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Dragan Kovačević
; Prehrambeno-tehnološki fakultet Osijek. Sveučilište J. J. Strossmayera u Osijeku, Zavod za prehrambene tehnologije, Kuhačeva 20, 31 000 Osijek
Krešimir Mastanjević
; Prehrambeno-tehnološki fakultet Osijek. Sveučilište J. J. Strossmayera u Osijeku, Zavod za prehrambene tehnologije, Kuhačeva 20, 31 000 Osijek
Jadranka Frece
; Laboratorij za opću mikrobiologiju i mikrobiologiju namirnica, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, 10000 Zagreb
Jelka Pleadin
; Hrvatski veterinarski institut, Laboratorij za analitičku kemiju, Savska 143, Zagreb
Abstract
A study of physico-chemical properties and instrumental measurement of colour and texture was carried out on seven different brands of traditional homemade dry fermented horse salami from Pakrac area. Basic physico-chemical properties, pH values and salt content showed significant variability (p = 0.05), except for the values of aw. Textural and colour parameters (L*, a* and b*) also showed significant (p = 0.05) variability, especially hardness and a* value. This can be related to different recipes (different mass fraction of pork back fat used in recipes) and casing (different diameter) used by different producers and with different drying - ripening stages of the investigated samples.
Keywords
Horse salami; traditional manufacturing technology; physico-chemical properties; texture profile analysis (TPA); colour (L*, a*, b*)
Hrčak ID:
104918
URI
Publication date:
29.4.2013.
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