Quality and safety standardization of traditional fermented sausages
2011
Petrović, Lj., Faculty of Technology, Novi Sad (Serbia) | Džinić, N., Faculty of Technology, Novi Sad (Serbia) | Ikonić, P., Institute for Food Technology, Novi Sad (Serbia) | Tasić, T., Institute for Food Technology, Novi Sad (Serbia) | Tomović, V., Faculty of Technology, Novi Sad (Serbia)
Traditional meat products, dry fermented sausages, which are coming from particular geographic areas of Serbia, are mainly produced in rural households, according to experience and traditional technology. The quality of fi nal products is under the infl uence of numerous factors. Variability of this quality restricts the possibility for achieving higher production rates and availability of these products on foreign markets. This paper presents the specifi cness of the production process and requirements for traditional dry-fermented sausages (Petrovská klobása) which have to be accomplished during standardization of production in controlled conditions, aiming to preserve specifi c properties and superior quality. In order to achieve this goal it is necessary to fully understand physical-chemical, biochemical and microbiological changes occurring during spontaneous fermentation of these products in traditional manufacturing process and to transfer the perceived models of fermentation, drying and ripening to controlled production conditions.
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