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LACTOFLORA AND SENSORIAL CHARACTERISTICS OF EXPERIMENTALLY PRODUCED BOSNIAN SOUDJOUK

Davor Alagić ; Department of Food Hygiene & Technology, Veterinary Faculty, University of Sarajevo, Zmaja od Bosne 90, Sarajevo, Bosnia and Herzegovina
Faruk Čaklovica ; Department of Food Hygiene & Technology, Veterinary Faculty, University of Sarajevo, Zmaja od Bosne 90, Sarajevo, Bosnia and Herzegovina
Muhamed Smajlović ; Department of Food Hygiene & Technology, Veterinary Faculty, University of Sarajevo, Zmaja od Bosne 90, Sarajevo, Bosnia and Herzegovina
Kenan Čaklovica ; Department of Food Hygiene & Technology, Veterinary Faculty, University of Sarajevo, Zmaja od Bosne 90, Sarajevo, Bosnia and Herzegovina
Enida Članjak ; Department of Food Hygiene & Technology, Veterinary Faculty, University of Sarajevo, Zmaja od Bosne 90, Sarajevo, Bosnia and Herzegovina

Sažetak

Results of research on lactoflora and sensorial characteristics
of experimentally produced Bosnian Soudjouk,
the most preferred Bosnian fermented sausage, were presented.
In addition, microbiological profile of raw materials
used for production of the Soudjouk was investigated. The
Soudjouk was produced in three batches (n=30) based
on a production specification and a traditional recipe. Fermentation
process lasted for 28 days, including a 7-day
smoking phase. Sausage samples for microbiological
analyses were taken in triplicate on day 0, 2, 4, 7, 14,
and 28 of the fermentation process. Identification of bacterial
isolates was performed by classical microbiological
methods (morphologic and biochemical identification),
while the lactic acid bacteria isolates were identified using
API50CHL® kits. Sensorial characteristics of final products
were assessed by assigning a score from the range
from 0 to 10 by an independent expert panel (n=10).
In all stages of the production process predominant
microbial population in microflora of the Bosnian Soudjouk
were lactic acid bacteria (LAB), primarily Lactobacillus
spp. The major importance of our research is a detailed
investigation of microflora and LAB of the sausage during
the fermentation process, as well as to describe dynamics
and dominance of LAB species, which surely represents
an important contribution to detailed description and preservation
of the Bosnian Soudjouk as the main symbol of
Bosnian gastronomic tradition and culture. Desirable sensorial
characteristics of the produced sausages, as well
as absence of certain bacterial foodborne pathogens in
the final products, argue in favor of accepting the applied
technological procedure of production of the sausage as
an acceptable basis for further technological investigation
and establishment of standard operating procedures for
production of the Soudjouk. Finally, autochthonous LAB
isolates from this research may serve as solid basis for
further molecular and technological research.

Ključne riječi

Bosnian Soudjouk; lactic acid bacteria; API identification; sensorial evaluation

Hrčak ID:

52390

URI

https://hrcak.srce.hr/52390

Datum izdavanja:

15.4.2009.

Posjeta: 1.185 *