Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages
2020
Tina Lešić | Nada Vahčić | Ivica Kos | Manuela Zadravec | Blanka Sinčić Pulić | Tanja Bogdanović | Sandra Petričević | Eddy Listeš | Mario Škrivanko | Jelka Pleadin
Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids &: fat quality indices. Detailed characterization of these sausages aimed to achieve standardization of their production and composition and to establish and/or improve their specification protocols. Traditional sausages varied significantly (p <: 0.05) in all analyzed parameters except for the number of mold isolates. Sausages coming from eastern Croatia had a greater mold species diversity, with the highest number of isolated mycotoxigenic species in Slavonian domestic sausage. Sensory evaluation showed good acceptability of all sausages. According to health recommendations, Kulenova Seka showed the most representable values for most of fat quality indices. The results suggest the need for certain modifications in fat &: fatty acid composition and, to a lesser extent, in salt content, however not at the expense of product safety, quality and acceptability.
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