Contribution to knowledge of major quality parameters of traditional (domestic) kulen
2011
Vuković, I., Faculty of Veterinary Medicine, Belgrade (Serbia) | Saičić, S., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Vasilev, D., Faculty of Veterinary Medicine, Belgrade (Serbia)
In this paper, results of the study of sensory properties, pH value and chemical composition of traditional or domestic kulen are presented. Results show certain disharmony between sensory and chemical and nutritional quality parameters, i.e. sensory quality of kulen is poorer than the chemical composition of the product. The most common quality shortages/deficits of domestic kulen is different smoking level, inadequate colour of the section/slice, presence of dry edge under casing, insufficient connection of the filling, bitter or sour taste. Most of studied samples of domestic kulen had pH value of 5.22 to 5.51, which shows that the ripening process was not finished, but also that the fermentation had been stimulated in certain way, not characteristic of domestic kulen. Change of the micro flora of domestic kulen is slow and typical for natural ripening which occurs during production of kulen in winter period. In the micro flora of kulen, bacteria which ferment sugars to lactic acid are dominant, Pseudomonadaceae and Enterobacteriaceae dye gradually, number of Micrococacea decreases, and enterococci survive ripening. Results of the chemical analysis show that kulen contains slightly over 35% of moisture, that the protein content of meat is above 25%, that the ratio between fat and protein contents was approximately equal and that the share of collagen in meat proteins is below 10%. The amount of sodium chloride in kulen (3.4–3.8%) is adequate to the amount of added table salt. Nitrate residues were detected in kulen (10.5 to 12.1 mg/kg) which orginated from spices added to product (pepper, garlic). Acid number of kulen (7.5–16.6 mg KOH/g) showed value common for fermented dry sausages. TBARS-value was in the range 0.19–0.29 mg MDA/kg, in which the oxidation of fats cannot be perceived by sensory analysis.
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