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  • a University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
  • | b University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
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The aim of this paper was to examine the effect of chitosan coating with the addition of caraway essential oil and beeswax on lipid oxidation protection, as well as aroma and water content preservation of traditional dry fermented Petrovská klobása sausage.

During the entire storage period, TBARS index value in coated sausage was lower compared to the control (P<0.05). After two months of storage, TBARS index value in control and coated sausages were 0.94±0.04 mg kg–1 and 0.66±0.03 mg kg–1, while after seven months of storage, these values were 0.82±0.05 mg kg–1 and 0.67±0.02 mg kg–1, respectively. While content of saturated aliphatic aldehydes increased in control sausage (P<0.05), it remained unchanged in coated sausage during 7 months of storage. Lipid oxidation protective effect could be correlated to higher marks for aroma of coated sausage during the entire storage period (P<0.05). Coating slowed moisture loss of coated sausage compared to the control (P<0.05).

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