The effects of storage and hop extract on aroma and flavour compounds in Balkan-style sausages packed under a CO-containing anaerobic atmosphere.

Changes in the levels of pH, lactic acid, acetic acid, headspace volatile compounds, and spoilage odour intensity during a 35 day refrigerated storage period in two sets of a Balkan-style fresh sausage, a control sausage (CON) and a sausage containing an aqueous hop extract (HOP), packaged under a 20% CO and 80% N atmosphere were evaluated. Storage resulted in progressive sausage acidification and increased the levels of acetic acid, 1-methylbutanol, ethyl acetate, ethyl hexanoate, and 2-ethylhexanol; all of which are associated with anaerobic microbial metabolism under sugar restricted conditions. Storage decreased the levels of hexanal, heptanal, pentanol, and garlic-derived organosulfur compounds.

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO-Containing Anaerobic Atmosphere: Effect of the Addition of Essential Oil and Hops Extract.

Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), with Boiss essential oil (1 mL/kg), or a combination of both (15 and 0.5 mL/kg, respectively), and refrigerator-stored under a 20% CO and 80% N atmosphere.

Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina.

The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related to food waste and using the quality function deployment for environment model, correlated reasons for discarding food waste and beliefs associated with food waste. Based on this study, it is estimated that around 2.