Characterization of the Kranjska klobasa , a traditional slovenian cooked, cured, and smoked sausage from coarse ground pork

Abstract

Kranjska klobasa is a traditional Slovenian cured, smoked, and cooked sausage made with coarse-ground pork. It is a traditional product that is protected geographical indication status and is produced practically everywhere in Slovenia, as well as in some other European countries. The aim of this study was to determine the main characteristics of Kranjska klobasa prepared by different manufacturers in Slovenia. Products from 14 producers were analysed for basic chemical composition, for content of salt, nitrite, phosphate, and TBARs, for instrumentally measured firmness, and for sensory parameters. A comparison of some of these characteristics of Kranjska klobasa produced over the last 12 years was also carried out. Despite some of the limitations (less added pork fat, free of added phosphates, and beef), the Kranjska klobasa with protected geographical indication status shows better juiciness, texture, intensity of flavor, and overall acceptability compared to Kranjska klobasa produced before protection was granted. Practical applications It is well known that protection of quality traditional food products can promote specific rural areas. Therefore product characterization is essential for success and recognition in the market. In this article is shown that protection has changed and standardized the composition and manufacturing process of Kranjska klobasa with protected geographical indication status. Protected product showed better juiciness, optimal texture, intense flavor, and improved overall acceptability compared to the Kranjska klobasa “before protection.” Even with some limitations (use of beef, polyphosphates, and meat batter is prohibited, pepper and garlic permitted spices), decreased content of fat (limited to 29%) improved sensory quality for the product can be provide.