In this study, non-oxidative and oxidative thermogravimetric analysis was applied as a method for determining the thermal stability of the total lipids extracted from Zlatibor bacon in different phases of production (raw samples, 10th and 30th day of smoking and 30th day of storage). The activation energies of the thermal degradation and oxidation of the total lipids extracted from examined samples were determined. A moderate increase of the activation energy, as well as the other information gained from TG analyses, indicated that there were no significant oxidative changes in Zlatibor bacon lipids during the production and storing.
TY - JOUR
AU - Saicic, Snezana
AU - Matekalo-Sverak, Vesna
AU - Nenadović, Snežana S.
AU - Kljajević, Ljiljana M.
PY - 2013
UR - https://vinar.vin.bg.ac.rs/handle/123456789/5538
AB - In this study, non-oxidative and oxidative thermogravimetric analysis was applied as a method for determining the thermal stability of the total lipids extracted from Zlatibor bacon in different phases of production (raw samples, 10th and 30th day of smoking and 30th day of storage). The activation energies of the thermal degradation and oxidation of the total lipids extracted from examined samples were determined. A moderate increase of the activation energy, as well as the other information gained from TG analyses, indicated that there were no significant oxidative changes in Zlatibor bacon lipids during the production and storing.
T2 - International Journal of Food Properties
T1 - Thermal Stability of Total Lipids Extracted from Zlatibor Bacon
VL - 16
IS - 6
SP - 1191
EP - 1199
DO - 10.1080/10942912.2011.579672
ER -
@article{
author = "Saicic, Snezana and Matekalo-Sverak, Vesna and Nenadović, Snežana S. and Kljajević, Ljiljana M.",
year = "2013",
abstract = "In this study, non-oxidative and oxidative thermogravimetric analysis was applied as a method for determining the thermal stability of the total lipids extracted from Zlatibor bacon in different phases of production (raw samples, 10th and 30th day of smoking and 30th day of storage). The activation energies of the thermal degradation and oxidation of the total lipids extracted from examined samples were determined. A moderate increase of the activation energy, as well as the other information gained from TG analyses, indicated that there were no significant oxidative changes in Zlatibor bacon lipids during the production and storing.",
journal = "International Journal of Food Properties",
title = "Thermal Stability of Total Lipids Extracted from Zlatibor Bacon",
volume = "16",
number = "6",
pages = "1191-1199",
doi = "10.1080/10942912.2011.579672"
}
Saicic, S., Matekalo-Sverak, V., Nenadović, S. S.,& Kljajević, L. M.. (2013). Thermal Stability of Total Lipids Extracted from Zlatibor Bacon. in International Journal of Food Properties, 16(6), 1191-1199.
https://doi.org/10.1080/10942912.2011.579672
Saicic S, Matekalo-Sverak V, Nenadović SS, Kljajević LM. Thermal Stability of Total Lipids Extracted from Zlatibor Bacon. in International Journal of Food Properties. 2013;16(6):1191-1199.
doi:10.1080/10942912.2011.579672 .
Saicic, Snezana, Matekalo-Sverak, Vesna, Nenadović, Snežana S., Kljajević, Ljiljana M., "Thermal Stability of Total Lipids Extracted from Zlatibor Bacon" in International Journal of Food Properties, 16, no. 6 (2013):1191-1199,
https://doi.org/10.1080/10942912.2011.579672 . .
