Original scientific paper
Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen)
Dragan Kovačević
; Department of Food Technology, Faculty of Food Technology, University of J. J. Strossmayer in Osijeku, Kuhačeva 20, 31 000 Osijek
Krešimir Mastanjević
; Department of Food Technology, Faculty of Food Technology, University of J. J. Strossmayer in Osijeku, Kuhačeva 20, 31 000 Osijek
Drago Šubarić
; Department of Food Technology, Faculty of Food Technology, University of J. J. Strossmayer in Osijeku, Kuhačeva 20, 31 000 Osijek
Igor Jerković
; Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, N. Tesle 10/V, 21000 Split,
Zvonimir Marijanović
; Department of Food Technology, Marko Marulić Polytechnics of Knin, Petra Krešimira IV 30, 22300 Knin
Abstract
A study of physico-chemical properties, the instrumental measurement of colour and texture was carried out on ten different brands
of traditional Croatian dry fermented sausage known as Slavonian Kulen. Basic physico-chemical properties showed large variability
(p < 0.05), especially the collagen content. This can be related to different recipes used by different producers, and different stages of
maturation in the samples. Parameters related to colour showed significant variability (p < 0.05), especially the b* values. The higher
variability of b* could be related to the amount and botanical origin of paprika spice used in the recipe. The textural properties of
examined brands were quite similar. Some differences in hardness, springiness and chewiness were significantly correlated to salt
content (p < 0.05).
Keywords
dry fermented sausage; characterization; traditional manufacturing; Slavonian Kulen; CIE L* a* b*; texture profile analysis (TPA)
Hrčak ID:
66381
URI
Publication date:
1.9.2010.
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