Naslov
Maintaining the Quality of Homemade Kulen (Dry Croatian Sausage) During a Three-Year Period

Autori
Mastanjević, Krešimir ; Kovačević, Dragan ; Domaćinović, Ana ; Keleković, Snježana ; Habschied, Kristina

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), stručni

Izvornik
Proceedings of 30th International Conference on Organization and Technology of Maintenance (OTO 2021) / Glavaš, Hrvoje ; Hadzima-Nyarko, Marijana ; Karakašić, Mirko ; Ademović, Naida ; Avdaković, Samir - Osijek : Springer, 2021, 447-465

ISBN
978-3-030-92851-3

Skup
30th International Conference on Organization and Technology of Maintenance (OTO 2021)

Mjesto i datum
Osijek, Hrvatska, 10.12.2021. - 11.12.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
homemade kulen ; traditional production ; quality maintenance ; physical-chemical parameters

Sažetak
The objective of this research was maintenance of the quality parameters of homemade kulen during a three-year period. Homemade kulen is a dry fermented sausage with specific sensorial characteristic (smell and taste) which originates from the use of the high quality pig meat, specific spices, smoking (use of open fire) and long ripening time (at least four months). The production of this indigenous dry sausage take place on small farms and it is conditioned by the climatic conditions. Namely, to produce a good quality kulen it is necessary to start the production during winter months, when the slaughter and production take place. After the smoking, fermentation and drying, the ripening takes place. The physical-chemical parameters (pH, aw, moisture content, fat content, protein content and collagen content) of 25 samples of homemade kulen were determined each year. The current Croatian legislative prescribes only the moisture content (40%) and protein content (22%) for this kind of dry sausage. The results of this study showed variation in investigated parameters between the samples and between the production year. Variations can be contributed to different recipes used by producers, different climatic conditions and to different production technologies (smoking with different wood, ripening time, pig meat quality, etc.).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Part of the Lecture Notes in Networks and Systems
book series (LNNS,volume 369)

POVEZANOST RADA