Abstract
The aim of this trial was to investigate changes in chemical and physico-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p<0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p<0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process.
Highlights
Today, dry fermented sausages are produced from meat of modern pig breeds and manufacturing technology is based on the use of controlled ripening rooms and rapid curing techniques, resulting in lower production time and improved product safety (Flores et al, 1997; Marco et al, 2008)
It was found that they were higher in Swedish Landrace (SL) compared with MA and MO sausages and to significantly increase during the production process
Produced Sremska sausage made from meat of autochthonous pig breeds (Mangalitsa nad Moravka), compared to the one produced from meat of Swedish Landrace breed, is characterised by higher fat content and lower water content throughout the production process
Summary
Dry fermented sausages are produced from meat of modern pig breeds and manufacturing technology is based on the use of controlled ripening rooms and rapid curing techniques, resulting in lower production time and improved product safety (Flores et al, 1997; Marco et al, 2008). Traditionally produced dry fermented sausages are made from meat of late maturing breeds of pigs and by spontaneous meat fermentation at low temperatures, without additives (nitrate, nitrite, glucono-γ-lactone, etc) and starter cultures (Marcos et al, 2007) Sausages produced in this way have usually very high sensory quality. Sremska sausage is popular dry fermented sausage in Serbia and all Balkan region It is characterized by specific hot taste, aromatic and spicy flavour, dark red colour and hard consistency (Stanišić et al, 2012). It was produced from the meat of autochthonous pig breeds such as Mangalitsa and Moravka and in traditional smoking house. It is produced from modern pig breeds in controlled ripening rooms and with the use of rapid curing techniques, which gives them a slightly modified characteristics in comparison to traditional products
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