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2006, vol. 47, iss. 1-2, pp. 38-44
Effect of aromatic herbs on fermented sausage lipid changes during ripening and storage
aInstitute of Meat Hygiene and Technology, Belgrade, Serbia
bUniversity of Belgrade, Faculty of Veterinary Medicine, Serbia
cIM 'Neoplanta', Novi Sad
The effect of different quantities (1, 3 and 5 g/kg) of basil, savory and thyme on hydrolytic and oxidative changes of fat during ripening of fermented sausages, as well as their storage -18°C were studied. According to the results obtained, it can be concluded that these spices in the quantity of 1 to 5g/kg do not cause the increase in values of hydrolytic and oxidative changes in fat. Their use in the quantity of 5 g/kg during the storage resulted in lower degree of oxidative changes expressed in TBK values.
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article language: Serbian
document type: Original Scientific Paper
published in SCIndeks: 02/06/2007

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