Senzorni i hemijski kvalitet sudžuka proizvedenog različitim tehnološkim postupcima /Sensory and chemical quality sudzuka produced various technological treatments
2016
Kurćubić, Vladimir (Agronomski fakultet, Čačak (Srbija)) | Mašković, Pavle (Agronomski fakultet, Čačak (Srbija)) | Lilić, Slobodan (Institut za higijenu i tehnologiju mesa, Beograd, (Srbija))
In our study has examined sensory and chemical quality of sudzuk produced by different technological processes in household and industrial conditions. Sudzuk produced in the household is estimated higher marks for the general impression (p<0.05), the external appearance and color of the surface (p<0.01). Industrially manufactured sudzuk got the highest marks for consistency (p<0.01). By comparing colors at the intersection, composition, smell and taste were not observed statistically significant differences. There were statistically significant differences (p<0.01) in the moisture content, fat, ash, and the pH values, and a significant difference in the content of NaCl (p<0.05). Between the protein content there was no statistically significant difference.
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