Skoči na glavni sadržaj

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, Vol. 7 No. SPECIAL ISSUE - 7th, 2012.

Izvorni znanstveni članak

Protocol for Sensory Assessment of Traditional Dish Cottage Cheese Struklji

Mojca Korošec orcid id orcid.org/0000-0002-9495-5195 ; University of Ljubljana, Biotechnical faculty, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Terezija Golob ; University of Ljubljana, Biotechnical faculty, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Marlena Skvarča ; University of Ljubljana, Biotechnical faculty, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Jasna Bertoncelj orcid id orcid.org/0000-0003-2936-5145 ; University of Ljubljana, Biotechnical faculty, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia

Puni tekst: engleski pdf 246 Kb

str. 5-5

preuzimanja: 1.279

citiraj

Sažetak

Traditional food products and dishes are a part of the national legacy, and today they have important roles in the recognition of a country or a region. Although such traditional recipes are generally well known and preserved, the majority of traditional dishes do not have clearly defined sensory characteristics and chemical compositions that can be used for quality control. The subject of the research were Cottage cheese Struklji (boiled rolls), a well-known dish that is traditionally prepared in different Slovenian regions, although the recipes can differ slightly. Ten samples of cottage cheese Struklji were collected from tourist farms or from restaurants
known for their domestic cuisine, or were bought in supermarkets. The preliminary sensory assessment defined the sensory attributes and their importance, along with the flavour attributes. Then quantitative descriptive analysis was performed by a 7-member panel using a 5-point scale for description of the intensity/adequacy of selected parameters. The samples of cottage cheese Struklji differed most over a spectrum of perceived aroma attributes and their intensities, as a result of regional modifi cations to the recipe. Industrially produced cottage cheese Struklji have a more uniform appearance, and differ slightly in the intensities of the evaluated sensory attributes from samples of artisanal production.
A protocol and criteria for sensory assessment of cottage cheese Struklji was developed, which can serve for eventual application for protected indication, as well as being important for the preservation of the authenticity of the dish and the promotion of the region.

Ključne riječi

cottage cheese Struklji; traditional food; sensory analysis; Flavour profi le method; Quantitative descriptive analysis

Hrčak ID:

82721

URI

https://hrcak.srce.hr/82721

Datum izdavanja:

6.6.2012.

Posjeta: 1.797 *