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- Title
Fizikalno-kemijska svojstva, tekstura i boja konjske salame.
- Authors
Kovačević, D.; Mastanjević, K.; Frece, J.; Pleadin, J.
- Abstract
A study of physico-chemical properties and instrumental measurement of colour and texture was carried out on seven different brands of traditional homemade dry fermented horse salami from Pakrac area. Basic physico-chemical properties, pH values and salt content showed significant variability (p = 0.05), except for the values of aw. Textural and colour parameters (L*, a* and b*) also showed significant (p = 0.05) variability, especially hardness and a* value. This can be related to different recipes (different mass fraction of pork back fat used in recipes) and casing (different diameter) used by different producers and with different drying - ripening stages of the investigated samples.
- Publication
MESO, 2013, Vol 15, Issue 2, p106
- ISSN
1332-0025
- Publication type
Article