Examinations of certain chemical characteristics of fermented dry sausage quality parameters
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...
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| Format: | Article |
| Language: | English |
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Faculty of Veterinary Medicine, Belgrade
2012-01-01
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| Series: | Veterinarski Glasnik |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0350-2457/2012/0350-24571202073V.pdf |
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| author | Vukašinović Marija V. Kurćubić Vladimir S. Kaljević Vesna M. Mašković Pavle Z. Petrović Milun D. |
| author_facet | Vukašinović Marija V. Kurćubić Vladimir S. Kaljević Vesna M. Mašković Pavle Z. Petrović Milun D. |
| author_sort | Vukašinović Marija V. |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-20T06:55:13Z |
| format | Article |
| id | doaj.art-ee295b99937949e6b9651a09848cf17f |
| institution | Directory Open Access Journal |
| issn | 0350-2457 2406-0771 |
| language | English |
| last_indexed | 2024-12-20T06:55:13Z |
| publishDate | 2012-01-01 |
| publisher | Faculty of Veterinary Medicine, Belgrade |
| record_format | Article |
| series | Veterinarski Glasnik |
| spelling | doaj.art-ee295b99937949e6b9651a09848cf17f2022-12-21T19:49:24ZengFaculty of Veterinary Medicine, BelgradeVeterinarski Glasnik0350-24572406-07712012-01-01661-2738410.2298/VETGL1202073V0350-24571202073VExaminations of certain chemical characteristics of fermented dry sausage quality parametersVukašinović Marija V.0Kurćubić Vladimir S.1Kaljević Vesna M.2Mašković Pavle Z.3Petrović Milun D.4Veterinarski specijalistički Institut „Kraljevo”, KraljevoAgronomski fakultet, ČačakVeterinarski specijalistički Institut „Kraljevo”, KraljevoAgronomski fakultet, ČačakAgronomski fakultet, ČačakOn 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.http://www.doiserbia.nb.rs/img/doi/0350-2457/2012/0350-24571202073V.pdffermented dry sausagetotal protein contentrelative protein content inconnective tissue (RPCCT)moisture content |
| spellingShingle | Vukašinović Marija V. Kurćubić Vladimir S. Kaljević Vesna M. Mašković Pavle Z. Petrović Milun D. Examinations of certain chemical characteristics of fermented dry sausage quality parameters Veterinarski Glasnik fermented dry sausage total protein content relative protein content inconnective tissue (RPCCT) moisture content |
| title | Examinations of certain chemical characteristics of fermented dry sausage quality parameters |
| title_full | Examinations of certain chemical characteristics of fermented dry sausage quality parameters |
| title_fullStr | Examinations of certain chemical characteristics of fermented dry sausage quality parameters |
| title_full_unstemmed | Examinations of certain chemical characteristics of fermented dry sausage quality parameters |
| title_short | Examinations of certain chemical characteristics of fermented dry sausage quality parameters |
| title_sort | examinations of certain chemical characteristics of fermented dry sausage quality parameters |
| topic | fermented dry sausage total protein content relative protein content inconnective tissue (RPCCT) moisture content |
| url | http://www.doiserbia.nb.rs/img/doi/0350-2457/2012/0350-24571202073V.pdf |
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