Naslov
Changes physico-chemical, colour and textural attributes during ripening of Croatian dry fermented sausage “HORSE SALAMI”

Autori
Kovačević, Dragan ; Mastanjević, Krešimir ; Frece, Jadranka

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

Izvornik
Book of Abstracts of 8th International Congress of Food Technologists, Biotechnologists and Nutritionists / Jadranaka Frece - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2014, 190-190

ISBN
978-953-99725-5-2

Skup
8th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 21.10.2014. - 24.10.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
colour (L*; a*; b*); Horse salami; traditional manufacturing; texture profile analysis (TPA)

Sažetak
The changes in physico-chemical colour and textural parameters during ripening of Horse salami were investigated. Traditional production of Horse salami in Croatia is related to Italian minority in Eastern Croatia (Western Slavonia region). Horse salami is dry fermented sausage made from horse meat with addition of pork backfat (85 : 15%), salt (2, 2%) and spices (black pepper (0, 3%), paprika (0, 5%) and garlic (0, 3%)). The manufacturing process includes smoking, fermentation and drying - ripening and lasts about 90 days. Samples of traditional horse salami manufactured in a small scale facility in western Slavonia region (Eastern Croatia) were collected at 0, 14, 28, 60 and 90 days of ripening. All samples had been prepared according to the traditional processing procedures without any additives such as starter cultures nitrites and nitrates or ascorbic acid added. Physico-chemical properties of Horse salami were determined using standard analytical methods: ISO, 1442:1997 (moisture), ISO 936:1998 (ash), ISO, 1443:1973 (fat)and ISO 937:1978 (protein). Salt (sodium chloride (NaCl)) was determined according to the ISO method 1841-1:1996. Instrumental colour measurements (L*, a*, and b* values) were taken using a Hunter-Lab Mini ScanXE. The Hunter L*, a*, and b* values respectively correspond the lightness (L*), greenness (-a*) or redness (a*), and blueness (-b*) or yellowness (b*).Texture profile analysis (TPA) tests were performed using a TA.XT2i SMS Stable Micro Systems Texture Analyzer) equipped with an aluminium cylindrical probe P/75. Force-time curves were recorded at across-head speed of 5 mms-1 and the recording speed was also 5 mms-1. The following parameters were quantified: hardness, springiness, cohesiveness, chewiness and resilience. Experimental data were analyzed by the analysis of variance (ANOVA) and Fisher’s least significant difference (LSD), with significance defined at P<0.05. Fat, protein salt, and ash content of Horse salami increased and moisture content decreased significantly (P<0.05). Weight loss also decreased significantly (P<0.05), especially in first 28 days of ripening (28.40%). pH and aw values decreased from 5.62 to 4.97 and 0.96 to 0.78. Highest drop in pH values were in first 14 days of ripening from 5.52 to 4.72. Colour parameters (Lightness (L*), redness (a*) and yellowness (b*)) of horse salami were also significantly (P<0.05) affected by manufacturing time. Hardness, gumminess and chewiness increased significantly (P<0.05) from 0.32 to 20.54 kg, 0.26 to 8.83 kg and 0.20 to 5.65 kg, respectively, during processing. Cohesiveness, springiness and resilience also decreased during ripening, but resilience not significantly (P>0.05).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA