Sensory acceptability of Sremska sausage made from the meat of pigs of various age | Senzorska prihvatljivost Sremske kobasice izrađene od mesa svinja različite starosti
2011
Živković, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Tomović, V., Tehnološki fakultet, Novi Sad (Serbia) | Perunović, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Stajić, S., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Stanišić, N., Institut za stočarstvo, Beograd - Zemun (Serbia) | Bogićević, N., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
This paper examines the impact of pig age on biochemical and sensory parameters in Sremska sausage during production and a three-month storage period. Meat and fatty tissue used in the experiments were from: Swedish Landrace, more specifically six-month old pigs (A) and 12-month old cull sows (B). The impact of pig age on sensory characteristics of Sremska sausage was pronounced. Variant A sausages had the best appearance and texture when compared to variant B on days 14, 60 and 105 of the experiment. The color of product A was also more appealing during the experiment. As for taste and aroma, variant A was inferior on day 14, but during storage, the taste and aroma of this variant improved, unlike those of variants B, in which these parameters deteriorated. Variant A sausages had a much lighter cross-section (P is less than 0.05). On the surface and the cross-section of variant A there was a statistically significant greater participation of red color (a*), then in variant B.
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