Colour and texture characteristics of 'Užička' fermented sausage produced in the traditional way

Vesković-Moračanin, Slavica; Karan, Dragica; Trbović, Dejana; Okanović, Đorđe; Džinić, Natalija; Jokanović, Marija

doi:10.5937/tehmesa1302137v

Cited by 3 publications

(3 citation statements)

References 9 publications

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“…These additives could affect a * and b * values owing to the presence of carotenoids in them. Similar observations were made by Vesković-Moračanin et al. (2013) who stated that the addition of ingredients like red hot paprika powder affected the a * and b * values in traditional Serbian fermented sausages.…”

Section: Resultssupporting

confidence: 83%

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Product characterization of a traditional sausage aiming at geographical indication certification and entrepreneurship prospects: an empirical study of Goan “choris”

Rajkumar

Nayar

Rajagopal

et al. 2021

BFJ

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PurposeThe purpose of this paper is the physico-chemical, microbiological, colorimetric, sensorial characterization of choris, a traditional smoked pork sausage produced in the state of Goa (India), including its storage stability (0–180 days) at room temperature, aiming at the geographical indication certification and entrepreneurship prospects.Design/methodology/approachA total of 48 samples of “choris” were collected from 24 villages of Goa and were analyzed at different intervals (0–180 days) for physico-chemical, proximate, microbiological, colorimetric and sensory attributes during the storage at room temperature.FindingsThe mean pH of 4.45 and water activity (aw) of 0.78 were recorded. The pH, tyrosine value, fat percentage and free fatty acid content registered a significant increase, whereas moisture content, aw and moisture–protein ratio reduced as storage progresses. The colorimetric values lightness (L*), hue angle (H*) and redness index values reduced significantly during storage. The mean total viable count, yeast and mold, and lactic acid bacteria count were found to proliferate significantly as storage advanced. Nevertheless, the hedonic scores not reaching an unacceptable level (= 4) at the end of the storage period.Originality/valueIn accordance with the various parameters adopted during the study, choris could be characterized as “naturally fermented dry smoked” sausages, which were shelf-stable at room temperature for 180 days. The product characterization of choris is essential to guarantee the genuineness, safety and consumer's acceptability. This study will also rebound in an augmented uniformity of the product, which will favor the geographical indication certification and the entrepreneurship prospects of this traditional product.

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Section: Resultssupporting

confidence: 83%

“…The increase in a * during the storage period can be attributed to moisture loss, as reported by Muguerza et al. (2002), Vesković-Moračanin et al. (2013) and Lashgari et al.…”

Section: Resultsmentioning

confidence: 56%

Product characterization of a traditional sausage aiming at geographical indication certification and entrepreneurship prospects: an empirical study of Goan “choris”

Rajkumar

Nayar

Rajagopal

et al. 2021

BFJ

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“…Our results show a decrease in the water activity of Pis after ripening for 28 days, at a temperature of 0 • C to 5 • C. It is known that pathogenic bacteria cannot multiply at an a w value of less than 0.95. Therefore, it can be concluded that Pis are a bacteriologically stable product even during ripening, which can be stored at room temperature [75]. The decrease in the water activity value from 0.96 (meat stuffing) to 0.84 (after 28 days of production) is mainly due to drying, i.e., the decrease in moisture content from an initial 74.72% to 40.32%.…”

Section: Discussionmentioning

confidence: 99%

Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”

Bogdanović¹,

Stanković

Berić

et al. 2023

Foods

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“Pirot ‘ironed’ sausage“ (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical–chemical properties (pH, water activity, fats, moisture, and protein contents) were examined in the initial meat batter stuffing and during ripening. Total bacterial diversity was examined at different time points using both culturable (traditional) and non-culturable (NGS sequencing) approaches. During the ripening, a decrease in pH value, aw, and moisture content was observed, as well as an increase in protein and fat content. At least a two-fold significant decrease was noted for colorimetric values during the ripening period. The dominance of Proteobacteria and Firmicutes was observed in the non-culturable approach in all studied samples. During the ripening process, an increase in Firmicutes (from 33.5% to 63.5%) with a decrease in Proteobacteria (from 65.4% to 22.3%) was observed. The bacterial genera that were dominant throughout the ripening process were Lactobacillus, Photobacterium, Leuconostoc, Weissella, and Lactococcus, while Carnobacterium, Brochothrix, and Acinetobacter were found also, but in negligible abundance. Among the culturable bacteria, Latilactobacillus sakei (Lactobacillus sakei) and Leuconostoc mesenteoides were present in all stages of ripening.

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Effects of regular control of food colours content in meat products in Serbia

Petronijević

Trbović

Sefer

2021

IOP Conf. Ser.: Earth Environ. Sci.

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Research of added food colours presence in meat products was carried out for a period of almost six years, as a continuance of previous study on market in Serbia. Improved method of high performance liquid chromatography was applied for identification and quantification od added colours in meat products. The colours were determined in variety of meat products, smoked meat and bacon, fermented sausages and heat-treated dry sausages, boiled sausages, cooked sausages, canned meat and meat meals, meat semiproducts and mechanically separated meat and, as a separated category, sea fish pastes, both from domestic market and from import. Over the 1400 products were analysed. The research results showed great improvement both in content of colours and labelling of products of meat products in Serbia.

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Colour and texture characteristics of 'Užička' fermented sausage produced in the traditional way

Cited by 3 publications

References 9 publications

Product characterization of a traditional sausage aiming at geographical indication certification and entrepreneurship prospects: an empirical study of Goan “choris”

Product characterization of a traditional sausage aiming at geographical indication certification and entrepreneurship prospects: an empirical study of Goan “choris”

Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”

Effects of regular control of food colours content in meat products in Serbia

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