Ispitivanje važnijih promena u toku zrenja tradicionalne fermentisane kobasice lemeški kulen / Investigation of major changes during ripening of traditional fermented sausage Lemeški kulen
2012
Vuković, Ilija (Fakultet veterinarske medicine, beograd (Srbija)) | Vasilev, Dragan (Fakultet veterinarske medicine, beograd (Srbija)) | Saičić, Snežana (Institut za higijenu i tehnologiju mesa, Beograd (Srbija)) | Ivanković, Stipan (Udruženje Lemeški kulen, Svetozar Miletić (Srbija))
In this paper the results of investigation of major changes during ripening of traditional fermented dry sausage Lemeški kulen are presented. During the ripening of Lemeški kulen microfl ora is growing very slowly, what is typical for natural ripen- ing of fermented sausages in the winter. In microfl ora of Lemeški kulen lactobacilli are dominant; they ferment sugar from paprika to lactic acid. During sausage ripening the number of micrococci and enterococci decreased, while Pseudomonadaceae and Enterobacte- riaceae died out. At the end of the fi rst ripening phase, which lasted three months at low temperatures, aw value was 0,90 and pH value 5,3 and product reached bacteriological stability. At the end of the ripening process aw value decreased to 0,86 and pH value increased up to 5,5. Lemeški kulen contained less than 30% water, more than 30% meat proteins and fats, and the percentage of the collagen content in total meat proteins was 6,0 %. The fat protein content ratio was about 1,0 and the moisture-meat protein content ratio was below 1,0 (0,85). Although nitrate was not used, it was detected in the kulen; where nitrate originated from paprika. During the ripen- ing of Lemeški kulen, acid value increased by about ten times, but peroxide number and TBARS-value (Thiobarbituric Acid Reactive Substances) remained unchanged. Sweet and hot domestic paprika from Lemeš area, added in amount of 3%, is very important for the quality of Lemeški kulen, because paprika has an antioxidative effect and also infl uences the colour, fl avour and texture of sausage.
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