Professional paper

Quality of Fermented, Semi-dry and Pasteurised Sausages on Croatian Market

Jelka Pleadin orcid.org/0000-0002-0768-0462 ; Hrvatski veterinarski institut, Savska 143, Zagreb, Hrvatska
Nina Perši ; Hrvatski veterinarski institut, Savska 143, Zagreb, Hrvatska
Ana Vulić ; Hrvatski veterinarski institut, Savska 143, Zagreb, Hrvatska
Jelena Đugum ; Ministry of Agriculture, Fisheries and Rural Development, Zagreb, Croatia

Abstract

This paper presents results of chemical composition testing of fermented, semi-dry and pasteurised sausages produced during 2009 by several meat industries. Quality control testing, in sausage samples, included determination of meat protein, crude fat, moisture, sodium nitrate and polyphosphates content, by mean of standard analytical methods. In comparison of fermented sausages analyses results, with minimum requirements that are set forth in regulations for that product category it was affirmed that all analyzed samples meet a requirements. In three semi-dry sausage samples, lower meat protein content was determined, in thirteen semi-dry sausage samples, higher content of polyphosphates was determined and in one sample a higher content of sodium nitrite was determined. All pasteurised sausage samples met the requirements, and towards additives content they had a higher values than fermented sausages. Results of this investigation have shown that fermented sausages
are, according to quality control parameters, most quality sausage product on our market.

Keywords

sausages; fermented; semi-dry; pasteurised; chemical composition

Hrčak ID:

49982

URI

https://hrcak.srce.hr/49982

Publication date:

30.12.2009.

Article data in other languages: croatian

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