Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house
Само за регистроване кориснике
2012
Аутори
Stanišić, NikolaLilić, Slobodan
Petrović, M.D.
Živković, Dušan
Radović, Čedomir
Petričević, M.S.
Gogić, Marija
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The goal of this paper was to determine the proximate composition and sensory characteristics during storage of Sremska sausage produced in a traditional way in the smoking house, from the meat of commercial 7-month-old Swedish Landrace pigs. Sausages were produced in December; the muscle-fat ratio was 75:25, with the addition of 2.2% nitrite curing salt and spices. After filling in pig small intestine, the sausages were hung to dry with the temperature ranging between 10-15°C and relative humidity between 75-90%. They were then occasionally smoked during the first 14 days. Sampling and chemical analyses were carried out on 0, 3rd, 7th, 14th and 21st day of production. Sensory evaluation was performed at the end of the production process (first day) and during storage, on 60th and 120th day. The sausage was characterized by a long ripening period, which is considered typical for the traditional production method. The minimum pH (4.97) was reached on 14th day, then it increased slightly... to 5.18 (21st day). The values of acidity and peroxide number of the fat increased at the end of the production process. During the ripening, water content significantly decreased (from 58.13% at beginning to 30.21% at the end), that resulted in large weight loss of 41%, while the proportion of fat, protein and ash significantly increased. At the end, final product had distinctive spicy flavor, dark red color and firm consistency. During storage, overall sensory quality has slightly reduced, but sensory scores were still high for this type of product.
Кључне речи:
Proximate composition / Sensory characteristics / Sremska sausage / Traditional smoking houseИзвор:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 1319-1324Издавач:
- 6th Central European Congress on Food, CEFood 2012
Финансирање / пројекти:
- Примена различитих одгајивачко-селекцијских и биотехнолошких метода у циљу оплемењивања свиња (RS-MESTD-Technological Development (TD or TR)-31081)
Scopus: 2-s2.0-84961332519
Институција/група
Poljoprivredni fakultetTY - CONF AU - Stanišić, Nikola AU - Lilić, Slobodan AU - Petrović, M.D. AU - Živković, Dušan AU - Radović, Čedomir AU - Petričević, M.S. AU - Gogić, Marija PY - 2012 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2760 AB - The goal of this paper was to determine the proximate composition and sensory characteristics during storage of Sremska sausage produced in a traditional way in the smoking house, from the meat of commercial 7-month-old Swedish Landrace pigs. Sausages were produced in December; the muscle-fat ratio was 75:25, with the addition of 2.2% nitrite curing salt and spices. After filling in pig small intestine, the sausages were hung to dry with the temperature ranging between 10-15°C and relative humidity between 75-90%. They were then occasionally smoked during the first 14 days. Sampling and chemical analyses were carried out on 0, 3rd, 7th, 14th and 21st day of production. Sensory evaluation was performed at the end of the production process (first day) and during storage, on 60th and 120th day. The sausage was characterized by a long ripening period, which is considered typical for the traditional production method. The minimum pH (4.97) was reached on 14th day, then it increased slightly to 5.18 (21st day). The values of acidity and peroxide number of the fat increased at the end of the production process. During the ripening, water content significantly decreased (from 58.13% at beginning to 30.21% at the end), that resulted in large weight loss of 41%, while the proportion of fat, protein and ash significantly increased. At the end, final product had distinctive spicy flavor, dark red color and firm consistency. During storage, overall sensory quality has slightly reduced, but sensory scores were still high for this type of product. PB - 6th Central European Congress on Food, CEFood 2012 C3 - CEFood 2012 - Proceedings of 6th Central European Congress on Food T1 - Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house EP - 1324 SP - 1319 UR - https://hdl.handle.net/21.15107/rcub_agrospace_2760 ER -
@conference{ author = "Stanišić, Nikola and Lilić, Slobodan and Petrović, M.D. and Živković, Dušan and Radović, Čedomir and Petričević, M.S. and Gogić, Marija", year = "2012", abstract = "The goal of this paper was to determine the proximate composition and sensory characteristics during storage of Sremska sausage produced in a traditional way in the smoking house, from the meat of commercial 7-month-old Swedish Landrace pigs. Sausages were produced in December; the muscle-fat ratio was 75:25, with the addition of 2.2% nitrite curing salt and spices. After filling in pig small intestine, the sausages were hung to dry with the temperature ranging between 10-15°C and relative humidity between 75-90%. They were then occasionally smoked during the first 14 days. Sampling and chemical analyses were carried out on 0, 3rd, 7th, 14th and 21st day of production. Sensory evaluation was performed at the end of the production process (first day) and during storage, on 60th and 120th day. The sausage was characterized by a long ripening period, which is considered typical for the traditional production method. The minimum pH (4.97) was reached on 14th day, then it increased slightly to 5.18 (21st day). The values of acidity and peroxide number of the fat increased at the end of the production process. During the ripening, water content significantly decreased (from 58.13% at beginning to 30.21% at the end), that resulted in large weight loss of 41%, while the proportion of fat, protein and ash significantly increased. At the end, final product had distinctive spicy flavor, dark red color and firm consistency. During storage, overall sensory quality has slightly reduced, but sensory scores were still high for this type of product.", publisher = "6th Central European Congress on Food, CEFood 2012", journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food", title = "Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house", pages = "1324-1319", url = "https://hdl.handle.net/21.15107/rcub_agrospace_2760" }
Stanišić, N., Lilić, S., Petrović, M.D., Živković, D., Radović, Č., Petričević, M.S.,& Gogić, M.. (2012). Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house. in CEFood 2012 - Proceedings of 6th Central European Congress on Food 6th Central European Congress on Food, CEFood 2012., 1319-1324. https://hdl.handle.net/21.15107/rcub_agrospace_2760
Stanišić N, Lilić S, Petrović M, Živković D, Radović Č, Petričević M, Gogić M. Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1319-1324. https://hdl.handle.net/21.15107/rcub_agrospace_2760 .
Stanišić, Nikola, Lilić, Slobodan, Petrović, M.D., Živković, Dušan, Radović, Čedomir, Petričević, M.S., Gogić, Marija, "Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1319-1324, https://hdl.handle.net/21.15107/rcub_agrospace_2760 .