Sensory properties of Petrovská Klobása (dry-fermented sausage) ripened in traditional and industrial conditions
2010
Jokanović, M., Faculty of Technology, Novi Sad (Serbia) | Petrović, Lj., Faculty of Technology, Novi Sad (Serbia) | Ikonić, P., Institute for Food Technology, Novi Sad (Serbia) | Tomović, V., Faculty of Technology, Novi Sad (Serbia) | Džinić, N., Faculty of Technology, Novi Sad (Serbia) | Savatić, S., Faculty of Technology, Novi Sad (Serbia) | Tasić, T., Institute for Food Technology, Novi Sad (Serbia)
The sensory properties, as well as the overall sensory quality of dry-fermented sausage Petrovská klobása, were evaluated in relation to different processes of drying and ripening. Raw sausages were divided into two groups: ripened in the traditional way in households under climate conditions (sausages T) and in an industrial chamber with controlled conditions (sausage I). Drying process in an industrial plant was to some degree faster, and sausages reached moisture content less than 35% after 45 days; at that moment the overall sensory quality was about 4.5. All evaluated sensory characteristics were scored better for sausages T after 60 days than for sausages I after 45 days. Sausages T reached moisture content less than 35% after 90 day, when the overall sensory quality was almost maximal 4.98. On 90th day the sensory characteristics of both sausage samples were very high and alike (P is greater than 0.05). After 120 days of processing sausages T retained the sensory quality, but the overall sensory quality of sausages I decreased significantly (P is less than 0.05).
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