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Investigation of physicochemical and sensory properties of `Vlašićka´ sausage during storage

Sabina Operta   ORCID icon orcid.org/0000-0001-5197-7290 ; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Institut za tehnologiju poljoprivrednih i prehrambenih proizvoda, Zmaja od Bosne 8, 71000, Sarajevo, Bosna i Hercegovina
Mr. Nerma Leko ; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Institut za tehnologiju poljoprivrednih i prehrambenih proizvoda, Zmaja od Bosne 8, 71000, Sarajevo, Bosna i Hercegovina
Jasmina Tahmaz ; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Institut za tehnologiju poljoprivrednih i prehrambenih proizvoda, Zmaja od Bosne 8, 71000, Sarajevo, Bosna i Hercegovina
Mr. Mersiha Alkić ; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Institut za tehnologiju poljoprivrednih i prehrambenih proizvoda, Zmaja od Bosne 8, 71000, Sarajevo, Bosna i Hercegovina

Puni tekst: engleski, pdf (239 KB) str. 272-278 preuzimanja: 122* citiraj
APA 6th Edition
Operta, S., Leko, M.N., Tahmaz, J. i Alkić, M.M. (2015). Investigation of physicochemical and sensory properties of `Vlašićka´ sausage during storage. MESO: Prvi hrvatski časopis o mesu, XVII (3), 272-278. Preuzeto s https://hrcak.srce.hr/141127
MLA 8th Edition
Operta, Sabina, et al. "Investigation of physicochemical and sensory properties of `Vlašićka´ sausage during storage." MESO: Prvi hrvatski časopis o mesu, vol. XVII, br. 3, 2015, str. 272-278. https://hrcak.srce.hr/141127. Citirano 18.08.2019.
Chicago 17th Edition
Operta, Sabina, Mr. Nerma Leko, Jasmina Tahmaz i Mr. Mersiha Alkić. "Investigation of physicochemical and sensory properties of `Vlašićka´ sausage during storage." MESO: Prvi hrvatski časopis o mesu XVII, br. 3 (2015): 272-278. https://hrcak.srce.hr/141127
Harvard
Operta, S., et al. (2015). 'Investigation of physicochemical and sensory properties of `Vlašićka´ sausage during storage', MESO: Prvi hrvatski časopis o mesu, XVII(3), str. 272-278. Preuzeto s: https://hrcak.srce.hr/141127 (Datum pristupa: 18.08.2019.)
Vancouver
Operta S, Leko MN, Tahmaz J, Alkić MM. Investigation of physicochemical and sensory properties of `Vlašićka´ sausage during storage. MESO: Prvi hrvatski časopis o mesu [Internet]. 2015 [pristupljeno 18.08.2019.];XVII(3):272-278. Dostupno na: https://hrcak.srce.hr/141127
IEEE
S. Operta, M.N. Leko, J. Tahmaz i M.M. Alkić, "Investigation of physicochemical and sensory properties of `Vlašićka´ sausage during storage", MESO: Prvi hrvatski časopis o mesu, vol.XVII, br. 3, str. 272-278, 2015. [Online]. Dostupno na: https://hrcak.srce.hr/141127. [Citirano: 18.08.2019.]
Puni tekst: hrvatski, pdf (286 KB) str. 247-253 preuzimanja: 303* citiraj
APA 6th Edition
Operta, S., Leko, M.N., Tahmaz, J. i Alkić, M.M. (2015). Ispitivanje fizikalno-kemijskih i senzornih svojstava `Vlašićke´ kobasice tijekom čuvanja. MESO: Prvi hrvatski časopis o mesu, XVII (3), 247-253. Preuzeto s https://hrcak.srce.hr/141127
MLA 8th Edition
Operta, Sabina, et al. "Ispitivanje fizikalno-kemijskih i senzornih svojstava `Vlašićke´ kobasice tijekom čuvanja." MESO: Prvi hrvatski časopis o mesu, vol. XVII, br. 3, 2015, str. 247-253. https://hrcak.srce.hr/141127. Citirano 18.08.2019.
Chicago 17th Edition
Operta, Sabina, Mr. Nerma Leko, Jasmina Tahmaz i Mr. Mersiha Alkić. "Ispitivanje fizikalno-kemijskih i senzornih svojstava `Vlašićke´ kobasice tijekom čuvanja." MESO: Prvi hrvatski časopis o mesu XVII, br. 3 (2015): 247-253. https://hrcak.srce.hr/141127
Harvard
Operta, S., et al. (2015). 'Ispitivanje fizikalno-kemijskih i senzornih svojstava `Vlašićke´ kobasice tijekom čuvanja', MESO: Prvi hrvatski časopis o mesu, XVII(3), str. 247-253. Preuzeto s: https://hrcak.srce.hr/141127 (Datum pristupa: 18.08.2019.)
Vancouver
Operta S, Leko MN, Tahmaz J, Alkić MM. Ispitivanje fizikalno-kemijskih i senzornih svojstava `Vlašićke´ kobasice tijekom čuvanja. MESO: Prvi hrvatski časopis o mesu [Internet]. 2015 [pristupljeno 18.08.2019.];XVII(3):247-253. Dostupno na: https://hrcak.srce.hr/141127
IEEE
S. Operta, M.N. Leko, J. Tahmaz i M.M. Alkić, "Ispitivanje fizikalno-kemijskih i senzornih svojstava `Vlašićke´ kobasice tijekom čuvanja", MESO: Prvi hrvatski časopis o mesu, vol.XVII, br. 3, str. 247-253, 2015. [Online]. Dostupno na: https://hrcak.srce.hr/141127. [Citirano: 18.08.2019.]

Sažetak
The objective of this paper was to examine the impact of a 60 day storage period on the physicochemical and sensory properties of „Vlašićka“ sausage. The sausage samples were stored in refrigerator at temperature of 4°C and relative air humidity up to 75%. Analyses of physicochemical properties were conducted on the first, 15th , 30th , 45th and 60th day, while the analyses of sensory properties were conducted on the first, 30th and 60th day of storage. Analysis of variance shows that storage period of 60 days had a significant effect (p<0,05) on all parameters of sustainability except for the diameter and weight of „Vlašićka“ sausage. The most pronounced changes during storage occurred in the decrease of pH level, increase of ullage and reduced water content. Sausages dried out during storage which resulted in the water loss and the concentration of dry substance and subsequently to the significant (p<0,05) increase of fat, ash and connective tissue and NaCl and
the significant (p<0,05) decrease of residual nitrites. During the 60 day storage, Vlašićka sausage remained stable in terms of pH (4,65) and Aw (0,868) levels as well as saltiness (3,71). In terms of water content (>40%), total proteins (>16%) and connective tissue proteins (<20%) „Vlašićka“ sausage has met the requirements of the Regulation. Downside of the tested sausage is an extremely high content of fat (40%). Sensory quality of „Vlašićka“ sausage deteriorated over the 60 day period, but at the end of storage period it was equable and acceptable.

Ključne riječi
fermented sausage; physicochemical and sensory properties; storage

Hrčak ID: 141127

URI
https://hrcak.srce.hr/141127

[hrvatski] [njemački] [talijanski] [španjolski]

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