Abstract
On the grounds of data available from literature, we observed a high degree of variations in the values of numerous physical-chemical quality parameters of fermented sausages, so that we set as the objective of our investigations to carry out comprehensive examinations of selected chemical quality parameters (total protein content, relative protein content of connective tissue, and humidity in ten different products that belong to the group of fermented dry sausages). The other objective was to compare the values obtained in our investigations with the reference values envisaged under the Regulations on quality and other requirements for meat products (SCG Official Gazette, No. 33/2004) and to determine the percent of products that are found incompatible and the reasons for that. We used two standard reference chemical methods ? the determination of nitrogen and moisture contents (SRPS ISO 937:1992 and SRPS ISO 1442:1998), as well as a modification of method M050 for the determination of hydroxyproline content. We can conclude on the grounds of the results of our investigations that out of the representative number of examined samples (n = 156), originating from 10 different products from the group of fermented dry sausages, 51 samples (32.7%) did not meet the requirements prescribed under the Regulations on quality and other requirements for meat products. Among the rejected samples, the reason for the incompatibility of 40 samples (25.6%) was a a higher level of RPCCT, and 18 samples (11.5%) had a higher moisture content than permitted. None of the total number of examined samples had a content of total proteins lower than the one prescribed under Regulations.
Highlights
Prema podacima dostupnim iz literature zapazili smo visok stepen varijacija vrednosti mnogih fizi~ko-hemijskih pokazatelja kvaliteta fermentisanih kobasica, pa smo za cilj na{eg ispitivanja postavili {to sveobuhvatnije ispitivanje odabranih hemijskih parametara kvaliteta – sadraj ukupnih proteina, relativan sadraj proteina vezivnog tkiva i sadraj vlage u deset razli~itih proizvoda koji pripadaju grupi fermentisanih suvih kobasica
We can conclude on the grounds of the results
meet the requirements prescribed under the Regulations on quality
Summary
Na osnovu rezultata ispitivanja moemo zaklju~iti da na reprezentativnom broju ispitanih uzoraka (n = 156), poreklom od 10 razli~itih proizvoda iz grupe fermentisanih suvih kobasica, 51 uzorak (32,7%) nije ispunjavao zahteve propisane Pravilnikom o kvalitetu i drugim zahtevima za proizvode od mesa. (2010) su zapazili da je sadraj proteina (»30%) utvr|en u ve}ini ispitivanih uzoraka Petrovske klobáse, proizvedene na tradicionalan na~in, sli~an onom u italijanskim tradicionalnim suvim kobasicama (Moretti i sar., 2004) ili ~ak vi{i u pore|enju sa objavljenim vrednostima za ve}inu razli~itih fermentisanih kobasica (Casiraghi i sar., 1996; Tojagi}, 1997; Stamenkovi} i sar., 1998; Lorenzo i sar., 2000; Comi i sar., 2005; Salgado i sar., 2006). Sadraj vlage moe zna~ajno varirati tokom perioda zrenja (od 58,9% do 26,4%), {to su u 8 ispitivanih tipova fermentisanih suvih kobasica dokazali Acton i Dick (1976).
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