Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/19839
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dc.contributor.authorMićović, Nathalie-
dc.contributor.authorKurćubić, Vladimir-
dc.contributor.authorTomović, Vladimir-
dc.contributor.authorSuvajdžić, Branko-
dc.contributor.authorMiletic, Nemanja-
dc.contributor.authorStajković, Silvana-
dc.contributor.authorKarabasil, Nedjeljko-
dc.contributor.authorDimitrijević, Mirjana-
dc.contributor.authorVasilev, Dragan-
dc.date.accessioned2024-01-11T12:17:02Z-
dc.date.available2024-01-11T12:17:02Z-
dc.date.issued2021-
dc.identifier.citationMićović, N., Kurćubić, V., Tomović, V., Suvajdžić, B., Miletić, N., Stajković, S., Karabasil, N., Dimitrijević, M., Vasilev, D. (2021): Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages. Fleischwirtschaft, 12, 97-104.en_US
dc.identifier.issn0015-363Xen_US
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/19839-
dc.description.abstractNitrites are used in meat processing as a preservative, but there is a need to reduce their usage because of their potential harmful effects on consumers’ health. The antioxidant potential of different herbs and spices in nitrite-reduced frankfurter type sausages and their influence on the products’ sensory properties were investigated. The results show the nitrite-reduced sausages enriched with individual herbs or spices as a source of phenolic compounds had significant antioxidant potential, which was the highest in sausages with rosemary followed by sausages with thyme, black pepper, turmeric, and red paprika. Spice-enriched sausages had better sensory properties then the control sausages after chill storage.en_US
dc.language.isoenen_US
dc.rightsinfo:eu-repo/semantics/openAccess-
dc.sourceFleischwirtschaft-
dc.subjectAntioxidanten_US
dc.subjectFrankfurteren_US
dc.subjectNitrite reductionen_US
dc.subjectSensory propertiesen_US
dc.subjectSpicesen_US
dc.titleAntioxidant potential of herbs and spices in nitrite-reduced frankfurter sausagesen_US
dc.typearticleen_US
dc.description.versionPublisheden_US
dc.type.versionPublishedVersionen_US
Appears in Collections:Faculty of Agronomy, Čačak

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