Some important physical, physico-chemical and sensory quality properties of functional fermented sausages | Važnije fizičke, fizičko-hemijske i senzorske osobine kvaliteta funkcionalnih fermentisanih kobasica

This paper presents the investigation of certain parameters pH value, color, firmness and overall sensory quality of functional and conventional fermented sausages. The experiments that were carried out included the manufacture and investigation of fermented sausages with the following composition: conventional fermented sausage (pork and beef of 1st category 75% and firm fatty tissue 25%); fermented sausage with palm fat (pork and beef of 1st category 80% and palm fat 20%); functional fermented sausage (pork and beef of 1st category 75%, pork back fat 20%, oligofructose 2.5% and green peas fibers 2.5%); functional fermented sausage with palm fat (pork and beef of 1st category 80%, palm fat 15%, oligofructose 2.5% and green peas fibers 2.5%). The composition of fermented sausages has been standardized according to approximately equal total fat content. To the each kg of filling, 28.0g of nitrite salt, 1.5g of decstrose, 4.0g of saccharose and 4.0g spices mixture. Probiotic bacteria Lactobacillus casei LC 01 was used as starter culture. Functional fermented sausages had the addition of 2.5g of omega-3 fatty acids per 1kg of filling. In this case Lactobacillus casei LC 01 was also used as starter culture. The results were evaluated statistically by determination of mean measures of variation and statistical significance. pH value of functional fermented sausage and functional fermented sausage with palm fat decreases more rapidly during ripening resulting in lower values comparing to conventional fermented sausage and sausage with palm fat. The surface of fermented sausages with palm fat is darker (lower L* value) and the share of yellow hue (b* value) is higher compared to fermented sausages with pork back fat. On the cut-surface of fermented sausages with palm fat significantly higher share of yellow hue can be observed (b* value), while higher share of red hue (a* value) can be measured on the cut-surface of functional fermented sausage. The firmness of functional fermented sausage with palm fat, fermented sausage with palm fat and functional fermented sausage, expressed as cutting and penetration forces, is significantly higher than the firmness of conventional products. Although the sensory properties of functional fermented sausage and fermented sausage with palm fat differ from other fermented sausages, they still have high sensory quality. The highest score for overall sensory quality had functional fermented sausage, then functional sausage with palm fat and conventional fermented sausage, while fermented sausage with palm fat was evaluated with the lowest grade.