Jump to Main Content
Some Quality Parameters of Dry Fermented Sausages (Čajna kobasica)
- Dzinic, Natalija, Ivic, Maja, Branislav, Sojic, Jokanovic, Marija, Tomovic, Vladimir, Okanovic, Djordje, Raljic, Jovanka Popov
- Procedia Food Science 2015 v.5 pp. 77-80
- chemical composition, color, fermented sausages, juiciness, laws and regulations, markets, odors, packaging, taste, texture
- The aim of this study was to evaluate some quality parameters of dry fermented sausage (Čajna kobasica) from different producers from the market in Vojvodina. The investigated parameters were chemical composition and sensory properties of external appearance and/or condition of the packaging, appearance and composition of cut surface, color and stability of color, odour and taste and texture and/ or juiciness. The results showed that the chemical parameters were very variable but in an agreement with Serbian legislation. Sensory scores were different among different producers. Overall sensory quality of tested samples ranged from 3.37 to 4.34.