Physicochemical, biochemical and sensory properties for the characterisation of Petrovská klobása (traditional fermented sausage)
2010
Ikonić, P.M., Institute for Food Technology, Novi Sad (Serbia) | Petrović, Lj.S., Faculty of Technology, Novi Sad (Serbia) | Tasić, T.A., Institute for Food Technology, Novi Sad (Serbia) | Džinić, N.R., Faculty of Technology, Novi Sad (Serbia) | Jokanović, M.R., Faculty of Technology, Novi Sad (Serbia) | Tomović, V.M., Faculty of Technology, Novi Sad (Serbia)
Production of Petrovská klobása in traditional conditions leads to a significant heterogeneity of final products. The quality standard for this type of sausage does not exist, and beside the differences between sausages the main findings of this study will be a good basis for its establishing. Compared to other dry-fermented sausages, Petrovská klobása is characterized by high protein content, usual moisture, fat and mineral substances contents and lower NaCl content. It is also characterized by a high weight loss, and pH which corresponds to the published values for this parameter for other traditional fermented sausages. During ripening, Petrovská klobása undergoes significant proteolytic changes that have positive effects on sensory properties, primarily due to the formation of characteristic taste and odor. At the end of ripening Petrovská klobása is characterized by aromatic and spicy hot-flavor, dark-red color and hard consistency.
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