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The influence of raw materials and different fermentation intervals on quality parameters of the traditionally produced Bosnian sudžuk
; Biotechnical faculty, University of Bihać, Bihać, Bosnia and Herzegovina
Nermin Pračić ; Biotechnical faculty, University of Bihać, Bihać, Bosnia and Herzegovina
Bosanski sudžuk (The "Bosnian sudžuk" – The Bosnian Smoked Sausage) prepared in a traditional way is fer-mented and dried product made from high-quality ground beef and beef tallow with the addition of salt and spices. The production of Bosnian sudžuk in a traditional way comes down to filling the natural sausage casings with ground, salted beef and fat with the addition of salt and spices which are subsequently smoked, i.e. dried. This study was aimed to determine how the composition of raw materials and the extended fermentation interval, applied after stuffing natural casings, affect physicochemical and sensory properties of traditionally produced Bosnian sudžuk. The following samples of Bosnian sudžuk were prepared in the traditional way: Sample I – Bosnian sudžuk made from a combination of beef and beef fat tissue with the addition of spices and Sample II – Bosnian sudžuk made from a combination of beef, lamb and beef fat tissue with the addition of spices. After preparation of stuffing and filling into casings, the samples underwent prolonged liquid squeezing (fermentation) that lasted three days. During the aforementioned squeezing, the samples of the stuffing were analyzed on their chemical composition as well as pH changes of the stuffing. After the completion of the liquid squeezing process, the samples of Bosnian sudžuk were dried and smoked in the classical drier. The research results showed that the weight loss of dried Bosnian sudžuk was higher in the Sample II than in the Sample I. The course of changes of pH was balanced for both samples tested, and the final pH of the dried product was higher in the Sample II than in the Sample I. Regarding the chemical parameters of quality, the Sample II had a lower content of water and a higher content of fat and proteins compared to the Sample I. Sensory evaluation showed that the Sample I had better overall grade compared to Sample II.
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