@article{
author = "Vasilev, Dragan and Vuković, Ilija and Tomović, Vladimir and Jokanović, Marija and Vasiljević, Nađa and Milanović-Stevanović, Mirjana and Tubić, Miodrag",
year = "2009",
abstract = "This paper presents the investigation of certain parameters pH value, colour, firmness and overall sensory quality of functional and conventional fermented sausages. The experiments that were carried out included the manufacture and investigation of fermented sausages with the following composition: 1) conventional fermented sausage (pork and beef of 1st category 75%, and firm fatty tissue 25%), 2) fermented sausage with palm fat (pork and beef of 1st category 80% and palm fat 20%), 3) functional fermented sausage (pork and beef of 1st category 75%, pork back fat 20%, oligofructose 2.5% and green peas fibers 2.5%), 4) functional fermented sausage with palm fat (pork and beef of 1st category 80%, palm fat 15% oligofructose 2.5% and green peas fibers 2.5%). The composition of fermented sausages has been standardized according to approximately equal total fat content. To the each kg of filling, 28.0 g of nitrite salt, 1.5 g of decstrose, 4.0 g of saccharose and 4.0 g of spices mixture. Probiotic bacteria Lactobacillus casei LC 01 was used as starter culture. Functional fermented sausages had the addition of 2.5 g of omega-3 fatty acids per 1 kg of filling. In this case, Lactobacillus casei LC 01 was also used as starter culture. Each batch was 40 kg. After stuffing into collagen casings, of 60 mm diameter, the fermented sausages were subjected to ripening process on temperatures decreasing from 26°C to 15°C during 21 days. The experiments were repeated three times. Determination of pH value was carried out using digital pH-meter with combined electrodes suitable for meat products. Color was determined according to CIE L*, a*, b* system with the instrument Chromameter CR-400. The firmness was measured using Instron 4301 by measuring of cutting force and penetration force. Overall sensorical quality was determined with the method of modified 5-point scoring system (5=exceptional, 1=unacceptable). The results were evaluated statistically by determination of mean measures of variation and statistical significance. pH value of functional fermented sausage and functional fermented sausage with palm fat decreases more rapidly during ripening resulting in lower values comparing to conventional fermented sausage and sausage with palm fat. The surface of fermented sausages with palm fat is darker (lower L*-value) and the share of yellow hue (b*-value) is higher compared to fermented sausages with pork back fat. On the cut-surface of fermented sausages with palm fat significantly higher share of yellow hue can be observed (b*-value), while higher share of red hue (a*-value) can be measured on the cut-surface of functional fermented sausage. The firmness of functional fermented sausage with palm fat, fermented sausage with palm fat and functional fermented sausage, expressed as cutting and penetration forces, is significantly higher than the firmness of conventional products. Although the sensory properties of functional fermented sausage and functional fermented sausage with palm fat differ from other fermented sausages, they still have high sensory quality. The highest score for overall sensory quality had functional fermented sausage, then functional sausage with palm fat and conventional fermented sausage, while fermented sausage with palm fat was evaluated with the lowest grade. ., U radu su prikazani rezultati ispitivanja pH vrednosti, boje, čvrstoće i ukupnog senzorskog kvaliteta funkcionalnih i konvencionalnih fermentisanih kobasica. U eksperimentima su spravljane i ispitivane fermentisane kobasice navedenog sastava: 1) konvencionalna fermentisana kobasica (svinjsko i goveđe meso prve kategorije 75 posto i čvrsto masno tkivo 25 posto), 2) fermentisana kobasica sa palminom masti (svinjsko i goveđe meso prve kategorije 80 posto i palmina mast 20 posto), 3) funkcionalna fermentisana kobasica (svinjsko i goveđe meso prve kategorije 75 posto, čvrsto masno tkivo 20 posto, oligofruktoza 2,5 posto i dijetna vlakna graška 2,5 posto, 4) funkcionalna fermentisana kobasica sa palminom masti (svinjsko i goveđe meso prve kategorije 80 posto, palmina mast 15 posto, oligofruktoza 2,5 posto i dijetna vlakna graška 2,5 posto. Sastav fermentisanih kobasica je standardizovan prema približno jednakom sadržaju ukupne masti. Na jedan kilogram nadeva dodato je 28,0 g nitritne soli za salamurenje, 1,5 g dekstroze, 4,0 g saharoze i 4,0 g začina. Kao starter kultura korišćena je probiotska bakterija Lactobacillus casei LC 01. Funkcionalnim fermentisanim kobasicama je na 1 kg nadeva dodato 2,5 g preparata omega-3 masnih kiselina. Kao starter kultura korištena je probiotska bakterija Lactobacillus casei LC 01. Masa svake šarže bila je 40 kilograma. Posle punjenja u kolagene omotače prečnika 60 mm, fermentisane kobasice su podvrgavane zrenju na temperaturama koje su se smanjivale od 26 do 15 oC u trajanju od 21 dan. Eksperimenti su ponavljani tri puta. Vrednost pH je ispitivana digitalnim pH-metrom sa kombinovanom elektrodom za proizvode od mesa; boja po CIE L*, a*, b*sistemu određivana je aparatom Chromameter CR-400; čvrstoća je određivana aparatom Instron 4301, merenjem sile presecanja i sile penetracije. Ukupan senzorski kvalitet određivan je metodom korigovanog petobalnog bod sistema (5 = izuzetan, 1 = neprihvatljiv). Rezultati ispitivanja su obrađivani statistički, određivanjem srednje vrednosti, mera varijacije i statističke značajnosti. Vrednost pH funkcionalne fermentisane kobasice i funkcionalne fermentisane kobasice sa palminom masti brže se smanjuje za vreme zrenja i manja je nego pH konvencionalne fermentisane kobasice i kobasice sa palminom masti. Površina fermentisanih kobasica sa palminom masti je tamnija (manja L*-vrednost) i u njoj je značajno veći udeo žute boje (b*-vrednost), nego kod fermentisanih kobasica sa masnim tkivom. Na preseku fermentisanih kobasica sa palminom masti značajno je veći udeo žute boje (b*-vrednost), a na preseku funkcionalne fermentisane kobasice značajno je veći udeo crvene boje (a*-vrednost). Čvrstoća funkcionalne fermentisane kobasice sa palminom masti, fermentisane kobasice sa palminom masti i funkcionalne fermentisane kobasice, izražena silom presecanja i silom penetracije, značajno je veća nego čvrstoća konvencionalnih proizvoda. Funkcionalna fermentisana kobasica i funkcionalna fermentisana kobasica sa palminom masti, iako se po svojim senzorskim osobinama razlikuju od drugih fermentisanih kobasica, poseduju visok senzorski kvalitet. Najveću ocenu za ukupan senzorski kvalitet dobila je funkcionalna fermentisana kobasica, zatim funkcionalna kobasica sa palminom masti i konvencionalna fermentisana kobasica, a najslabije je ocenjena fermentisana kobasica sa palminom masti. .",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Some important physical, physico-chemical and sensory quality properties of functional fermented sausages, Važnije fizičke, fizičko-hemijske i senzorske osobine kvaliteta funkcionalnih fermentisanih kobasica",
volume = "50",
number = "5-6",
pages = "342-350",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_654"
}
