Quality of fermented dry sausages (Kulen) produced in traditional and industrial conditions | Kvalitet kobasica u tipu kulena proizvedenih na tradicionalni način i u industrijskim uslovima
2010
Petrović, Lj., Tehnološki fakultet, Novi Sad (Serbia) | Džinić, N., Tehnološki fakultet, Novi Sad (Serbia) | Tomović, V., Tehnološki fakultet, Novi Sad (Serbia) | Jokanović, M., Tehnološki fakultet, Novi Sad (Serbia) | Savatić, S., Tehnološki fakultet, Novi Sad (Serbia) | Šojić, B., Tehnološki fakultet, Novi Sad (Serbia) | Ikonić, P., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Tasić, T., Institut za prehrambene tehnologije, Novi Sad (Serbia)
Sensory and nutritional quality of fermented dry sausages (Petrovska klobasa) produced under traditional conditions (without the addition of nitrite salts and with reduced NaCl content), as well as two related types of fermented dry sausages (Kulen and Sremski Kulen) produced under industrial conditions (with the addition of nitrite salts, GDL, and starter cultures) were investigated. The results revealed that the best sensory (99.1% of maximum quality) and nutritional quality (high protein content 32.82%, low content of RCPCT 4.89% and of chloride 3.02%) had samples of Petrovska klobasa. The results obtained in this study indicate that the addition of nitrite salts and other additives is not necessary for production of fermented dry sausages with high sensory and nutritive quality.
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