Promene fizičkohemijskih karakteristika sjeničkog sudžuka tokom letnje proizvodnje u tradicionalnim uslovima | Changes of physicochemical characteristics of sjenički sudžuk during summer production in traditional conditions
2020
Ćućević, Nedim | Jokanović, Marija | Ikonić, Predrag | Škaljac, Snežana | Ivić, Maja | Šojić, Branislav | Tomović, Vladimir
The aim of this paper was to examine the possibility of producing Sjenicasudžuk in the traditional way in the summer. Production was organized in June atthree independent meat processing facilities (D, E and F) in Sjenica. Duringproduction, temperature and relative humidity were monitored. Mass loss, pH, andwater activity (aw) of sausages were determined during defined production days(0, 3, 7, 15, 23). Compared to winter production, a higher average temperature anda lower average relative humidity were registered. Consequently, the mass losswas more pronounced, lower aw values were found, while the change in pH wasmilder during the „summer“ compared to the „winter“ production.
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