Changes of physical characteristics of Sjenički sudžuk during production in traditional conditions
2018
Ćućević, Nedim | Jokanović, Marija (https://orcid.org/0000-0002-1282-175X) | Ikonić, Predrag | Škaljac, Snežana (https://orcid.org/0000-0002-9102-8417) | Ivić, Maja (https://orcid.org/0000-0001-7737-5992) | Šojić, Branislav (https://orcid.org/0000-0001-7909-8917) | Peulić, Tatjana | Tomović, Vladimir (https://orcid.org/0000-0001-5055-1781)
This paper analyzes changes in physical characteristics (pH value, water activity - aw and texture profile) of Sjenički sudžuk during production. Sjenički sudžuk is a fermented dry sausage, which is traditionally produced from beef of I and II category, tallow, kitchen salt and spices (garlic, black pepper and red sweet pepper) and filled in a thin beef hose. The production of experimental sausages was organized during the winter period in three independent facilities (A, B, C) in Sjenica, in a traditional manner and according to the predefined recipe. Changes in pH and aw values were determined from the moment of preparation of the filling, during smoked, drying and ripening of sausages. After 22 days of production, it was determined that the drying process was completed, that is, the moisture content of the sausages was less than 35%. In the same period, weight loss of sausages was monitored, and since the 7th day of production, the properties of the texture profile were determined. The determined changes in pH and aw during production followed the trend expected for this type of meat product. Statistical analysis showed significant differences (P <0.05) between the pH values of the samples A and B during the entire period of production, while for aw values statistical analysis showed significant differences (P <0.05) only between sausages filling (B significantly the largest - 0.97) and samples A (0.88) and B (0.92) on 7th production day. During the drying and ripening process, the values of the hardness and chewing of sausages increased, and the statistically lowest values of both parameters were measured for sausage B (10.0 kg and 1.71 kg respectively, on 22nd day of production). Based on the obtained results it can be concluded that during the production of Sjenički sudžuk significant differences in the physical characteristics of the sausage, caused by the variations in the manufacturing process, were found and that additional research and work with small craft producers is needed in order to obtain the product of a uniform (standard) quality.
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