Open AccessChemical, Color, Texture and Sensory Properties of Čajna Kobasica, a Dry Fermented Sausage
Author(s) -
Natalija Džinić,
Maja Ivić,
Marija Jokanović,
Branislav Šojić,
Snežana Škaljac,
Vladimir Tomović
Publication year - 2016
Publication title -
quality of life
Language(s) - English
Resource type - Journals
eISSN - 1986-6038
pISSN - 1986-602X
DOI - 10.7251/qol1601005dz
Subject(s) - chewiness , lightness , food science , taste , chemistry , mathematics , fermentation , sensory system , nitrite , artificial intelligence , nitrate , biology , organic chemistry , neuroscience , computer science
The aim of this study was to conduct a comprehensive examination of quality parameters of dry fermented sausage (Čajna kobasica) from six different producers from the market in Vojvodina. The investigated parameters were chemical composition (moisture, total protein, relative content of connective tissue proteins RCCTP, free fat, ash, NaCl and nitrite content), pH value, aw value, instrumental color parameters (lightness L*, redness a* and yellowness b*), instrumental texture parameters (hardness, springiness, cohesiveness and chewiness) and sensory properties (external appearance and/or condition of the packaging, appearance and composition of cut surface, color and stability of color, odour and taste and texture and/ or juiciness). It could be concluded that out of six examined brands of dry fermented sausage (Čajna kobasica), two brands did not meet the requirements prescribed under the Regulations, because of a higher level of RCCTP. The lowest L* value was recorded in brand 4 (44.33). The brand 4 had the highest hardness and chewiness (22883.33g and 3857.58g, respectively), and the lowest springiness and cohesiveness (0.42 and 0.40, respectively). Parameters related to sensory properties showed significant variability (p < 0.05). Overall sensory quality of tested samples ranged from 3.53 (brand 1) to 4.18 (brand 4).