Duvan chvarci : product characterization and comparison between traditional and industrial production

Detalhes bibliográficos
Autor(a) principal: Grujovic, Mirjana
Data de Publicação: 2022
Outros Autores: Petrovic, Tanja D. Zugic, Mladenovic, Katarina G., Tomovic, Vladimir M., Kocic-Tanackov, Suncica D., Semedo-Lemsaddek, Teresa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/25203
Resumo: Research Areas: Food Science & Technology
id RCAP_17150847272d2f2ac94beca0ce3f59e4
oai_identifier_str oai:repositorio.ul.pt:10400.5/25203
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Duvan chvarci : product characterization and comparison between traditional and industrial productionTraditional meat productDuvan chvarciSensory profilePhysicochemical and technological featuresMicrobiotaResearch Areas: Food Science & TechnologyThis 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 microbiologically safe product and provided the initial evidence regarding the physical, chemical, technological, and sensory properties of this widely consumed product in the Balkans.ElsevierRepositório da Universidade de LisboaGrujovic, MirjanaPetrovic, Tanja D. ZugicMladenovic, Katarina G.Tomovic, Vladimir M.Kocic-Tanackov, Suncica D.Semedo-Lemsaddek, Teresa2022-08-22T19:30:48Z2022-01-152022-01-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/25203engGrujovic M, Petrovic TDZ. Mladenovic KG, Tomovic VM, Kocic-Tanackov SD, Semedo-Lemsaddek T. 2022. Duvan chvarci : product characterization and comparison between traditional and industrial production. LWT-Food Science and Technology, 154:112895. DOI: https://doi.org/10.1016/j.lwt.2021.1128950023-6438https://doi.org/10.1016/j.lwt.2021.1128951096-1127info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-11-20T18:35:58Zoai:repositorio.ul.pt:10400.5/25203Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-11-20T18:35:58Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Duvan chvarci : product characterization and comparison between traditional and industrial production
title Duvan chvarci : product characterization and comparison between traditional and industrial production
spellingShingle Duvan chvarci : product characterization and comparison between traditional and industrial production
Grujovic, Mirjana
Traditional meat product
Duvan chvarci
Sensory profile
Physicochemical and technological features
Microbiota
title_short Duvan chvarci : product characterization and comparison between traditional and industrial production
title_full Duvan chvarci : product characterization and comparison between traditional and industrial production
title_fullStr Duvan chvarci : product characterization and comparison between traditional and industrial production
title_full_unstemmed Duvan chvarci : product characterization and comparison between traditional and industrial production
title_sort Duvan chvarci : product characterization and comparison between traditional and industrial production
author Grujovic, Mirjana
author_facet Grujovic, Mirjana
Petrovic, Tanja D. Zugic
Mladenovic, Katarina G.
Tomovic, Vladimir M.
Kocic-Tanackov, Suncica D.
Semedo-Lemsaddek, Teresa
author_role author
author2 Petrovic, Tanja D. Zugic
Mladenovic, Katarina G.
Tomovic, Vladimir M.
Kocic-Tanackov, Suncica D.
Semedo-Lemsaddek, Teresa
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Grujovic, Mirjana
Petrovic, Tanja D. Zugic
Mladenovic, Katarina G.
Tomovic, Vladimir M.
Kocic-Tanackov, Suncica D.
Semedo-Lemsaddek, Teresa
dc.subject.por.fl_str_mv Traditional meat product
Duvan chvarci
Sensory profile
Physicochemical and technological features
Microbiota
topic Traditional meat product
Duvan chvarci
Sensory profile
Physicochemical and technological features
Microbiota
description Research Areas: Food Science & Technology
publishDate 2022
dc.date.none.fl_str_mv 2022-08-22T19:30:48Z
2022-01-15
2022-01-15T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/25203
url http://hdl.handle.net/10400.5/25203
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Grujovic M, Petrovic TDZ. Mladenovic KG, Tomovic VM, Kocic-Tanackov SD, Semedo-Lemsaddek T. 2022. Duvan chvarci : product characterization and comparison between traditional and industrial production. LWT-Food Science and Technology, 154:112895. DOI: https://doi.org/10.1016/j.lwt.2021.112895
0023-6438
https://doi.org/10.1016/j.lwt.2021.112895
1096-1127
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
_version_ 1817549320087404544

Registros relacionados