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Physico-chemical and colour properties of homemade Slavonian Sausage

A study of physico-chemical properties and instrumental measurement of colour was carried out on seven different brands of traditional Croatian homemade dry fermented sausage known as Slavonian homemade Sausage. Basic physico-chemical properties showed a large variability, except for the values of aw and pH. This can be related to different recipes used by different producers, but on the other hand that producers follows traditional production conditions. Parameters related to colour showed little variability, especially L* and a* values. The higher variability of b* could be related to the amount of paprika used in the recipe. Some differences in L* , b* and a* values were significantly correlated to moisture, fat and salt content.

Slavonian homemade Sausage ; traditional manufacturing technology ; physico-chemical properties ; colour

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