Naslov
Nutritive and sensorial quality of Istrian and Slavonian dry-fermented sausages

Autori
Pleadin, Jelka ; Krešić, Greta ; Lešić, Tina ; Vulić, Ana ; Kudumija, Nina ; Bogdanović, Tanja ; Malenica Staver, Mladenka ; Kos, Ivica ; Sinčić Puljić, Blanka ; Vahčić, Nada

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

Izvornik
Book of Abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, J. ; Šubarić, D. ; Jašić, M. - Osijek : Tuzla, 2019, 136-136

ISBN
978-953-7005-66-5

Skup
12. međunarodni znanstveno-stručni skup: hranom do zdravlja = 12th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska; Tuzla, Bosna i Hercegovina, 24.10.2019. - 25.10.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
Traditional sausages ; Dry-fermented sausages ; Croatian households ; Sensorial properties ; Nutritive properties

Sažetak
As traditional dry-fermented sausages are highly appreciated food delicacies, further research is needed to improve their quality and safety, so as to ensure a higher product added value and meet quality standards and consumer requirements. The aim of this study was to investigate into the nutritive and sensorial quality of Croatian traditional dry-fermented Istrian and Slavonian sausages (n=52) produced by different households during the 2018 – 2019 timeframe. Sensorial analysis resulted in statistically significant differences (p<0.05) between these products in 11 out of a total of 20 sensorial parameters analysed, which was attributed to the use of different ingredients and spices across individual manufacturers. As for the basic nutritive properties, significantly higher protein content was determined in Istrian (30.66 ± 5.05 g/100 g) in comparison with Slavonian sausage (26.68 ± 3.57 g/100 g), although the latter content significantly varied across the production households. No significant differences in fatty acid esters and groups of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids were obtained, revealing these sausages to have the fatty acid profile of a typical pork meat product, with small composition variations attributable to the differences in the amount of added fatback and the stuffing fatness.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA