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Pregled bibliografske jedinice broj: 490442

Physicochemical, hygienic and organoleptic characterisation of Slavonian kulen ‐ A traditional pork sausage from Eastern Croatia


Karolyi, Danijel; Salajpal, Krešimir; Luković, Zoran; Kovačić, Damir
Physicochemical, hygienic and organoleptic characterisation of Slavonian kulen ‐ A traditional pork sausage from Eastern Croatia // Abstract book, 7th International Symposium on Mediterranean Pig / De Pedro Sanz, Emiliano J. (ur.).
Cordoba: UNIVERSITY OF CORDOBA, 2010. str. 69-69 (predavanje, međunarodna recenzija, sažetak, znanstveni)


CROSBI ID: 490442 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Physicochemical, hygienic and organoleptic characterisation of Slavonian kulen ‐ A traditional pork sausage from Eastern Croatia

Autori
Karolyi, Danijel ; Salajpal, Krešimir ; Luković, Zoran ; Kovačić, Damir

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract book, 7th International Symposium on Mediterranean Pig / De Pedro Sanz, Emiliano J. - Cordoba : UNIVERSITY OF CORDOBA, 2010, 69-69

Skup
7th International Symposium on Mediterranean Pig

Mjesto i datum
Cordoba, Španjolska, 14-17.10.2010

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Dry sausages ; slavonian kulen ; physicochemical traits ; safety

Sažetak
Slavonian Kulen (SK) is traditional dry sausage produced in the region of Slavonia in eastern Croatia. It is made from mince of pork, back fat, spices and salt filled into pork cecum. After stuffing, the sausages are cold-smoked and ripened-dried afterward for several months. Present work aimed to analyse some physicochemical and organoleptic traits of ripe SK as well as the safety of final product. The SK samples (n=12) from different small-scale manufactures were analysed. The following physicochemical attributes were recorded: moisture 38.2%±3.6, protein 35.0%±3.1, fat 23.7%±4.6, moisture/protein ratio 1.1±0.1, pH value 5.37±0.23 and water activity (aw) 0.82±0.02. Mean organoleptic scores, on five-point scale, were 3.7±0.6 for surface appearance, 3.4±0.6 for surface smell, 3.8±0.5 for consistency, 3.2±0.4 for inner smell, 3.0±0.7 for cross section quality, 3.3±0.5 for texture, 3.1±0.4 for taste and aroma, 3.0±0.5 for after taste and 3.2±0.4 for overall quality. Regarding the product safety, the following results (per kg) were determined: histamine 330.8 mg±126.3, tyramine 233.9 mg±124.7, nitrite 6.55 mg±3.88 and benzo(a)pyrene 0.05 μg±0.03. Salmonella spp. and L. monocytogenes have not been found in samples while counts of S.aureus, enterobacteria and sulfite-reducing clostridia were in accordance with rules.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Projekti:
178-0581846-0258 - Prezentacija podražaja kod metoda za mjerenje potrošačkih sklonosti
178-1780716-0714 - Povijest poljoprivrede-prilozi za povijest gospodarstva Hrvatske (Karolyi, Danijel, MZOS ) ( POIROT)

Ustanove:
Agronomski fakultet, Zagreb

Profili:

Avatar Url Damir Kovačić (autor)


Citiraj ovu publikaciju:

Karolyi, Danijel; Salajpal, Krešimir; Luković, Zoran; Kovačić, Damir
Physicochemical, hygienic and organoleptic characterisation of Slavonian kulen ‐ A traditional pork sausage from Eastern Croatia // Abstract book, 7th International Symposium on Mediterranean Pig / De Pedro Sanz, Emiliano J. (ur.).
Cordoba: UNIVERSITY OF CORDOBA, 2010. str. 69-69 (predavanje, međunarodna recenzija, sažetak, znanstveni)
Karolyi, D., Salajpal, K., Luković, Z. & Kovačić, D. (2010) Physicochemical, hygienic and organoleptic characterisation of Slavonian kulen ‐ A traditional pork sausage from Eastern Croatia. U: De Pedro Sanz, E. (ur.)Abstract book, 7th International Symposium on Mediterranean Pig.
@article{article, editor = {De Pedro Sanz, E.}, year = {2010}, pages = {69-69}, keywords = {Dry sausages, slavonian kulen, physicochemical traits, safety}, title = {Physicochemical, hygienic and organoleptic characterisation of Slavonian kulen ‐ A traditional pork sausage from Eastern Croatia}, keyword = {Dry sausages, slavonian kulen, physicochemical traits, safety}, publisher = {UNIVERSITY OF CORDOBA}, publisherplace = {Cordoba, \v{S}panjolska} }
@article{article, editor = {De Pedro Sanz, E.}, year = {2010}, pages = {69-69}, keywords = {Dry sausages, slavonian kulen, physicochemical traits, safety}, title = {Physicochemical, hygienic and organoleptic characterisation of Slavonian kulen ‐ A traditional pork sausage from Eastern Croatia}, keyword = {Dry sausages, slavonian kulen, physicochemical traits, safety}, publisher = {UNIVERSITY OF CORDOBA}, publisherplace = {Cordoba, \v{S}panjolska} }




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