Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage
Promene hemijskih i fizičko-hemijskih karakteristika tokom proizvodnje tradicionalne Sremske kobasice

2014
Authors
Stanišić, Nikola
Parunović, Nenad
Petrović, M.
Radović, Čedomir

Lilić, Slobodan
Stajić, Slaviša

Gogić, Marija

Article (Published version)
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The aim of this trial was to investigate changes in chemical and physic-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p (lt) 0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p (lt) 0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide val...ue and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process.
Cilj ovog ogleda bio je da se ispitaju promene tokom proizvodnje Sremske kobasice (suva fermentisana kobasica) na tradicionalan način od mesa tri rase svinja: Mangulica (MA), Moravka (MO) i Švedski Landras (SL). Analize svih varijanti kobasica su rađene nakon punjenja (dan 0) i nakon 3-, 7-, 14- i 21-og dana proizvodnje. Smanjenje udela vode tokom proizvodnje imalo je za posledicu povećanje udela proteina, masti i pepela u svim grupama (p (lt) 0,001), i bilo je karakteristično za ovaj tip kobasica. Utvrđen veći udeo masti kod MA i MO kobasica u poređenju sa SL varijantom, verovatno je posledica različitog hemijskog sastava mesa autohtonih rasa svinja. Sve tri varijante kobasica su imale sličnu finalnu pH vrednost, međutim, najblaži pad pH vrednosti tokom proizvodnje utvrđen je kod MA kobasica. Rasa svinja je imala značajan uticaj na parametre oksidativnih promena (broj tiobarbiturne kiseline, peroksidni broj i sadržaj slobodnih masnih kiselina). Utvrđeno je da su bili veći kod SL u odn...osu na MA i MO grupu kobasica i da se značajno povećavaju tokom procesa proizvodnje.
Keywords:
Sremska sausage / pig breed / chemical properties / physicochemical propertiesSource:
Biotechnology in Animal Husbandry, 2014, 30, 4, 705-715Publisher:
- Institute for Animal Husbandry, Belgrade
Funding / projects:
- Implementation of various rearing - selection and biotechnological methods in breeding of pigs (RS-31081)
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RIStocarTY - JOUR AU - Stanišić, Nikola AU - Parunović, Nenad AU - Petrović, M. AU - Radović, Čedomir AU - Lilić, Slobodan AU - Stajić, Slaviša AU - Gogić, Marija PY - 2014 UR - http://r.istocar.bg.ac.rs/handle/123456789/419 AB - The aim of this trial was to investigate changes in chemical and physic-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p (lt) 0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p (lt) 0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process. AB - Cilj ovog ogleda bio je da se ispitaju promene tokom proizvodnje Sremske kobasice (suva fermentisana kobasica) na tradicionalan način od mesa tri rase svinja: Mangulica (MA), Moravka (MO) i Švedski Landras (SL). Analize svih varijanti kobasica su rađene nakon punjenja (dan 0) i nakon 3-, 7-, 14- i 21-og dana proizvodnje. Smanjenje udela vode tokom proizvodnje imalo je za posledicu povećanje udela proteina, masti i pepela u svim grupama (p (lt) 0,001), i bilo je karakteristično za ovaj tip kobasica. Utvrđen veći udeo masti kod MA i MO kobasica u poređenju sa SL varijantom, verovatno je posledica različitog hemijskog sastava mesa autohtonih rasa svinja. Sve tri varijante kobasica su imale sličnu finalnu pH vrednost, međutim, najblaži pad pH vrednosti tokom proizvodnje utvrđen je kod MA kobasica. Rasa svinja je imala značajan uticaj na parametre oksidativnih promena (broj tiobarbiturne kiseline, peroksidni broj i sadržaj slobodnih masnih kiselina). Utvrđeno je da su bili veći kod SL u odnosu na MA i MO grupu kobasica i da se značajno povećavaju tokom procesa proizvodnje. PB - Institute for Animal Husbandry, Belgrade T2 - Biotechnology in Animal Husbandry T1 - Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage T1 - Promene hemijskih i fizičko-hemijskih karakteristika tokom proizvodnje tradicionalne Sremske kobasice VL - 30 IS - 4 SP - 705 EP - 715 DO - 10.2298/BAH1404705S ER -
@article{ author = "Stanišić, Nikola and Parunović, Nenad and Petrović, M. and Radović, Čedomir and Lilić, Slobodan and Stajić, Slaviša and Gogić, Marija", year = "2014", abstract = "The aim of this trial was to investigate changes in chemical and physic-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p (lt) 0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p (lt) 0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process., Cilj ovog ogleda bio je da se ispitaju promene tokom proizvodnje Sremske kobasice (suva fermentisana kobasica) na tradicionalan način od mesa tri rase svinja: Mangulica (MA), Moravka (MO) i Švedski Landras (SL). Analize svih varijanti kobasica su rađene nakon punjenja (dan 0) i nakon 3-, 7-, 14- i 21-og dana proizvodnje. Smanjenje udela vode tokom proizvodnje imalo je za posledicu povećanje udela proteina, masti i pepela u svim grupama (p (lt) 0,001), i bilo je karakteristično za ovaj tip kobasica. Utvrđen veći udeo masti kod MA i MO kobasica u poređenju sa SL varijantom, verovatno je posledica različitog hemijskog sastava mesa autohtonih rasa svinja. Sve tri varijante kobasica su imale sličnu finalnu pH vrednost, međutim, najblaži pad pH vrednosti tokom proizvodnje utvrđen je kod MA kobasica. Rasa svinja je imala značajan uticaj na parametre oksidativnih promena (broj tiobarbiturne kiseline, peroksidni broj i sadržaj slobodnih masnih kiselina). Utvrđeno je da su bili veći kod SL u odnosu na MA i MO grupu kobasica i da se značajno povećavaju tokom procesa proizvodnje.", publisher = "Institute for Animal Husbandry, Belgrade", journal = "Biotechnology in Animal Husbandry", title = "Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage, Promene hemijskih i fizičko-hemijskih karakteristika tokom proizvodnje tradicionalne Sremske kobasice", volume = "30", number = "4", pages = "705-715", doi = "10.2298/BAH1404705S" }
Stanišić, N., Parunović, N., Petrović, M., Radović, Č., Lilić, S., Stajić, S.,& Gogić, M.. (2014). Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage. in Biotechnology in Animal Husbandry Institute for Animal Husbandry, Belgrade., 30(4), 705-715. https://doi.org/10.2298/BAH1404705S
Stanišić N, Parunović N, Petrović M, Radović Č, Lilić S, Stajić S, Gogić M. Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage. in Biotechnology in Animal Husbandry. 2014;30(4):705-715. doi:10.2298/BAH1404705S .
Stanišić, Nikola, Parunović, Nenad, Petrović, M., Radović, Čedomir, Lilić, Slobodan, Stajić, Slaviša, Gogić, Marija, "Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage" in Biotechnology in Animal Husbandry, 30, no. 4 (2014):705-715, https://doi.org/10.2298/BAH1404705S . .