Application of PCA method for textural properties of three Serbian traditional dry fermented sausages
2016
Jokanović, Marija | Ikonić, Bojana | Ikonić, Predrag | Tomović, Vladimir | Tasić, Tatjana | Škaljac, Snežana | Šojić, Branislav | Ivić, Maja | Džinić, Natalija
Principal component analysis was performed to study the relationships between textural, chemical, physical and sensory characteristics (n=15) measured on three traditional Serbian dry fermented sausages at the end of draying process. In this study dry fermented sausages: Sremski kulen, (n=4), Lemeški kulen, (n=6), and Petrovská klobása, (n=7) were considered. Sausages were manufactured according to traditional recipes in different small scale facilities in the northern Serbia (Vojvodina), and were randomly collected from the local market. Differences in physicochemical characteristics reflected to even more notable differences in texture characteristics. First three main components (PCs) accounted for 73.77% of the total variance data, and the individual contributions of the components were 45.90%, 15.87% and 12.00%, respectively. Principal component analysis separated samples of sausage Petrovská klobása, as the group with the most reproducible analysed characteristics. Analysed sensory properties did not make any difference for the characterisation of sample sausages. Obtained results of statistical analyses should provide knowledge for possible improvements of the traditional production, in a way that these sausages could be produced in different facilities with consistent textural characteristics.
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