Mikroflora i kvalitet tradicionalne fermentisane kobasice lemeški kulen / Microflora and quality 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 investigations of microflora and quality of the traditional fermented sausage Lemeški Kulen are presented. During the ripening of Lemeški Kulen microflora grows very slowly; this is typical for natural ripening of fermented sausage in winter. In microflora of Lemeški Kulen dominate lactobacilli, which ferment sugar from paprika to lactic acid. During the sausage ripening the number of micrococci and enterococci decreases, while Pseudomonadaceae and Enterobacteriaceaedo not survive. At the end of ripening process aw – value is about 0.86 and pH value is about 5.5.Lemeški Kulen contains less than 30% water, more then 30% meat proteins and fat, the ratio between the fat contant and the meat proteins content is about 1.0, and the percentage of collagen content in total meat proteins is about 6.0%. Although nitrates are not used, they are detected in kulen; nitrates are originateing from paprika. During the ripening of Lemeški Kulenacid number increases, but peroxide number and TBARS – number remain unchnged. Lemeška paprika is very important for the quality of Lemeški Kulen. Lemeška paprika is different from the industrial produced paprika, because of dried paprika fruits are grinded together with seed and calix.
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