Quality assessment of Srpska sausage from nine different manufacturers in Serbia
2017
Autori
Đorđević, VesnaGlišić, Milica
Teodorović, Vlado
Mirilović, Milorad
Đurić, Spomenka
Bošković, Marija
Baltić, Milan Ž.
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The aim of this study was to assess the quality of 11 different samples of Srpska sausage from 9 manufacturers in Serbia who responded to a public call of the Chamber of Commerce and Industry of Serbia in order to improve the brand of Srpska sausage. For characterising properties of the Srpska sausages chemical composition analysis and sensory descriptive analysis were used. The chemical analysis showed that all the samples had a meat protein content higher than the stipulated minimum (12%), that the total phosphorus content (expressed as P2O5, g/kg), the content of NaNO2 (mg/kg), and the content of collagen in the meat protein (%) is lower than the maximum permitted level (8.00 g/kg, 150.00 mg/kg, and 20.00%, respectively). In the sensory analysis following attributes were evaluated: external appearance, cross-section appearance (including colour), texture, odour, flavour and overall sensory quality. The best-evaluated was a sample with a mean cumulative score of 87.23±8:33, and the w...orse-evaluated was a sample with a mean cumulative score of 51.65±10.05. There were not significantly differences between four samples with highest cumulative scores. The sausage with the highest score was evaluated as best by 35% of panellists, followed by third (25% of panellists), second and fourth (15% of panellists). The quality parameters of the highest ranked "Srpska sausage" will be submitted to the competent state authorities as amendments to the current Regulation.
Ključne reči:
Srpska sausage / Regulation / cooked sausage quality / chemical composition / sensory evaluationIzvor:
Meat Technology, 2017, 58, 2, 93-102Izdavač:
- Institute of meat hygiene and technology, Belgrade
Finansiranje / projekti:
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - JOUR AU - Đorđević, Vesna AU - Glišić, Milica AU - Teodorović, Vlado AU - Mirilović, Milorad AU - Đurić, Spomenka AU - Bošković, Marija AU - Baltić, Milan Ž. PY - 2017 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1437 AB - The aim of this study was to assess the quality of 11 different samples of Srpska sausage from 9 manufacturers in Serbia who responded to a public call of the Chamber of Commerce and Industry of Serbia in order to improve the brand of Srpska sausage. For characterising properties of the Srpska sausages chemical composition analysis and sensory descriptive analysis were used. The chemical analysis showed that all the samples had a meat protein content higher than the stipulated minimum (12%), that the total phosphorus content (expressed as P2O5, g/kg), the content of NaNO2 (mg/kg), and the content of collagen in the meat protein (%) is lower than the maximum permitted level (8.00 g/kg, 150.00 mg/kg, and 20.00%, respectively). In the sensory analysis following attributes were evaluated: external appearance, cross-section appearance (including colour), texture, odour, flavour and overall sensory quality. The best-evaluated was a sample with a mean cumulative score of 87.23±8:33, and the worse-evaluated was a sample with a mean cumulative score of 51.65±10.05. There were not significantly differences between four samples with highest cumulative scores. The sausage with the highest score was evaluated as best by 35% of panellists, followed by third (25% of panellists), second and fourth (15% of panellists). The quality parameters of the highest ranked "Srpska sausage" will be submitted to the competent state authorities as amendments to the current Regulation. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Quality assessment of Srpska sausage from nine different manufacturers in Serbia VL - 58 IS - 2 SP - 93 EP - 102 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1437 ER -
@article{ author = "Đorđević, Vesna and Glišić, Milica and Teodorović, Vlado and Mirilović, Milorad and Đurić, Spomenka and Bošković, Marija and Baltić, Milan Ž.", year = "2017", abstract = "The aim of this study was to assess the quality of 11 different samples of Srpska sausage from 9 manufacturers in Serbia who responded to a public call of the Chamber of Commerce and Industry of Serbia in order to improve the brand of Srpska sausage. For characterising properties of the Srpska sausages chemical composition analysis and sensory descriptive analysis were used. The chemical analysis showed that all the samples had a meat protein content higher than the stipulated minimum (12%), that the total phosphorus content (expressed as P2O5, g/kg), the content of NaNO2 (mg/kg), and the content of collagen in the meat protein (%) is lower than the maximum permitted level (8.00 g/kg, 150.00 mg/kg, and 20.00%, respectively). In the sensory analysis following attributes were evaluated: external appearance, cross-section appearance (including colour), texture, odour, flavour and overall sensory quality. The best-evaluated was a sample with a mean cumulative score of 87.23±8:33, and the worse-evaluated was a sample with a mean cumulative score of 51.65±10.05. There were not significantly differences between four samples with highest cumulative scores. The sausage with the highest score was evaluated as best by 35% of panellists, followed by third (25% of panellists), second and fourth (15% of panellists). The quality parameters of the highest ranked "Srpska sausage" will be submitted to the competent state authorities as amendments to the current Regulation.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Quality assessment of Srpska sausage from nine different manufacturers in Serbia", volume = "58", number = "2", pages = "93-102", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1437" }
Đorđević, V., Glišić, M., Teodorović, V., Mirilović, M., Đurić, S., Bošković, M.,& Baltić, M. Ž.. (2017). Quality assessment of Srpska sausage from nine different manufacturers in Serbia. in Meat Technology Institute of meat hygiene and technology, Belgrade., 58(2), 93-102. https://hdl.handle.net/21.15107/rcub_veterinar_1437
Đorđević V, Glišić M, Teodorović V, Mirilović M, Đurić S, Bošković M, Baltić MŽ. Quality assessment of Srpska sausage from nine different manufacturers in Serbia. in Meat Technology. 2017;58(2):93-102. https://hdl.handle.net/21.15107/rcub_veterinar_1437 .
Đorđević, Vesna, Glišić, Milica, Teodorović, Vlado, Mirilović, Milorad, Đurić, Spomenka, Bošković, Marija, Baltić, Milan Ž., "Quality assessment of Srpska sausage from nine different manufacturers in Serbia" in Meat Technology, 58, no. 2 (2017):93-102, https://hdl.handle.net/21.15107/rcub_veterinar_1437 .