o:168 Influence of polyphenols on sensory properties of fermented sausages en In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, crosssection appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280day period after sausage production. 1552099 10.1088/1755-1315/854/1/012066 2022-04-29T10:46:46.788Z 44 yes 46 Aleksandra Nikolić Institute of meat Hygiene and technology - Belgrade Influence of polyphenols on sensory properties of fermented sausages 0009-0009-0012-3418 Nevena Grković Faculty of Veterinary Medicine, University of Belgrade, Influence of polyphenols on sensory properties of fermented sausages person Sonja Đurić Faculty of Veterinary Medicine, University of Belgrade Influence of polyphenols on sensory properties of fermented sausages person Jelena Jovanović Institute of meat hygiene and technology Influence of polyphenols on sensory properties of fermented sausages person 0000-0003-0301-729X Vesna Đorđević Instiute of meat hygiene and technology Influence of polyphenols on sensory properties of fermented sausages person 0009-0008-5187-4089 Dejana Trbović Institute of meat hygiene and technology Influence of polyphenols on sensory properties of fermented sausages person 0000-0001-9357-7789 Dragan Vasilev Faculty of Veterinary Medicine, University of Belgrade Influence of polyphenols on sensory properties of fermented sausages person application/pdf 767008 https://unilib.phaidrabg.rs/o:168 no yes 16 70 92000004 71A01 IOP Conf. Series: earth and environmental science 854 IOP Conf. Series: Earth and Environmental Science IOP Publishing 2021