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Original scientific paper

https://doi.org/10.31727/m.24.2.1

Identification of qualitative parameters of “Visočka pečena janjetina” with the goal of protection on a national level

Amir Ganić orcid id orcid.org/0000-0002-9349-9482 ; Poljoprivredno-prehrambeni fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina
Saća Halilović orcid id orcid.org/0000-0001-5547-4105 ; Poljoprivredno-prehrambeni fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina
Amir Čaušević ; Fakultet zdravstvenih studija, Sveučilište u Sarajevu, Bosna i Hercegovina
Mersiha Alkić-Subačić ; Poljoprivredno-prehrambeni fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina


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Abstract

In order to protect the traditional “Visočka pečena janjetina” (roasted lamb originating in Vi-soko) with a PGI label, a research on a national level was conducted. For the first time the whole tech-nological process of production was monitored in detail, from exsanguination of the animal, primary treatment of the carcass and meat cutting, to thermic processing. The main motive of the research was to establish the authenticity of this specific way to thermally process lamb meat and its connection to the examined area (Visoko). In addition to the stated, one of the goals was to quantify the main quanti-tative parameters by means of laboratory examination. The established indicators of quality of “Visoč-ka pečena janjetina” will serve as referential indicators in the upcoming activities, during the establish-ment of producer specification. In this paper the sensory, chemical and microbiological parameters of quality of “Visočka pečena janjetina” were identified. The sensory evaluation showed the quality of “Vi-sočka pečena janjetina” to be extra high, with colour being the best graded characteristic. The mean values of chemical parameters were as follows: 54,18 % water, fat 19,44 %, protein 25,28 %, ash 1,10 %, NaCl 0,20 %. The average pH value was 6,47, and aw was 0,958.

Keywords

Visočka pečena janjetina, tradition, quality, PGI label

Hrčak ID:

276108

URI

https://hrcak.srce.hr/276108

Article data in other languages: spanish italian croatian german

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