0000000001088201

AUTHOR

Sunčica Kocić-tanackov

showing 2 related works from this author

Application of porcini mushroom ( Boletus edulis ) to improve the quality of frankfurters

2020

The antioxidant and antimicrobial properties of Boletus edulis decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during the storage. The incorporation of B. edulis in cooked sausages resulted in the significantly higher hardness of frankfurters in comparison with control, during chilled storage. Mushroom addition significantly affected the color of sausages throughout storage, but no deficiencies in sensory acceptance test were obtained. Generally, this mushroom can be used as a natu…

2. Zero hungerMushroombiologyChemistryGeneral Chemical Engineeringfungi0402 animal and dairy sciencefood and beverages04 agricultural and veterinary sciencesGeneral Chemistrybiology.organism_classification040401 food science040201 dairy & animal science0404 agricultural biotechnologyBoletus edulisFood scienceFood ScienceJournal of Food Processing and Preservation
researchProduct

The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

2019

The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p &lt

animal structuresantioxidantHealth (social science)MicroorganismDecoctionPlant ScienceShelf lifeHealth Professions (miscellaneous)MicrobiologyArticlenatural extractsIngredient0404 agricultural biotechnologymushroomFood scienceCantharellus2. Zero hungerMushroombiologyChemistryfungi0402 animal and dairy sciencefood and beverages04 agricultural and veterinary sciencesbiology.organism_classificationAntimicrobial040401 food science040201 dairy & animal sciencenervous systemantimicrobialshelf lifesensory characteristicspsychological phenomena and processesFood ScienceMesophileFoods
researchProduct