Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen) (CROSBI ID 166707)
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Podaci o odgovornosti
Kovačević , Dragan ; Mastanjević, Krešimir ; Šubarić, Drago ; Jerković, Igor ; Marijanović, Zvonimir
engleski
Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen)
A study of physico-chemical properties, the instrumental measurement of colour and texture was carried out on ten different brands of traditional Croatian dry fermented sausage known as Slavonian Kulen. Basic physico-chemical properties showed large variability (p < 0.05), especially the collagen content. This can be related to different recipes used by different producers, and different stages of maturation in the samples. Parameters related to colour showed significant variability (p < 0.05), especially b* values. The higher variability of b* could be related to the amount and botanical origin of paprika spice used in the recipe. The textural properties of examined brands were quite similar. Some differences in hardness, springiness and chewiness were significantly correlated to salt content (p < 0.05).
dry fermented sausage ; characterization ; traditional manufacturing ; Slavonian Kulen ; CIE L* a* b* ; texture profile analysis (TPA)
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