Qualität der Rohwurst Sremski Kulen: Produktion unter traditionellen und industriellen Bedingungen in Serbien
Quality of fermeted sausage Sremski Kulen produced under traditional and industrial conditions in Serbia
Nema prikaza
Autori
Suvajdžić, BrankoPetronijević, Radivoj
Teodorović, Vlado
Tomovie, Vladimir
Dimitrijević, Mirjana
Karabasil, Nedjeljko
Vasilev, Dragan
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Sremski Kulen is a traditional fermented sausage produced from pork meat, seasoned with paprika and stuffed in pork appendix. High demand for this sausage led to its production on industrial level too. The aim of this study was to investigate the quality of two groups of Sremski Kulen produced according to the same recipe but under traditional [TSKl and industrial (ISK) environment. The differences at the beginning of sausage ripening included a slower fermentation in TSK followed by a lower number of lactic acid bacteria (TSK: 7.67, ISK: 8.17 log CFU/g) and higher pH value ITSK: 5.62 and ISK: 5.34). In contrast, at the end of ripening TSK contained more lactic acid bacteria (8.41 log CFU/g) and micrococci (4.14 log CFU/g), followed by lower pH value (5.46) then ISK 17.86 3, 97 log CFU/g, pH = 5.64 respectively). Although both products were made according to the same recipe, there was a difference in the initial fat ITSK: 10.6; ISK 13.5%) and meat protein content (TSK: 19.9; ISK 18.2%)... detected, but not at the end of maturation (fat: 26.2 and 29.0; meat protein: 36.5 and 36.1% respectively). Sensory quality was rated very high ITSK: 4.78; ISK 4.87), while ISK exhibited more intense flavor ITSK: 4.50; ISK 4.93) and TSK a better texture (TSK = 4.93; ISK = 4.78). These differences depended on the quality of the raw materilas as well as climatic conditions during ripening and not on the type of production. Accordingly, the industrial production of traditional sausage could also provide a high quality product, once the traditional requirements were taken.
Ključne reči:
Sremski Kulen / Traditional fermented sausage / Quality / Microflora / Industrial productionIzvor:
Fleischwirtschaft, 2018, 98, 6, 93-99Izdavač:
- Deutscher Fachverlag GmbH, Frankfurt Main
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - JOUR AU - Suvajdžić, Branko AU - Petronijević, Radivoj AU - Teodorović, Vlado AU - Tomovie, Vladimir AU - Dimitrijević, Mirjana AU - Karabasil, Nedjeljko AU - Vasilev, Dragan PY - 2018 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1670 AB - Sremski Kulen is a traditional fermented sausage produced from pork meat, seasoned with paprika and stuffed in pork appendix. High demand for this sausage led to its production on industrial level too. The aim of this study was to investigate the quality of two groups of Sremski Kulen produced according to the same recipe but under traditional [TSKl and industrial (ISK) environment. The differences at the beginning of sausage ripening included a slower fermentation in TSK followed by a lower number of lactic acid bacteria (TSK: 7.67, ISK: 8.17 log CFU/g) and higher pH value ITSK: 5.62 and ISK: 5.34). In contrast, at the end of ripening TSK contained more lactic acid bacteria (8.41 log CFU/g) and micrococci (4.14 log CFU/g), followed by lower pH value (5.46) then ISK 17.86 3, 97 log CFU/g, pH = 5.64 respectively). Although both products were made according to the same recipe, there was a difference in the initial fat ITSK: 10.6; ISK 13.5%) and meat protein content (TSK: 19.9; ISK 18.2%) detected, but not at the end of maturation (fat: 26.2 and 29.0; meat protein: 36.5 and 36.1% respectively). Sensory quality was rated very high ITSK: 4.78; ISK 4.87), while ISK exhibited more intense flavor ITSK: 4.50; ISK 4.93) and TSK a better texture (TSK = 4.93; ISK = 4.78). These differences depended on the quality of the raw materilas as well as climatic conditions during ripening and not on the type of production. Accordingly, the industrial production of traditional sausage could also provide a high quality product, once the traditional requirements were taken. PB - Deutscher Fachverlag GmbH, Frankfurt Main T2 - Fleischwirtschaft T1 - Qualität der Rohwurst Sremski Kulen: Produktion unter traditionellen und industriellen Bedingungen in Serbien T1 - Quality of fermeted sausage Sremski Kulen produced under traditional and industrial conditions in Serbia VL - 98 IS - 6 SP - 93 EP - 99 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1670 ER -
@article{ author = "Suvajdžić, Branko and Petronijević, Radivoj and Teodorović, Vlado and Tomovie, Vladimir and Dimitrijević, Mirjana and Karabasil, Nedjeljko and Vasilev, Dragan", year = "2018", abstract = "Sremski Kulen is a traditional fermented sausage produced from pork meat, seasoned with paprika and stuffed in pork appendix. High demand for this sausage led to its production on industrial level too. The aim of this study was to investigate the quality of two groups of Sremski Kulen produced according to the same recipe but under traditional [TSKl and industrial (ISK) environment. The differences at the beginning of sausage ripening included a slower fermentation in TSK followed by a lower number of lactic acid bacteria (TSK: 7.67, ISK: 8.17 log CFU/g) and higher pH value ITSK: 5.62 and ISK: 5.34). In contrast, at the end of ripening TSK contained more lactic acid bacteria (8.41 log CFU/g) and micrococci (4.14 log CFU/g), followed by lower pH value (5.46) then ISK 17.86 3, 97 log CFU/g, pH = 5.64 respectively). Although both products were made according to the same recipe, there was a difference in the initial fat ITSK: 10.6; ISK 13.5%) and meat protein content (TSK: 19.9; ISK 18.2%) detected, but not at the end of maturation (fat: 26.2 and 29.0; meat protein: 36.5 and 36.1% respectively). Sensory quality was rated very high ITSK: 4.78; ISK 4.87), while ISK exhibited more intense flavor ITSK: 4.50; ISK 4.93) and TSK a better texture (TSK = 4.93; ISK = 4.78). These differences depended on the quality of the raw materilas as well as climatic conditions during ripening and not on the type of production. Accordingly, the industrial production of traditional sausage could also provide a high quality product, once the traditional requirements were taken.", publisher = "Deutscher Fachverlag GmbH, Frankfurt Main", journal = "Fleischwirtschaft", title = "Qualität der Rohwurst Sremski Kulen: Produktion unter traditionellen und industriellen Bedingungen in Serbien, Quality of fermeted sausage Sremski Kulen produced under traditional and industrial conditions in Serbia", volume = "98", number = "6", pages = "93-99", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1670" }
Suvajdžić, B., Petronijević, R., Teodorović, V., Tomovie, V., Dimitrijević, M., Karabasil, N.,& Vasilev, D.. (2018). Qualität der Rohwurst Sremski Kulen: Produktion unter traditionellen und industriellen Bedingungen in Serbien. in Fleischwirtschaft Deutscher Fachverlag GmbH, Frankfurt Main., 98(6), 93-99. https://hdl.handle.net/21.15107/rcub_veterinar_1670
Suvajdžić B, Petronijević R, Teodorović V, Tomovie V, Dimitrijević M, Karabasil N, Vasilev D. Qualität der Rohwurst Sremski Kulen: Produktion unter traditionellen und industriellen Bedingungen in Serbien. in Fleischwirtschaft. 2018;98(6):93-99. https://hdl.handle.net/21.15107/rcub_veterinar_1670 .
Suvajdžić, Branko, Petronijević, Radivoj, Teodorović, Vlado, Tomovie, Vladimir, Dimitrijević, Mirjana, Karabasil, Nedjeljko, Vasilev, Dragan, "Qualität der Rohwurst Sremski Kulen: Produktion unter traditionellen und industriellen Bedingungen in Serbien" in Fleischwirtschaft, 98, no. 6 (2018):93-99, https://hdl.handle.net/21.15107/rcub_veterinar_1670 .