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Quality Assessment of Slovenian Krvavica , A Traditional Blood Sausage: Sensory Evaluation
Author(s) -
Gašperlin Lea,
Skvarča Marlena,
Žlender Božidar,
Lušnic Mateja,
Polak Tomaž
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2012.00750.x
Subject(s) - flavor , sweetness , food science , european union , pepper , mathematics , biology , business , economic policy
Krvavica is a popular cooked blood sausage that is produced practically everywhere in Slovenia. The aim of this study was to investigate the main characteristics of krvavica produced by different manufacturers across seven informal regions of Slovenia. Products from 45 producers (households, workshops or plants) were analyzed for pH, chemical composition, as well as for their sensory parameters, according to assessments of four profiles: appearance, texture in fingers or mouth, smell, and flavor. An average Slovenian krvavica is marked by the smell and flavor of blood, pepper, marjoram, peppermint, barley, roast meat, onion, rice and millet, and rarely by the expressed scent and flavor of cloves, cinnamon, buckwheat, allspice and laurel. Three types of krvavica can be distinguish that are specifically defined by their sensory attributes, including for buckwheat flavor/smell and millet flavor on the one hand, and sweetness, color, crumbliness, and odd and cinnamon flavors on the other. PRACTICAL APPLICATIONS Nowadays, the European Union is more involved in the protection of high‐quality traditional foods from specific regions or areas, as a trend to promote rural areas and support local populations. As with the producers of Morcilla de Burgos , a blood sausage from Spain, the producers of krvavica from Slovenia are also considering the possibility of applying for protected geographical indication. To gain access to this kind of European protection, the physicochemical and sensory characterizations of the product are essential for the initiation of the process.