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MDPI AG
The Effect of Addition of Different Amounts of Chitosan Powder to the Batter and Chitosan Coating of Tea Sausage (Dry-Fermented Sausage) on the Physico-Chemical, Sensory and Microbiological Quality
The effect of chitosan addition at amounts of 0, 0.25 and 0.50% and chitosan coating on pH, instrumental surface and cut cross-section colour (L*—lightness, a*—redness, b*—yellowness, h—hue angle, C*—chroma-saturation index and λ—dominant wavelength) and texture (hardness, springiness, cohesiveness and chewiness) parameters, and overall sensory and microbiological (TPC—total plate count and LAB—lactic acid bacteria) quality of dry-fermented sausages (tea sausage) were investigated. The addition...
Download 2026 Senka Popović , Vesna Đorđević , Sunčica Kocić-Tanackov , Dragan Vujadinović , Aleksandra Martinovic , Lato Pezo , Jelena Latinovic , Vladimir Tomovic , Nevena Hromiš
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