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The influence of raw material on physical-chemical and sensory properties of Bosnian sujuka produced under controlled conditions
Sabina Operta
; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Institut za tehnologiju poljoprivrednih i prehrambenih proizvoda, Zmaja od Bosne 8, 71000, Sarajevo, Bosna i Hercegovina
Selma Čorbo
; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Institut za tehnologiju poljoprivrednih i prehrambenih proizvoda, Zmaja od Bosne 8, 71000, Sarajevo, Bosna i Hercegovina
mr. Jasmina Tahmaz
; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Institut za tehnologiju poljoprivrednih i prehrambenih proizvoda, Zmaja od Bosne 8, 71000, Sarajevo, Bosna i Hercegovina
dipl. vet. Merima Dževdetbegović
; MI Menprom, Sektor kvaliteta, Ahmeta Kobića bb., 75 208 Gornja Tuzla, Bosna i Hercegovina
dipl. ing. tehn. Alija Šehović
; MI Menprom, Sektor kvaliteta, Ahmeta Kobića bb., 75 208 Gornja Tuzla, Bosna i Hercegovina
Abstract
Sujuka, a dry fermented sausage in Bosnia and Herzegovina is traditionally produced from beef, beef tallow, salt, garlic and black
pepper. This paper was focused on examining the influence of different raw materials (I, I and II, II, II and III category of beef and different
quantities of added beef tallow) on some physical-chemical and sensory properties of Bosnian sujuka produced under controlled
conditions. Four variants of Bosnian sujuka were produced (A, B, C and D) based on different quantities of certain categories of beef
and different quantities of beef tallow. Variants A and B, at the end of the production process, had a significantly lower (p<0.05) pH
value (5.1) relative to the variants C and D (5.2), which is the result of the lower initial pH value in these variants. In terms of Aw value,
all the variants of sujuka were stable (0.89 – 0.90) and showed no significant differences (p>0.05). The loss of mass during the drying
process ranged from 31% to 40%, where all the variants showed significant variations in mass (p<0.05). Chemical composition in all
the variants was favorable in terms of moisture (28% - 33%) and proteins (27% - 33%). The content of fat showed the highest variation
ranging from 27% to 35%. A significantly lower content of moisture was found in variant D relative to the variants B and C (p<0.05).
A significantly higher fat content was found in variant A compared to C and B variants (p<0.05), but not to D (p>0.05) variant. There
were some significant differences in protein content among all the variants, except for A and B (p>0.05). The content of hidroxyproline/
collagen was significantly influenced by selected raw material, and all the sujuka variants showed significant differences in hidroxyproline
and collagen contents. The content of ash in different variants of sujuka was uniform, showing no significant differences
(p>0.05), and ranged from 5.2% to 6.2%. Variant C had a significantly higher content of NaCl, whereas variant A had a significantly
higher (p<0.05) content of nitrites compared to other variants of sujuka. When it comes to the evaluation of cohesion of muscle and
fat tissue, presence of crust at cross section, toughness, fattiness, sourness, garlic and black pepper aromas in sujuka variants, there
were no statistically significant differences (p>0.05).
Keywords
categories of beef; beef tallow; Bosnian sujuka; physical-chemical properties; sensory properties
Hrčak ID:
96711
URI
Publication date:
15.11.2012.
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