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The quality of fermented sausages of horse meat during the three production seasons

Damir Alagić ; Visoko gospodarsko učilište u Križevcima, M.Demerca 1, 48260 Križevci
Nevijo Zdolec ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica
Bela Njari ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica
Ivana Filipović ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica
Željka Cvrtila Fleck ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica
Lidija Kozačinski ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animalnih namirnica
Anamaria Ekert Kabalin ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za stočarstvo
Glorija Ćorić-Alagić ; Obrtnička škola Koprivnica, Trg Slobode 7, 48 000 Koprivnica
Miomir Stojnović ; Visoko gospodarsko učilište u Križevcima, M. Demerca 1, 48 000 Koprivnica


Puni tekst: hrvatski pdf 1.306 Kb

str. 250-255

preuzimanja: 624

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Puni tekst: engleski pdf 1.806 Kb

str. 277-283

preuzimanja: 421

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Sažetak


Production of fermented sausages of horse meat in this country has a long tradition that enriches our cuisine. However, there is little
data available on such traditional manufacturing and product quality to be able to talk about standardization and protection of
authenticity. The aim of this study was to investigate the physicochemical and sensory properties of sausages made from horse meat, depending on the season of production and stage of maturity. Average values of pH in the finished product amounted to 5.83, 19.90% water content, water activity 0.896, the amount of NaCl 3.44% and ammonia 0.42 mg%. Slight differences were detected in sensory properties of sausages in relation to the production season. During ripening, the production season showed statistically significant differences (p <0.05) in physicochemical parameters, but it did not significantly affect the uniformity of quality of the finished products .

Ključne riječi

fermented sausages, horse meat, physicochemical changes, quality

Hrčak ID:

72583

URI

https://hrcak.srce.hr/72583

Podaci na drugim jezicima: hrvatski

Posjeta: 1.636 *