Some Quality Parameters of Dry Fermented Sausages (Čajna kobasica)

Časopis: Procedia Food Science

Volume 5

ISSN: 2211-601X

DOI: org/10.1016/j.profoo.2015.09.019

Stranice: 77-80

Link: https://doi.org/org/10.1016/j.profoo.2015.09.019

Apstrakt:
The aim of this study was to evaluate some quality parameters of dry fermented sausage (ýajna kobasica) from different producers from the market in Vojvodina. The investigated parameters were chemical composition and sensory properties of external appearance and/or condition of the packaging, appearance and composition of cut surface, color and stability of color, odour and taste and texture and/ or juiciness. The results showed that the chemical parameters were very variable but in an agreement with Serbian legislation. Sensory scores were different among different producers. Overall sensory quality of tested samples ranged from 3.37 to 4.34.
Ključne reči: dry fermented sausages, ýajna kobasica, chemical composition, sensory properties
Kategorije objave: Bibliografske reference nastavnika Univerziteta Singidunum