Comparison of selected physicochemical and sensory properties of traditional fermented sausages produced in Vojvodina (Northern Serbia)
2016
Ikonić, Predrag (Institute of Food Technology, Novi Sad (Serbia)) | Šojić, Branislav (Faculty of Technology, Novi Sad (Serbia)) | Tasić, Tatjana (Institute of Food Technology, Novi Sad (Serbia)) | Jokanović, Marija (Faculty of Technology, Novi Sad (Serbia)) | Tomović, Vladimir (Faculty of Technology, Novi Sad (Serbia)) | Škaljac, Snežana (Faculty of Technology, Novi Sad (Serbia)) | Novaković, Aleksandra (Institute of Food Technology, Novi Sad (Serbia))
Three Serbian traditional fermented sausages Sremski kulen (S), Lemeški kulen (L) and Petrovačka kobasica (P) were compared for some physicochemical and sensory characteristics. The sausages were produced, collected and analyzed within two production seasons in traditional practice. Water activity (aw) and mean values for the gross composition varied significantly (P<0.05), especially due to moisture, fat and total protein content, which reflected differences in basic formulation of raw sausage mixture, the type of casing and some technological procedures. The obtained results for free fatty acid content (15.2 (P) - 22.4 (L) mg KOH/g lipid) and TBARS value (0.27 (S) - 0.55 (L) mg malondialdyde/kg) indicated low level of lipid oxidation in all samples. This finding was confirmed by relatively high sensory scores for odor and taste (low rancidity) of these traditional sausages at the end of drying and ripening process.
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