Lipid oxidative changes in the Petrovacka sausage (Petrovská klobása) during traditional production | Oksidativne promene na lipidima Petrovačke kobasice (Petrovská klobása) tokom tradicionalne proizvodnje
2010
Šojić, B., Tehnološki fakultet, Novi Sad (Serbia) | Petrović, Lj., Tehnološki fakultet, Novi Sad (Serbia) | Tasić, T., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Tomović, V., Tehnološki fakultet, Novi Sad (Serbia) | Savatić, S., Tehnološki fakultet, Novi Sad (Serbia) | Ikonić, P., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Jokanović, M., Tehnološki fakultet, Novi Sad (Serbia) | Džinić, N., Tehnološki fakultet, Novi Sad (Serbia)
The oxidative changes in the traditional dry-fermented sausages (Petrovská klobása), from the area nearby Bački Petrovac in the Autonomous Province of Vojvodina (Serbia) were investigated. Two groups of sausages were made: sausage A - made from non chilled meat and sausage B - produced from chilled meat. Both groups of sausages were produced using the same recipe and subjected to drying and ripening processes in natural, uncontrolled conditions. The oxidative changes were followed determining the acid number and malonildialdehyde value (MDA value). During the whole drying and ripening process the acid number significantly increased in both groups of sausages. The oxidative changes in the sausages A were significantly higher compared to sausages B, indicating the necessity of meat chilling for the traditional sausage production in order to obtain better stability.
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