Quality of Life (Banja Luka) 7(1-2): 5-11


Chemical, Color, Texture And Sensory Properties Of Čajna Kobasica, A Dry Fermented Sausage
Natalija Džinić, Maja Ivić, Marija Jokanović, Branislav Šojić, Snežana Škaljac, Vladimir Tomović,
Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad, Srbija
Corresponding author: natadzin@uns.ac.rs


Abstract: The aim of this study was to conduct a comprehensive examination of quality parameters of dry fermented sausage (Čajna kobasica) from six different producers from the market in Vojvodina. The investigated parameters were chemical composition (moisture, total protein, relative content of connective tissue proteins RCCTP, free fat, ash, NaCl and nitrite content), pH value, aw value, instrumental color parameters (lightness L*, redness a* and yellowness b*), instrumental texture parameters (hardness, springiness, cohesiveness and chewiness) and sensory properties (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). It could be concluded that out of six examined brands of dry fermented sausage (Čajna kobasica), two brands did not meet the requirements prescribed under the Regulations, because of a higher level of RCCTP. The lowest L* value was recorded in brand 4 (44.33). The brand 4 had the highest hardness and chewiness (22883.33g and 3857.58g, respectively), and the lowest springiness and cohesiveness (0.42 and 0.40, respectively). Parameters related to sensory properties showed significant variability (p < 0.05). Overall sensory quality of tested samples ranged from 3.53 (brand 1) to 4.18 (brand 4).

Key words: dry fermented sausages, Čajna kobasica, chemical composition, texture properties, color properties, sensory properties

QOL - Vol 7 Issue 1-2-Natalija Dzinic.pdf376.7 KB