Investigating chemical parameters in hot dog sausages from Novi Sad market

Abstract

Proizvodi od mesa su veoma zastupljeni u ishrani savremenog čoveka. Po obimu proizvodnje barene kobasice zauzimaju veoma značajno mesto u industrijskoj preradi mesa. Viršle se pripremaju na osnovi proizvođačke specifikacije, te se mogu i očekivati razlike u kvalitetu ovog proizvoda različitih proizvođača. U radu je prikazana uporedna analiza hemijskih parametara kvaliteta viršli pet različitih proizvođača na novosadskom tržištu i to: sadržaj vlage, masti, proteina, natrijum-hlorida, relativan sadržaj proteina vezivnog tkiva u proteinima mesa i pepela. Utvrđene su razlike između prosečnih vrednosti ispitivanih hemijskih parametara kvaliteta viršli. Prosečan sadržaj vlage u viršlama kretao se od 56,29±3,30% do 61,44±4,08%. Prosečan sadržaj ukupne masti u viršlama kretao se od 17,60±3,07% do 20,66± 4,65%. Sadržaj masti u viršlama proizvođača D i B kao i C i B nije se statistički značajno razlikovao (p 0,05). Između prosečnog sadržaja masti u viršlama proizvođača E i D razlika u sadržaju masti utvrđena je na nivou od p0,01. U svim ostalim slučajevima poređenja razlika između prosečnog sadržaja masti utvrđena je na nivou od p0,001. Prosečan sadržaj ukupnih proteina u viršlama kretao se od 11,771,08% do 15,411,82. Između prosečnog sadržaja ukupnih proteina u viršlama proizvođača A i C nije utvrđena statistički značajna razlika (p 0,05). Između prosečnog sadržaja proteina u viršlama proizvođača D i E utvrđena je statistički značajna razlika p0,01, a između prosečnih sadržaja proteina u viršlama svih ostalih proizvođača je utvrđena statistički značajna razlika na nivou od p0,001. Sadržaj ukupnih proteina u viršlama svih pet proizvođača zadovoljavao je propisanu normu (10%). Sadržaj RSP-a u viršlama različitih proizvošača kretao se od 17,34±0,95% do 22,33±2,08%. Između prosečnog sadržaja RSP-a u viršlama kod proizvođača DiEi proizvođača A i B nije utvrđena statistički značajna razlika (p 0,05), a između prosečnog sadržaja RSP-a u viršlama svih ostalih proizvođača je utvrđena statistički značajna razlika (p0,001). Prosečan sadržaj hlorida u viršlama različitih proizvođača kretao se od 1,30±0,10 % do 2,55±0,16 %. Prosečan sadržaj pepela u viršlama različitih proizvođača kretao se od 1,99±0,18% do 3,46± 0,22%. Prosečan sadržaj hlorida i pepela u viršlama svih pet proizvođača bio je statistički značajno različit.

Meat products play an important role in the modern diet. The production of cooked sausages comprises an important segment in the complex meat industry. Hot dogs are prepared according to production specifications and differences in the quality of products can therefore be expected. This paper presents a comparative analysis of chemical parameters in products of five different manufacturers at the Novi Sad market. Water content, fat, protein, sodium chloride, the relative protein content of connective tissue in meat protein (RCP) and ash were analyzed. The difference between the average contents of chemical quality parameters in hot dogs was examined. The average water content ranged from 56.29±3.30% to 61.44±4.08%. The average total fat content ranged from 17.60±3.07% to 20.66±4.65%. No statistically significant difference (p 0.05) was detected in the fat content of the products of manufacturers D and B, as well as C and B. Between the average fat content of the producers E and D the difference in fat content was found to be p0.01. In all other cases, the difference between the average fat content was p0.001. The average total protein content in hot dogs ranged from 11.77±1.08% and 15.41±1.82. No statistically significant difference (p 0.05) was detected between the average total protein content in hot dogs of manufacturers A and C. Between the average protein content of D and E meat manufacturers the statistically significant difference had a value of p0.01, and the average protein content in hot dogs of all other manufacturers had a significant difference (p0.001). The total protein content in all five manufacturers of hot dogs met the prescribed standard (10%). RCP content in the hot dogs of different producers ranged from 17.34±0.95% to 22.33±2.08%. No statistically significant difference (p 0.05) was detected in the average contents of RCP in hot dogs of manufacturers D and E and A and B. but a statistically significant difference was detected (p0.001). between the average content of RCP in all other manufacturers of hot dogs. The average chloride content in hot dogs from different manufacturers ranged from 1.30±0.10% to 2.55%±0.16%. The average ash content in different hot dog producers ranged from 1.99±0.18% to 3.46±0.22%. The average content of chloride and ash in all five manufacturers was significantly different.