Faculty of Technology Banja Luka, University of Banja Luka, Banja Luka, Bosnia and Herzegovina
Faculty of Technology Banja Luka, University of Banja Luka, Banja Luka, Bosnia and Herzegovina
Krajina Klas d.o.o., Banja Luka, Bosnia and Herzegovina
Faculty of Technology Banja Luka, University of Banja Luka, Banja Luka, Bosnia and Herzegovina
The aim of this study was to evaluate the quality of dry-fermented pork sausages – “čajna” type from the market, with similar composition and different salt content. Physicochemical parameters of selected samples were determined and sensory quality parameters were evaluated. In samples M and D, with significantly higher (P ≤ 0.05) sodium chloride content, higher values of color parameter a* and breaking force and lower values of pH and water activity were found compared to samples T and L. Sample D had the highest protein (25.51%) and sodium chloride content (5.04%), and the lowest fat content (30.04%). Samples M and D had significantly higher sensory quality, especially odor, aroma, taste, consistency and cross-section, compared to other samples. These samples were evaluated as sausages with a pronounced pleasant aroma, taste and odor characteristic for dry-fermented products, with pleasant salinity, appropriate for the product. Although the dry-fermented sausage samples with a lower salt content had more acceptable nutritive values, their sensory quality was lower than expected.
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