Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása |
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| Authors: | Nevena Krkić,Branislav &Scaron ojić,Vera Lazić,Ljiljana Petrović,Anamarija Mandić,Ivana Sedej,Vladimir Tomović |
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| Affiliation: | 1. Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia;2. Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia |
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| Abstract: | The effect of a chitosan coating with added essential oil of oregano (Origanum vulgare) on lipid oxidation of dry fermented sausage (Petrovská klobása) was investigated. Fatty acid profile, aldehyde contents and sensory analysis of odor and flavor were determined after drying and during seven months of storage. |
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| Keywords: | Traditional sausage Chitosan Fatty acids Oxidation |
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