View More View Less
  • 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
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

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).

  • Anilakumar, K.R. & Khanum, F. (2009). Effect of bees wax polyphenols on hexachlorocyclohexane-induced oxidative stress in rat liver. Int. J. Integr. Biol (IJIB), 7, 156159.

    • Search Google Scholar
    • Export Citation
  • Ansorena, D. & Astiasarán, I. (2004). Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants. Meat Science, 67, 237244.

    • Search Google Scholar
    • Export Citation
  • Botsoglou, N.A. Fletouris, D.J. Papageorgiou, G.E., Vassilopoulos, V.N., Mantis, A.J. & Trakatellis, A.G. (1994). Rapid, sensitive and specific thiobarbituric acid methor for measurement of lipid peroxidatipon in animal tissue, food and feedstuffsamples, J. Agr. Food Chem., 42, 19311937.

    • Search Google Scholar
    • Export Citation
  • Hromiš, N., Lazic, V., Markov, S., Vaštag, Ž., Popovic, S., Šuput, D., Džinic, N., Velicanski, A. & Popovic, LJ. (2015). Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax. J. Food Eng., 158, 8693.

    • Search Google Scholar
    • Export Citation
  • ISO (1978): Meat and meat products. Determination of nitrogen content (reference method). International Organisation for Standardisation, Geneva, Switzerland, No. ISO 937, 3 pages.

    • Search Google Scholar
    • Export Citation
  • ISO (1973): Meat and Meat Products. Determination of total fat content. International Organisation for Standardisation, Geneva, Switzerland, No. ISO 1443, 2 pages.

    • Search Google Scholar
    • Export Citation
  • ISO (1993): Sensory analysis. General guidance for the selection, training and monitoring of assessors — Part 1: Selected assessors. International Organisation for Standardisation, Geneva, Switzerland, No. ISO 8586-1, 24 pages.

    • Search Google Scholar
    • Export Citation
  • ISO (1997): Meat and meat products — Determination of moisture content (reference method), International Organization for Standardization, Geneva, Switzerland, No. ISO 1442, 4 pages.

    • Search Google Scholar
    • Export Citation
  • ISO. (2003): Sensory analysis. Guidelines for the use of quantitative response scales. International Organisation for Standardisation, Geneva, Switzerland, No. ISO 4121, 9 pages.

    • Search Google Scholar
    • Export Citation
  • ISO (2008): Sensory analysis. General guidance for the selection, training and monitoring of assessors — Part 2: Expert sensory assessors. International Organisation for Standardisation Geneva, Switzerland, No. ISO8586-2, 15 pages.

    • Search Google Scholar
    • Export Citation
  • Krkic, N., Lazic, V., Savatic, S., Šojic, B., Petrovic, LJ. & Šuput, D. (2012). Application of chitosan coating with oregano essential oil on dry fermented sausage. Properties of chitosan-laminated collagen film. J. Food Nutr. Res., 51, 6068.

    • Search Google Scholar
    • Export Citation
  • Krkic, N., Šojic, B., Lazic, V., Petrovic, LJ., Mandic, A., Sedej, I., Tomovic, V. & Džinic, N. (2013a). Effect of chitosan–caraway coating on lipid oxidation of traditional dry fermented sausage. Food Control, 32, 719723.

    • Search Google Scholar
    • Export Citation
  • Krkic, N., Šojic, B., Lazic, V., Petrovic, LJ., Mandic, A., Sedej, I. & Tomovic, V. (2013). Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása. Meat Science, 93, 767770.

    • Search Google Scholar
    • Export Citation
  • Mandic, A. (2007): Antioksidativna svojstva ekstrakata semena sorti belog grožda (Antioxidant activities of grape seed extracts from white grape varieties). Ph. D. Thesis, University of Novi Sad, Serbia, pp. 3444.

    • Search Google Scholar
    • Export Citation
  • Mandic, A., Sedej, I., Sakac, M. & Mišan, A. (2012). Static headspace gas chromatographic method for aldehydes determination in crackers. Food Anal. Method., 6, 6168.

    • Search Google Scholar
    • Export Citation
  • Mohan, C.O., Ravishankar, C.N., Lalitha, K.V. & SRINIVASA Gopal, T.K. (2012). Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloid., 26, 167174.

    • Search Google Scholar
    • Export Citation
  • Petrovic, LJ., Džinic, N., Tomovic, V., Ikonic, P. & Tasic, T. (2007): Code of practice registered geographical indication Petrovská klobása. Republic of Serbia: Intellectual Property Office, Decision No. 9652/06 G-03/06, 71 pages.

    • Search Google Scholar
    • Export Citation
  • Qiu, X., Chen, S., Liu, G. & Yang, Q. (2014). Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 °C by chitosan coating incorporated with citric acid or licorice extract. Food Chem., 162, 156160.

    • Search Google Scholar
    • Export Citation
  • Rubio, B., Martínez, B., García-Cachán, M., Rovira, J. & Jaime, I. (2008). Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono- and polyunsaturated fatty acids. Meat Sci., 80, 11821187.

    • Search Google Scholar
    • Export Citation
  • Sl. Glasnik RS (2015): Pravilnik o kvalitetu usitnjenog mesa, poluproizvoda od mesa i proizvoda od mesa. (Rule book on the quality of ground meat, semi-finished meat and meat products) Official Gazette RS, 94/2015, 48 pages.

    • Search Google Scholar
    • Export Citation
  • Šojic, B., Tomovic, V., Kocic-Tanackov, S., Škaljac, S., Ikonic, P., Džinic, N., Živkovic, N., Jokanovic, M., Tasic, T. & Kravic, S. (2015). Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage. Food Control, 54, 282286.

    • Search Google Scholar
    • Export Citation
  • The, P.D., Debeaufort, F., Voilley, A. & Luu, D. (2009). Influence of hydrocolloid nature on the structure and functional properties of emulsified edible films. Food Hydrocolloid., 23, 691699.

    • Search Google Scholar
    • Export Citation
  • Valencia, I., Ansorena, D. & Astiasarán, I. (2006). Stability of linseed and antioxidants containing dry fermented sausages: a study of the lipid fraction during different storage conditions. Meat Sci., 73, 269277.

    • Search Google Scholar
    • Export Citation
  • Vargas, M., Albors, A., Chiralt, A. & Gonzalez-Martinez, C. (2009). Characterization of chitosan-oleic acid composite films. Food Hydrocolloid., 23, 536547.

    • Search Google Scholar
    • Export Citation

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jun 2021 9 0 0
Jul 2021 2 0 0
Aug 2021 1 0 0
Sep 2021 4 0 0
Oct 2021 4 0 0
Nov 2021 5 0 0
Dec 2021 0 0 0