Qualität der Rohwurst Sremski Kulen: Produktion unter traditionellen und industriellen Bedingungen in Serbien

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.