Izvorni znanstveni članak
Investigation of homogeneity and physicochemical characterisation of the Homemade Slavonian Sausage
Dragan Kovačević
; Faculty of Food Technology, University of J. J. Strossmayer in Osijeku, Department of Food Technology, Kuhaceva 20, 31 000 Osijek
Kristina Suman
; Faculty of Food Technology, University of J. J. Strossmayer in Osijeku, Department of Food Technology, Kuhaceva 20, 31 000 Osijek
Drago Šubarić
; Faculty of Food Technology, University of J. J. Strossmayer in Osijeku, Department of Food Technology, Kuhaceva 20, 31 000 Osijek
Krešimir Mastanjević
; Faculty of Food Technology, University of J. J. Strossmayer in Osijeku, Department of Food Technology, Kuhaceva 20, 31 000 Osijek
Sanja Vidaček
; Faculty of Food Technology and Biotechnology, University of Zagreb-Croatia, Department of Food Engineering, Pierottijeva 6, 10000 Zagreb
Sažetak
The aim of this study was to investigate the homogeneity of the traditional dry-fermented sausages manufactured in small scale
facilities in Eastern Croatia. The homogeneity was estimated by analysis of the physicochemical parameters of 20 di!erent brands of
traditional Croatian homemade dry fermented sausage known as Homemade Slavonian Sausage. Sensory analysis and correlation
analysis (multivariate method) was performed in order to check if the physicochemical di!erences found, were perceived by the sensory
panel. All of that was made in order to perform an exhaustive physicochemical characterisation of the "nal product.
The physicochemical results showed that sausages were heterogeneous in composition, but only the heterogeneity in fat content was
signi"cantly perceived by the sensory panel. This may indicate that fat content is the most important parameter for sensory evaluation.
Also, the highest negative correlation between fat content and slice surface appearance may indicate that visible fat on slice
surface influence on panellist’s perception of taste and odour of sausages.
Ključne riječi
Homemade Slavonian Sausage homogeneity; physicochemical properties; Sensory pro"ling
Hrčak ID:
52508
URI
Datum izdavanja:
10.12.2009.
Posjeta: 1.710 *