Processing capacities, quality and safety of traditional dry-fermented sausages from Vojvodina (Northern Serbia)
2018
Ikonić, Predrag | Peulić, Tatjana | Jokanović, Marija (https://orcid.org/0000-0002-1282-175X) | Šojić, Branislav (https://orcid.org/0000-0001-7909-8917) | Škaljac, Snežana (https://orcid.org/0000-0002-9102-8417) | Novaković, Aleksandra | Delić, Jovana
Traditional dry-fermented sausages are characterized by unique quality features that are highly appreciated by consumers. Hence, they have an important position on the European and Serbian food market. Nevertheless, producers of traditional food in Serbia usually encounter technical and financial problems to comply with official food safety regulations. Therefore, during the last five years, the authorities of the Autonomous Province of Vojvodina funded the project with the aim to support small meat processors, i.e. to improve their production process, raise processing capacities and level of their knowledge and competence, and eventually to register their businesses. In total, thirty traditional producers and small meat processing plants have been successfully supported during the implementation period. In parallel, quality and safety of respective traditional meat products were analyzed, paying special attention to Sremski kulen, Lemeški kulen and Petrovačka kobasica, traditional dry-fermented sausages with reputed geographical indication. They were manufactured, collected and compared for physicochemical, microbiological and sensory profile characteristics within two production seasons in traditional practice. The obtained results for water activity (aw), color, texture, composition and sensory characteristics reveled significant differences (p<0.05) between these traditional products. High variability of measurements was registered even within each sausage type. Despite the observed differences, the mean values of the analyzed parameters in all examined sausages were in accordance with food safety regulations and within the usual range of values found in different European fermented sausages. Nevertheless, additional work on standardization of quality is needed.
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