Important properties of Srem dry ham produced by optimizing the traditional production procedures
Važnije osobine sremske šunke proizvedene optimiziranjem tradicionalnog postupka proizvodnje
Abstract
In this paper important factors of quality and shelf-life of Srem dry ham. produced by optimizing traditional procedure, are presented. The traditional production procedure of Srem dry ham has been optimized, i.e. adjusted to the knowledge of meat science, and principles of good manufactures and good hygienic practices. The fresh ham quality (weight. pH, and temperature), salt quantity, temperature and time of salting, as well as ripening method (air, vacuum-package, and coating with mixture off at, suit and spices) were taking in consideration. Parameters of quality and shelf-life of Srem dry ham. as well as water activity (0.89-0.92), pH (6.45-6.60), then contents of water (58.9-61.9%), salt (4.9-6.3 "/„), fat (4.2-6.3 "A,), and proteins (25.8-27.2 %). as well as index of proteolyses (25.5-27.6 %) and sensory properties of the products are very similar to the properties of better-known types of dray ham.
U radu su prikazani važniji parametri kvaliteta i održivosti sremske šunke, dobijene optimiziranjem tradicionalnog postupka proizvodnje. Tradicionalni postupak proizvodnje sremske šunke je optimiziran, tj. usklađen sa saznanjima nauke i načelima dobre higijenske i dobre proizvodne prakse, s posebnom osvrtom na izbor svinjskih butova (masa, pH. temperatura), količinu soli, temperaturu i trajanje usoljavanja i prosoljavanja, kao i način zrenja (vazduh. vakuum-pakovanje Hi premazivanje sa mešavinom svinjske masti, soli i začina). Parametri kvaliteta i održivosti sremske šunke, kao sto su aklivnosti vode (aw 0,89-0.92) i pH (6.45-6,60), zatim sadržaj vlage (58.9-61.9 %), soli (4,9-6,3 %). masti (4,2-6.3 %) i proteina (25,8-27,2 %), kao i indeks proteolize (25,5-27,6 %) i senzorna svojstva proizvoda vrlo su slični sa osobinama poznatijih vrsta suve šunke.
Keywords:
dry ham / salting / ripening / quality / shelf-life / suva šunka / usoljavanje / zrenje / kvalitetSource:
Tehnologija mesa, 2005, 46, 3-4, 110-114Publisher:
- Institut za higijenu i tehnologiju mesa, Beograd
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Fakultet veterinarske medicineTY - JOUR AU - Vuković, Ilija AU - Vasilev, Dragan AU - Saičić, Snežana AU - Tubić, Miodrag AU - Kričković, Draško PY - 2005 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/347 AB - In this paper important factors of quality and shelf-life of Srem dry ham. produced by optimizing traditional procedure, are presented. The traditional production procedure of Srem dry ham has been optimized, i.e. adjusted to the knowledge of meat science, and principles of good manufactures and good hygienic practices. The fresh ham quality (weight. pH, and temperature), salt quantity, temperature and time of salting, as well as ripening method (air, vacuum-package, and coating with mixture off at, suit and spices) were taking in consideration. Parameters of quality and shelf-life of Srem dry ham. as well as water activity (0.89-0.92), pH (6.45-6.60), then contents of water (58.9-61.9%), salt (4.9-6.3 "/„), fat (4.2-6.3 "A,), and proteins (25.8-27.2 %). as well as index of proteolyses (25.5-27.6 %) and sensory properties of the products are very similar to the properties of better-known types of dray ham. AB - U radu su prikazani važniji parametri kvaliteta i održivosti sremske šunke, dobijene optimiziranjem tradicionalnog postupka proizvodnje. Tradicionalni postupak proizvodnje sremske šunke je optimiziran, tj. usklađen sa saznanjima nauke i načelima dobre higijenske i dobre proizvodne prakse, s posebnom osvrtom na izbor svinjskih butova (masa, pH. temperatura), količinu soli, temperaturu i trajanje usoljavanja i prosoljavanja, kao i način zrenja (vazduh. vakuum-pakovanje Hi premazivanje sa mešavinom svinjske masti, soli i začina). Parametri kvaliteta i održivosti sremske šunke, kao sto su aklivnosti vode (aw 0,89-0.92) i pH (6.45-6,60), zatim sadržaj vlage (58.9-61.9 %), soli (4,9-6,3 %). masti (4,2-6.3 %) i proteina (25,8-27,2 %), kao i indeks proteolize (25,5-27,6 %) i senzorna svojstva proizvoda vrlo su slični sa osobinama poznatijih vrsta suve šunke. PB - Institut za higijenu i tehnologiju mesa, Beograd T2 - Tehnologija mesa T1 - Important properties of Srem dry ham produced by optimizing the traditional production procedures T1 - Važnije osobine sremske šunke proizvedene optimiziranjem tradicionalnog postupka proizvodnje VL - 46 IS - 3-4 SP - 110 EP - 114 UR - https://hdl.handle.net/21.15107/rcub_veterinar_347 ER -
@article{ author = "Vuković, Ilija and Vasilev, Dragan and Saičić, Snežana and Tubić, Miodrag and Kričković, Draško", year = "2005", abstract = "In this paper important factors of quality and shelf-life of Srem dry ham. produced by optimizing traditional procedure, are presented. The traditional production procedure of Srem dry ham has been optimized, i.e. adjusted to the knowledge of meat science, and principles of good manufactures and good hygienic practices. The fresh ham quality (weight. pH, and temperature), salt quantity, temperature and time of salting, as well as ripening method (air, vacuum-package, and coating with mixture off at, suit and spices) were taking in consideration. Parameters of quality and shelf-life of Srem dry ham. as well as water activity (0.89-0.92), pH (6.45-6.60), then contents of water (58.9-61.9%), salt (4.9-6.3 "/„), fat (4.2-6.3 "A,), and proteins (25.8-27.2 %). as well as index of proteolyses (25.5-27.6 %) and sensory properties of the products are very similar to the properties of better-known types of dray ham., U radu su prikazani važniji parametri kvaliteta i održivosti sremske šunke, dobijene optimiziranjem tradicionalnog postupka proizvodnje. Tradicionalni postupak proizvodnje sremske šunke je optimiziran, tj. usklađen sa saznanjima nauke i načelima dobre higijenske i dobre proizvodne prakse, s posebnom osvrtom na izbor svinjskih butova (masa, pH. temperatura), količinu soli, temperaturu i trajanje usoljavanja i prosoljavanja, kao i način zrenja (vazduh. vakuum-pakovanje Hi premazivanje sa mešavinom svinjske masti, soli i začina). Parametri kvaliteta i održivosti sremske šunke, kao sto su aklivnosti vode (aw 0,89-0.92) i pH (6.45-6,60), zatim sadržaj vlage (58.9-61.9 %), soli (4,9-6,3 %). masti (4,2-6.3 %) i proteina (25,8-27,2 %), kao i indeks proteolize (25,5-27,6 %) i senzorna svojstva proizvoda vrlo su slični sa osobinama poznatijih vrsta suve šunke.", publisher = "Institut za higijenu i tehnologiju mesa, Beograd", journal = "Tehnologija mesa", title = "Important properties of Srem dry ham produced by optimizing the traditional production procedures, Važnije osobine sremske šunke proizvedene optimiziranjem tradicionalnog postupka proizvodnje", volume = "46", number = "3-4", pages = "110-114", url = "https://hdl.handle.net/21.15107/rcub_veterinar_347" }
Vuković, I., Vasilev, D., Saičić, S., Tubić, M.,& Kričković, D.. (2005). Important properties of Srem dry ham produced by optimizing the traditional production procedures. in Tehnologija mesa Institut za higijenu i tehnologiju mesa, Beograd., 46(3-4), 110-114. https://hdl.handle.net/21.15107/rcub_veterinar_347
Vuković I, Vasilev D, Saičić S, Tubić M, Kričković D. Important properties of Srem dry ham produced by optimizing the traditional production procedures. in Tehnologija mesa. 2005;46(3-4):110-114. https://hdl.handle.net/21.15107/rcub_veterinar_347 .
Vuković, Ilija, Vasilev, Dragan, Saičić, Snežana, Tubić, Miodrag, Kričković, Draško, "Important properties of Srem dry ham produced by optimizing the traditional production procedures" in Tehnologija mesa, 46, no. 3-4 (2005):110-114, https://hdl.handle.net/21.15107/rcub_veterinar_347 .