The impact of casing on selected parameters of safety and quality of fermented sausages
Uticaj izbora omotača na odabrane parametre bezbednosti i kvaliteta fermentisanih kobasica
2015
Authors
Ivanović, JelenaPećanac, Biljana
Janjić, Jelena
Glišić, Marija
Đorđević, Vesna
Stanišić, Mirko
Glamočlija, Nataša
Baltić, Milan Ž.
Article (Published version)
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The production of fermented sausages in households in our region has a long tradition, especially in Vojvodina and in some parts of Serbia (Sandžak, Zlatibor, Pirot). In this experiment, the impact of the selected casings (natural and artificial) of different diameters (broader or narrower) produced in the traditional way (uncontrolled conditions), used in the production of fermented sausages, on the microbiological status (total number of bacteria, total number of lactic acid bacteria, the total number of enterobacteria) and changes of physical properties (pH and water activity). The results show that the microbiological status depended on the diameter of fermented sausages, wherein the total number of bacteria at the end of the ripening was significantly higher in the sausage of a wider diameter as compared to the smaller diameter of the sausage. The average total number of lactic acid bacteria increased during the ripening process, and at day 31 of the testing statistically signific...ant difference between the examined groups of sausages were determined. At the end of the manufacturing process, the smaller diameter sausages had higher pH value as compared to sausages of a wider diameter. The average value of water activity had a trend of decline among all groups of fermented sausages during the manufacturing process. The production of traditional fermented sausages, despite uncontrolled conditions, is justified not only because of the quality of these products, but also because of the authentic production which is an integral part of the tradition of our people.
Proizvodnja fermentisanih kobasica u domaćinstvima na našim prostorima ima dugu tradiciju, posebno u Vojvodini, ali i u pojedinim delovima Srbije (Sandžak, Zlatibor, Pirot). U ovom ogledu je ispitan uticaj izbora omotača (prirodni i veštački) fermentisanih kabasica različitih dijametara (uži i širi) proizvedenih na tradicionalan način (nekontrolisani uslovi) na mikrobiološki status (ukupan broj bakterija, ukupan broj bakterija mlečne kiseline, ukupan broj enterobakterija) i promene fizičkih osobina (pH vred- nost i aktivnost vode). Rezultati pokazuju da je mikrobiološki status zavisio od dijametra fermentisanih kobasica, pri čemu je ukupan broj bakterija na kraju zrenja bio statistički značajno veći kod kobasica šireg dijametra u odnosu na kobasice užeg dijametra. Prosečan ukupan broj bakteija mlečne kiseline je rastao tokom procesa zrenja, gde su 31. dana ispitivanja utvrđene statistički značajne razlike između poređenih grupa kobasica. Na kraju proizvodnog procesa, kobasice užeg dija...metra su imale višu vrednost pH u odnosu na kobasice šireg dijametra. Prosečna vrednost aktivnosti vode je imala trend opadanja kod svih ispitivanih grupa fermentisanih kobasica, tokom proizvodnog procesa. Proizvodnja tradicionalnih fermentisanih kobasica proizvedenih u domaćinstvu i pored nekontrolisanih uslova, ima svoja opravdanja, ne samo zbog kvaliteta ovih proizvoda, već i zbog autentične proizvodnje koja je sastavni deo tradicije našeg naroda.
Keywords:
fermented sausages / quality / choice of layer / microbiological status / fermentisane kobasice / kvalitet / izbor omotača / mikrobiološki statusSource:
Tehnologija mesa, 2015, 56, 2, 144-153Publisher:
- Institut za higijenu i tehnologiju mesa, Beograd
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
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Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Ivanović, Jelena AU - Pećanac, Biljana AU - Janjić, Jelena AU - Glišić, Marija AU - Đorđević, Vesna AU - Stanišić, Mirko AU - Glamočlija, Nataša AU - Baltić, Milan Ž. PY - 2015 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1243 AB - The production of fermented sausages in households in our region has a long tradition, especially in Vojvodina and in some parts of Serbia (Sandžak, Zlatibor, Pirot). In this experiment, the impact of the selected casings (natural and artificial) of different diameters (broader or narrower) produced in the traditional way (uncontrolled conditions), used in the production of fermented sausages, on the microbiological status (total number of bacteria, total number of lactic acid bacteria, the total number of enterobacteria) and changes of physical properties (pH and water activity). The results show that the microbiological status depended on the diameter of fermented sausages, wherein the total number of bacteria at the end of the ripening was significantly higher in the sausage of a wider diameter as compared to the smaller diameter of the sausage. The average total number of lactic acid bacteria increased during the ripening process, and at day 31 of the testing statistically significant difference between the examined groups of sausages were determined. At the end of the manufacturing process, the smaller diameter sausages had higher pH value as compared to sausages of a wider diameter. The average value of water activity had a trend of decline among all groups of fermented sausages during the manufacturing process. The production of traditional fermented sausages, despite uncontrolled conditions, is justified not only because of the quality of these products, but also because of the authentic production which is an integral part of the tradition of our people. AB - Proizvodnja fermentisanih kobasica u domaćinstvima na našim prostorima ima dugu tradiciju, posebno u Vojvodini, ali i u pojedinim delovima Srbije (Sandžak, Zlatibor, Pirot). U ovom ogledu je ispitan uticaj izbora omotača (prirodni i veštački) fermentisanih kabasica različitih dijametara (uži i širi) proizvedenih na tradicionalan način (nekontrolisani uslovi) na mikrobiološki status (ukupan broj bakterija, ukupan broj bakterija mlečne kiseline, ukupan broj enterobakterija) i promene fizičkih osobina (pH vred- nost i aktivnost vode). Rezultati pokazuju da je mikrobiološki status zavisio od dijametra fermentisanih kobasica, pri čemu je ukupan broj bakterija na kraju zrenja bio statistički značajno veći kod kobasica šireg dijametra u odnosu na kobasice užeg dijametra. Prosečan ukupan broj bakteija mlečne kiseline je rastao tokom procesa zrenja, gde su 31. dana ispitivanja utvrđene statistički značajne razlike između poređenih grupa kobasica. Na kraju proizvodnog procesa, kobasice užeg dijametra su imale višu vrednost pH u odnosu na kobasice šireg dijametra. Prosečna vrednost aktivnosti vode je imala trend opadanja kod svih ispitivanih grupa fermentisanih kobasica, tokom proizvodnog procesa. Proizvodnja tradicionalnih fermentisanih kobasica proizvedenih u domaćinstvu i pored nekontrolisanih uslova, ima svoja opravdanja, ne samo zbog kvaliteta ovih proizvoda, već i zbog autentične proizvodnje koja je sastavni deo tradicije našeg naroda. PB - Institut za higijenu i tehnologiju mesa, Beograd T2 - Tehnologija mesa T1 - The impact of casing on selected parameters of safety and quality of fermented sausages T1 - Uticaj izbora omotača na odabrane parametre bezbednosti i kvaliteta fermentisanih kobasica VL - 56 IS - 2 SP - 144 EP - 153 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1243 ER -
@article{ author = "Ivanović, Jelena and Pećanac, Biljana and Janjić, Jelena and Glišić, Marija and Đorđević, Vesna and Stanišić, Mirko and Glamočlija, Nataša and Baltić, Milan Ž.", year = "2015", abstract = "The production of fermented sausages in households in our region has a long tradition, especially in Vojvodina and in some parts of Serbia (Sandžak, Zlatibor, Pirot). In this experiment, the impact of the selected casings (natural and artificial) of different diameters (broader or narrower) produced in the traditional way (uncontrolled conditions), used in the production of fermented sausages, on the microbiological status (total number of bacteria, total number of lactic acid bacteria, the total number of enterobacteria) and changes of physical properties (pH and water activity). The results show that the microbiological status depended on the diameter of fermented sausages, wherein the total number of bacteria at the end of the ripening was significantly higher in the sausage of a wider diameter as compared to the smaller diameter of the sausage. The average total number of lactic acid bacteria increased during the ripening process, and at day 31 of the testing statistically significant difference between the examined groups of sausages were determined. At the end of the manufacturing process, the smaller diameter sausages had higher pH value as compared to sausages of a wider diameter. The average value of water activity had a trend of decline among all groups of fermented sausages during the manufacturing process. The production of traditional fermented sausages, despite uncontrolled conditions, is justified not only because of the quality of these products, but also because of the authentic production which is an integral part of the tradition of our people., Proizvodnja fermentisanih kobasica u domaćinstvima na našim prostorima ima dugu tradiciju, posebno u Vojvodini, ali i u pojedinim delovima Srbije (Sandžak, Zlatibor, Pirot). U ovom ogledu je ispitan uticaj izbora omotača (prirodni i veštački) fermentisanih kabasica različitih dijametara (uži i širi) proizvedenih na tradicionalan način (nekontrolisani uslovi) na mikrobiološki status (ukupan broj bakterija, ukupan broj bakterija mlečne kiseline, ukupan broj enterobakterija) i promene fizičkih osobina (pH vred- nost i aktivnost vode). Rezultati pokazuju da je mikrobiološki status zavisio od dijametra fermentisanih kobasica, pri čemu je ukupan broj bakterija na kraju zrenja bio statistički značajno veći kod kobasica šireg dijametra u odnosu na kobasice užeg dijametra. Prosečan ukupan broj bakteija mlečne kiseline je rastao tokom procesa zrenja, gde su 31. dana ispitivanja utvrđene statistički značajne razlike između poređenih grupa kobasica. Na kraju proizvodnog procesa, kobasice užeg dijametra su imale višu vrednost pH u odnosu na kobasice šireg dijametra. Prosečna vrednost aktivnosti vode je imala trend opadanja kod svih ispitivanih grupa fermentisanih kobasica, tokom proizvodnog procesa. Proizvodnja tradicionalnih fermentisanih kobasica proizvedenih u domaćinstvu i pored nekontrolisanih uslova, ima svoja opravdanja, ne samo zbog kvaliteta ovih proizvoda, već i zbog autentične proizvodnje koja je sastavni deo tradicije našeg naroda.", publisher = "Institut za higijenu i tehnologiju mesa, Beograd", journal = "Tehnologija mesa", title = "The impact of casing on selected parameters of safety and quality of fermented sausages, Uticaj izbora omotača na odabrane parametre bezbednosti i kvaliteta fermentisanih kobasica", volume = "56", number = "2", pages = "144-153", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1243" }
Ivanović, J., Pećanac, B., Janjić, J., Glišić, M., Đorđević, V., Stanišić, M., Glamočlija, N.,& Baltić, M. Ž.. (2015). The impact of casing on selected parameters of safety and quality of fermented sausages. in Tehnologija mesa Institut za higijenu i tehnologiju mesa, Beograd., 56(2), 144-153. https://hdl.handle.net/21.15107/rcub_veterinar_1243
Ivanović J, Pećanac B, Janjić J, Glišić M, Đorđević V, Stanišić M, Glamočlija N, Baltić MŽ. The impact of casing on selected parameters of safety and quality of fermented sausages. in Tehnologija mesa. 2015;56(2):144-153. https://hdl.handle.net/21.15107/rcub_veterinar_1243 .
Ivanović, Jelena, Pećanac, Biljana, Janjić, Jelena, Glišić, Marija, Đorđević, Vesna, Stanišić, Mirko, Glamočlija, Nataša, Baltić, Milan Ž., "The impact of casing on selected parameters of safety and quality of fermented sausages" in Tehnologija mesa, 56, no. 2 (2015):144-153, https://hdl.handle.net/21.15107/rcub_veterinar_1243 .