Original scientific paper
The quality of fermented sausages of horse meat during the three production seasons
Damir Alagić
; College of Agriculture at Križevci, M.Demerca 1, 48260 Križevci
Nevijo Zdolec
; University of Zagreb, Faculty of Veterinary Medicine, Dpt. of Hygiene and Technology of Foodstuffs of animal Oriign, Heinzelova 55, Zagreb
Bela Njari
; University of Zagreb, Faculty of Veterinary Medicine, Dpt. of Hygiene and Technology of Foodstuffs of animal Oriign, Heinzelova 55, Zagreb
Ivana Filipović
; University of Zagreb, Faculty of Veterinary Medicine, Dpt. of Hygiene and Technology of Foodstuffs of animal Oriign, Heinzelova 55, Zagreb
Željka Cvrtila Fleck
; University of Zagreb, Faculty of Veterinary Medicine, Dpt. of Hygiene and Technology of Foodstuffs of animal Oriign, Heinzelova 55, Zagreb
Lidija Kozačinski
; University of Zagreb, Faculty of Veterinary Medicine, Dpt. of Hygiene and Technology of Foodstuffs of animal Oriign, Heinzelova 55, Zagreb
Anamaria Ekert Kabalin
; University of Zagreb, Faculty of Veterinary Medicine, Dpt. of Animal Husbandry, Heinzelova 55, Zagreb
Glorija Ćorić-Alagić
; Trades School Koprivnica, Trg Slobode 7, 48 000 Koprivnica
Miomir Stojnović
; College of Agriculture at Križevci, M.Demerca 1, 48260 Križevci
Abstract
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 .
Keywords
fermented sausages; horse meat; physicochemical changes; quality
Hrčak ID:
72583
URI
Publication date:
15.8.2011.
Visits: 2.014 *