EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY
2023
Autori
Delić, NikolaStanišić, Nikola
Stanojković, Aleksandar
Petričević, Maja
Stamenić, Tamara
Maksimović, Nevena
Keškić, Tanja
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Traditional dry fermented sucuk sausages were made from beef and formulated with 10, 20 and 30% of added fat (LF, MF and HF group, respectively). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. After the end of the production process, colour (CIE L*a*b*), texture TPA parameters and sensory quality were analysed. An increase in fat content significantly affected the reduction in TPA values for hardness, springiness, cohesiveness and chewiness (p<0.01). Data obtained in this study indicate that sausages with higher fat content were less firmly bound (lower cohesiveness) and less elastic (lower springiness). Additionally, fat content significantly influenced an increase in lightness (L*) and yellowness (b*) and a decrease in redness (a*) of sucuk sausages (p<0.05). The lowest sensory scores were obtained for HF sausages, especially for consistency, cut appearance and taste.
Ključne reči:
Sucuk sausage / fat level / colour / texture / sensory qualityIzvor:
Proceedings of the 14th International Symposium "Modern Trends in Livestock Production", 04-10-2023, 346-354Izdavač:
- Institut za stočarstvo, Beograd-Zemun
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200022 (Institut za stočarstvo, Beograd-Zemun) (RS-MESTD-inst-2020-200022)
Institucija/grupa
RIStocarTY - CONF AU - Delić, Nikola AU - Stanišić, Nikola AU - Stanojković, Aleksandar AU - Petričević, Maja AU - Stamenić, Tamara AU - Maksimović, Nevena AU - Keškić, Tanja PY - 2023-10-04 UR - http://r.istocar.bg.ac.rs/handle/123456789/900 AB - Traditional dry fermented sucuk sausages were made from beef and formulated with 10, 20 and 30% of added fat (LF, MF and HF group, respectively). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. After the end of the production process, colour (CIE L*a*b*), texture TPA parameters and sensory quality were analysed. An increase in fat content significantly affected the reduction in TPA values for hardness, springiness, cohesiveness and chewiness (p<0.01). Data obtained in this study indicate that sausages with higher fat content were less firmly bound (lower cohesiveness) and less elastic (lower springiness). Additionally, fat content significantly influenced an increase in lightness (L*) and yellowness (b*) and a decrease in redness (a*) of sucuk sausages (p<0.05). The lowest sensory scores were obtained for HF sausages, especially for consistency, cut appearance and taste. PB - Institut za stočarstvo, Beograd-Zemun C3 - Proceedings of the 14th International Symposium "Modern Trends in Livestock Production" T1 - EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY SP - 346 EP - 354 UR - https://hdl.handle.net/21.15107/rcub_ristocar_900 ER -
@conference{ author = "Delić, Nikola and Stanišić, Nikola and Stanojković, Aleksandar and Petričević, Maja and Stamenić, Tamara and Maksimović, Nevena and Keškić, Tanja", year = "2023-10-04", abstract = "Traditional dry fermented sucuk sausages were made from beef and formulated with 10, 20 and 30% of added fat (LF, MF and HF group, respectively). The production was carried out in a traditional smoking house, and fermentation and ripening lasted 28 days. After the end of the production process, colour (CIE L*a*b*), texture TPA parameters and sensory quality were analysed. An increase in fat content significantly affected the reduction in TPA values for hardness, springiness, cohesiveness and chewiness (p<0.01). Data obtained in this study indicate that sausages with higher fat content were less firmly bound (lower cohesiveness) and less elastic (lower springiness). Additionally, fat content significantly influenced an increase in lightness (L*) and yellowness (b*) and a decrease in redness (a*) of sucuk sausages (p<0.05). The lowest sensory scores were obtained for HF sausages, especially for consistency, cut appearance and taste.", publisher = "Institut za stočarstvo, Beograd-Zemun", journal = "Proceedings of the 14th International Symposium "Modern Trends in Livestock Production"", title = "EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY", pages = "346-354", url = "https://hdl.handle.net/21.15107/rcub_ristocar_900" }
Delić, N., Stanišić, N., Stanojković, A., Petričević, M., Stamenić, T., Maksimović, N.,& Keškić, T.. (2023-10-04). EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY. in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production" Institut za stočarstvo, Beograd-Zemun., 346-354. https://hdl.handle.net/21.15107/rcub_ristocar_900
Delić N, Stanišić N, Stanojković A, Petričević M, Stamenić T, Maksimović N, Keškić T. EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY. in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production". 2023;:346-354. https://hdl.handle.net/21.15107/rcub_ristocar_900 .
Delić, Nikola, Stanišić, Nikola, Stanojković, Aleksandar, Petričević, Maja, Stamenić, Tamara, Maksimović, Nevena, Keškić, Tanja, "EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 2: TEXTURE, COLOUR AND SENSORY QUALITY" in Proceedings of the 14th International Symposium "Modern Trends in Livestock Production" (2023-10-04):346-354, https://hdl.handle.net/21.15107/rcub_ristocar_900 .