Exploring Chia Mucilage as a Potential Additive for Salt Reduction in Traditional Balkan Minced Meat Product Ćevap
As a conclusion, it was established that chia mucilage can help reduce the salt content, but with careful reformulation so that it does not change the sensory qualities.
Authors
- Vladimir Kurčubić (ORCID: https://orcid.org/0000-0003-2016-7345)
- Igor Tomašević (ORCID: https://orcid.org/0000-0002-1611-2264)
- Steva Lević (ORCID: https://orcid.org/0000-0001-8337-3475)
- Slaviša B. Stajić (ORCID: https://orcid.org/0000-0001-5287-8956)
- Nikola Stanišić (ORCID: https://orcid.org/0000-0002-4316-7332)
- Sanja Đurđević (ORCID: https://orcid.org/0009-0003-3619-5575)
Institutions
- University of Kragujevac (RS)
- German Institute of Food Technologies (DE)
- University of Belgrade (RS)
- Institute for Animal Husbandry (RS)
- University of Belgrade - Faculty of Agriculture
Publication Details
- Journal
- Food Technology and Biotechnology
- Published
- 2025-08-31
- DOI
- https://doi.org/10.17113/ftb.63.04.25.9071
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00