Colour and texture properties of traditionally fermented Sremska sausage | Parametri kvaliteta i karakteristike boje i teksture Sremske kobasice fermentisane na tradicionalan način
2011
Vesković-Moračanin, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Karan, D., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Okanović, Đ., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Jokanović, M., Tehnološki fakultet, Novi Sad (Serbia) | Džinić, N., Tehnološki fakultet, Novi Sad (Serbia) | Parunović, N., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Trbović, D., Institut za higijenu i tehnologiju mesa, Beograd (Serbia)
In order to preserve the quality of traditionally fermented sausages, as well as to provide continuous production, the authors set the task to examine the sensory properties (colour and texture) of Sremska sausage manufactured in a traditional way of production. Physicochemical parameters (moisture content, sodium cloride content, nitrite and nitrate content, pH and water activity (a sub(w)) value were determined during the process of ripening and fermentation of sausages as well as on the final product. The experiment was repeated three times. Using the quantitative descriptive test, sensory properties of sausages were analysed by means of ranking on a scale from one to ten. Simultaneously, colour and firmness of the sausages were determined instrumentally. The determined physicochemical values of investigated sausages were characteristic for this type of product. In terms of overall acceptability, Sremska sausages produced in the last week of October and first half of November were better (6.20) ranked compared to sausages produced in the fi rst three weeks of September (4.00) and the fi rst three weeks of October (5.20). The results of instrumental analyses of colour and firmness are in agreement with the results from sensory evaluation.
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