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- Title
Fizikalno-kemijska svojstva boja i tekstura trajnih kobasica.
- Authors
Kovačević, D.; Mastanjević, K.
- Abstract
A study of physico-chemical properties and instrumental measurement of colour and texture profile was carried out on six different dry fermented sausages from Croatian market (Slavonian kulen, kulenova seka, homade slavonian sausage, Istrian sausage, suđuk, horse salami and chorizo). All samples of dry sausages had moisture content below the prescribed level of 40%. Basic physico-chemical properties, pH and aw values, salt and ash content showed significant variability (P < 0.05). Texture profile and instrumental and colour parameters (L*, a* and b*) also showed significant (P < 0.05) variability. This can be related to different ingredients, different recipes and different production process of investigated dry sausages. The highest protein content shoved the kulenova seka (38.59%), homade slavonian sausage (36.57%) and Slavonian kulen (35.18%). All samples of dry sausages had the higher protein content then prescribed 16%.
- Publication
MESO, 2014, Vol 16, Issue 6, p500
- ISSN
1332-0025
- Publication type
Article