Izvorni znanstveni članak
https://doi.org/10.31727/m.27.4.3
Production technology and properties of “Ninski Šokol”
Lovre Stulić
; Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Danijel Karolyi
orcid.org/0000-0003-0409-9071
; Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
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* Dopisni autor.
Sažetak
The aim of this work was to describe the production technology of “Ninski Šokol”, a traditional dry-cured meat product made from pork neck, flavoured with red wine and spices before drying, and to determine its main physico-chemical properties (pH and water activity - aw). Eleven producers of home-made products from the area of the town of Nin were interviewed with the aim of defining the basic stages of production of “Ninski Šokol”, while pH and aw measurements were made on ripe products (n=11) sampled from each producer. The main production stages were pork neck dressing, dry salting, marinating in wine, seasoning, wrapping, smoking and drying. The greatest variations in production technology were found in the selection of casings and the duration of marinating (2 - 120 minutes), smoking (5 - 14 days) and drying (5 - 12 months). The average (± SD) pH and aw values were 5.80 ± 0.09 and 0.832 ± 0.051, respectively. Compared to similar products, “Ninski Šokol” has a distinctive production technology, mainly related to the use of wine and the choice of spices, but there is a need to standardise the production process. The analysed aw and pH values indicate the microbiological stability of “Ninski Šokol” and its comparability with similar dry-cured products in terms of investigated physico-chemical properties.
Ključne riječi
Ninski Šokol; dry curing; production technology; pH value; water activity; pork neck
Hrčak ID:
333874
URI
Datum izdavanja:
22.7.2025.
hrvatski njemački španjolski talijanski
Posjeta: 811 *