Colour changes of Petrovská klobása during drying and ripening in traditional production | Promena boje Petrovačke kobasice tokom sušenja i zrenja u tradicionalnim uslovima proizvodnje
2011
Savatić, S., Tehnološki fakultet, Novi Sad (Serbia) | Petrović, Lj., Tehnološki fakultet, Novi Sad (Serbia) | Jokanović, M., Tehnološki fakultet, Novi Sad (Serbia) | Tasić, T., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Ikonić, P., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Tomović, V., Tehnološki fakultet, Novi Sad (Serbia) | Džinić, N., Tehnološki fakultet, Novi Sad (Serbia) | Šojić, B., Tehnološki fakultet, Novi Sad (Serbia)
The color changes of four groups of dry fermented sausage Petrovská klobása during drying and ripening in traditional production, were studied. Sausages were produced in traditional way in rural household, according to same recipe, from pork meat and pork back fat, with addition of salt, red hot pepper powder and other natural spices. Sausages were produced using hot boned meat (A group) or cold meat (B group), and were stuffed into natural (A1 and B1) or artificial (A2 and B2) casings. Instrumentally determined color parameters of the cut surface of sausages were in the range from 38.96 (B2) to 42.86 (B1) for lightness (L*), e.g. from 27.50 (B1) to 33.14 (A2) for redness (a*) and from 29.77 (B2) to 34.46 (A1) for yellowness (b*) after 2 days of production (after 1 day of smoking). Averages values of determined color parameters were not significantly different (P is greater than 0.05), except for redness (a*), which was significantly higher (P is less than 0.01) for sausages A2 than B1.
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