Skoči na glavni sadržaj

MESO: Prvi hrvatski časopis o mesu, Vol. XV No. 2, 2013.

Ostalo

Variability of physico-chemical and sensory characteristics of autochthonous meat products between producer households

doc. Jelka Pleadin ; Laboratorij za analitičku kemiju, Hrvatski veterinarski institut, Savska cesta 143, Zagreb
Nina Perši ; Laboratorij za analitičku kemiju, Hrvatski veterinarski institut, Savska cesta 143, Zagreb
prof. Nada Vahčić ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, Zagreb
prof. Dragan Kovačević ; Prehrambeno-tehnološki fakultet J. J. Strossmayera Sveučilišta u Osijeku, Franje Kuhača 20, Osijek

Puni tekst: hrvatski pdf 205 Kb

str. 122-131

preuzimanja: 638

citiraj

Puni tekst: engleski pdf 205 Kb

str. 130-130

preuzimanja: 415

citiraj

Puni tekst: njemački pdf 205 Kb

str. 130-130

preuzimanja: 421

citiraj

Puni tekst: talijanski pdf 205 Kb

str. 130-130

preuzimanja: 504

citiraj

Sažetak

The aim of this study was to determine the physico-chemical and sensory properties of autochthonous meat products that are produced in most Croatian households and examine their variability in production using the same traditional recipe and production
technology in the same period by the two manufacturers. Processing procedures were carried out on two households and on each
one out of four animals there were produced six types of meat products from the group of fermented sausages (n=24) and cured meat products (n=24). Statistically significant difference (p<0.005) among manufacturers was found only for the share of sodium chloride in Slavonian sausage, homemade sausage and smoked ham, and the share of total protein and meat proteins in Slavonian sausage, while the other parameters were equal. The high level of correlation between physico-chemical parameters and sensory properties of the products were determined with greatest variability of properties in the Slavonian sausage. The differences found in the individual sensory properties between products of the same type originating from different households are the result of minor differences in the recipe and process conditions such as the amount of added spices and salt, according to the preferences of the individual household, as well as of the duration of technological operations of smoking and ripening. Balancing the recipe and traditional production technology in different households resulted in lower variability of physico-chemical and sensory characteristics of autochthonous meat products.

Ključne riječi

physico-chemical properties; sensory properties; autochthonous meat products; household production

Hrčak ID:

104920

URI

https://hrcak.srce.hr/104920

Datum izdavanja:

29.4.2013.

Podaci na drugim jezicima: hrvatski njemački talijanski

Posjeta: 3.910 *