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‘Roasted’ Šunkarica
Mojca Korošec
orcid.org/0000-0002-9495-5195
; Sveučilište u Ljubljani, Fakultet biotehnologije
Tomaž Polak
orcid.org/0000-0001-9024-3855
; Sveučilište u Ljubljani, Fakultet biotehnologije
Mateja Lušnic
; Sveučilište u Ljubljani, Fakultet biotehnologije
Katja Babić
; Sveučilište u Ljubljani, Fakultet biotehnologije
Lea Demšar
orcid.org/0000-0003-2408-4256
; Sveučilište u Ljubljani, Fakultet biotehnologije
Sažetak
Many traditional technologies are being replaced by new, faster and improved ones. Šunkarica has been produced for decades, but the warm smoking of those types of sausages was almost forgotten. Therefore, ‘roasted’ Šunkarica is rarely seen on Slovenian market, although ‘cooked’ Šunkarica, a cognate product that belongs to the group of cured and pasteurized sausages, is known for the Balkan territories (e.g., ex-Yugoslavia). In this study the physico-chemical parameters (proximate composition and salt content) as well as sensory properties of ‘roasted’ and ‘cooked’ Šunkarica were determined; two samples of ‘cooked’ sausages were produced in industry plants, one was made by the students of the Biotechnical Faculty during practical work, while ‘roasted’ Šunkarica and information about its manufacture were acquired from the Babič farm. On average, these ‘roasted’ Šunkarica contained moisture at 61.61 g/100 g, protein at 22.76 g/100 g, fat at 13.26 g/100 g, and NaCl at 2.20 g/100 g; in conventionally ‘cooked’ Šunkarica the moisture (67.83 g/100 g) was higher and the protein content (18.64 g/100 g) was lower as compared with ‘roasted’ Šunkarica. Sensory evaluation of ‘roasted’ and ‘cooked’ Šunkarica samples was carried out by two panels, a panel of twenty students and a panel of four experts. Students evaluated liking of each sample, ranked samples by preference, as well as assessed the texture and the intensity of aroma; meanwhile experts used descriptive analysis method to determine characteristics of a sample.
Ključne riječi
‘roasted’ Šunkarica; pasteurised meat product; traditional recipe; sensory properties; composition
Hrčak ID:
170901
URI
Datum izdavanja:
16.12.2016.
hrvatski njemački talijanski španjolski
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