Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage
The aim of this trial was to investigate changes in chemical and physic-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 c...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Institute for Animal Husbandry, Belgrade
2014-01-01
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| Series: | Biotechnology in Animal Husbandry |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2014/1450-91561404705S.pdf |
| _version_ | 1811264161660796928 |
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| author | Stanišić Nikola Parunović N. Petrović M. Radović Č. Lilić S. Stajić S. Gogić M. |
| author_facet | Stanišić Nikola Parunović N. Petrović M. Radović Č. Lilić S. Stajić S. Gogić M. |
| author_sort | Stanišić Nikola |
| collection | DOAJ |
| description | The aim of this trial was to investigate changes in chemical and physic-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. |
| first_indexed | 2024-04-12T19:58:09Z |
| format | Article |
| id | doaj.art-aeda36b67bb243f3984bffae5cea27ee |
| institution | Directory Open Access Journal |
| issn | 1450-9156 2217-7140 |
| language | English |
| last_indexed | 2024-04-12T19:58:09Z |
| publishDate | 2014-01-01 |
| publisher | Institute for Animal Husbandry, Belgrade |
| record_format | Article |
| series | Biotechnology in Animal Husbandry |
| spelling | doaj.art-aeda36b67bb243f3984bffae5cea27ee2022-12-22T03:18:36ZengInstitute for Animal Husbandry, BelgradeBiotechnology in Animal Husbandry1450-91562217-71402014-01-013047057151450-91561404705SChanges in chemical and physicochemical characteristics during the production of traditional Sremska sausageStanišić Nikola0Parunović N.1Petrović M.2Radović Č.3Lilić S.4Stajić S.5Gogić M.6Institute for Animal Husbandry, Belgrade-ZemunInstitute of Meat Hygiene and Technology, BelgradeUniversity of Belgrade, Faculty of Agriculture, BelgradeInstitute for Animal Husbandry, Belgrade-ZemunInstitute of Meat Hygiene and Technology, BelgradeUniversity of Belgrade, Faculty of Agriculture, BelgradeInstitute for Animal Husbandry, Belgrade-ZemunThe aim of this trial was to investigate changes in chemical and physic-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.https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2014/1450-91561404705S.pdfSremska sausagepig breedchemical propertiesphysicochemical properties |
| spellingShingle | Stanišić Nikola Parunović N. Petrović M. Radović Č. Lilić S. Stajić S. Gogić M. Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage Biotechnology in Animal Husbandry Sremska sausage pig breed chemical properties physicochemical properties |
| title | Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage |
| title_full | Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage |
| title_fullStr | Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage |
| title_full_unstemmed | Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage |
| title_short | Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage |
| title_sort | changes in chemical and physicochemical characteristics during the production of traditional sremska sausage |
| topic | Sremska sausage pig breed chemical properties physicochemical properties |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2014/1450-91561404705S.pdf |
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