Drying characteristics of traditional fermented sausage Petrovská klobása: The effect of different ripening conditions and use of starter culture

Predrag Ikonic,Snezana Skaljac,Vladimir Tomovic,Ljiljana Petrovic,Bojana Ikonic,Marija Jokanovic,Branislav Sojic,Natalija Dzinic,Tatjana Tasic

doi:10.5937/ffr1401071i

Abstract

A study was carried out on traditional Serbian dry-fermented sausage Petrovská klobása in order to investigate the effect of different ripening conditions and use of starter culture (SC) on drying characteristics of this typical meat product. The results related with reduction of diameter, water activity (aw) and moisture content of sausages, obtained during ripening, indicated 30 days faster drying process in controlled industrial ripening room (RR) than in traditional room (TR) (60 vs. 90 days). Along with the ambient (thermo-hygrometric) conditions, this phenomenon was also determined by pH, which was lower in RR sausages (P<0.05), especially in those made with SC. High values of coefficient of determination (r2>0.992) indicate good fit of the experimental data (average moisture content vs. drying time) using third degree polynomial equation, both for RR and TR sausages, whether the samples were produced with or without SC. Additionally, the evolution of moisture content ratio between internal and external fractions of sausages indicated more intense drying in the external ones. This was particularly pronounced in sausages made with SC after 30 days of drying. The use of SC and RR in processing of Petrovská klobása seems to be a potential technological improvement to shorten the drying period and to prolong the production season of this traditional meat product.

Highlights

Drying and fermentation of meat products are probably the most ancient ways of preservation known to man
Along with the ambient conditions, this phenomenon was determined by pH, which was lower in ripening room (RR) sausages (P
The highest percent of diameter reduction after 90 days of drying was registered for RR sausages inoculated with starter culture (RR-SC), amounting 24.0%

Summary

Introduction

Drying and fermentation of meat products are probably the most ancient ways of preservation known to man. Natural dry-fermented sausages have 2000 years long tradition of originating in China and the Mediterranean area. Fermentation achieved by naturally present or by added lactic acid bacteria (LAB) results in acid production which has a positive effect on safety, sensory characteristics and shelf life of sausages (Comi et al, 2005; Petäjä-Kanninen and Puolanne, 2007; Zukál and Incze, 2010). The clear regional differences are recognizable each production is based on a combination of drying and fermentation. In Mediterranean countries, France, Hungary and Balkan countries, air-dried, spicy sausages predominate, while in Northern and Central Europe most of the fermented sausages are smoked, and drying is less intensive (Lücke, 1998; Vignolo et al, 2010)

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Conclusion