Professional paper

Evaluation of marketable quality of cooked sausages

Ivica Franjčec
Bela Njari ; University of Zagreb, Faculty of Veterinary Medicine, Department of hygiene and technology of foodstuffs of animal origin, Zagreb, Heinzelova 55
Željka Cvrtila Fleck ; University of Zagreb, Faculty of Veterinary Medicine, Department of hygiene and technology of foodstuffs of animal origin, Zagreb, Heinzelova 55

Abstract

Within this research there was evaluated the quality of frankfurters as a representative of cooked sausages on the market of Krapina – Zagorje County. The obtained results were interpreted in terms of provisions of previous (Official Gazette of the Republic of Croatia No. 53/91) and current regulations (Official Gazette of the Republic of Croatia No. 1/2007). In chemical research there were determined 58.36% water content, 27.75% fat, 11.75% total protein, 0.24% hidroxyproline, and 1.11% ash. A conduction of chemical analyses is necessary in the aim of quality evaluation of a product. By analyzing cooked sausages, it was determined that in terms of chemical composition all the researched frankfurter samples meet the requirements of the Regulation on Meat Products (Official Gazette of the Republic of Croatia No. 1/2007). Considering the obtained results of quality parameters and the determined ratio of protein, fat and water shares, this research confirms satisfactory quality of cooked sausages that can be found on the market of the Republic of Croatia.

Keywords

nkfurters; chemical analysis; quality

Hrčak ID:

80794

URI

https://hrcak.srce.hr/80794

Publication date:

14.10.2011.

Article data in other languages: croatian

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