the Balkans.en_US
dc.rightsinfo:eu-repo/semantics/openAccess-
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.sourceLWTen_US
dc.subjectduvan chvarcien_US
dc.subjectsensory profileen_US
dc.subjectphysicochemical and technological featuresen_US
dc.subjectmicrobiotaen_US
dc.titleDuvan chvarci: Product characterization and comparison between traditional and industrial productionen_US
dc.typearticleen_US
dc.description.versionAccepted for publishingen_US
dc.identifier.doi10.1016/j.lwt.2021.112895en_US
dc.type.versionWorkingVersionen_US
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