QUALITY OF ISTRIAN AND SLAVONIAN DRY-FERMENTED SAUSAGES

被引：4

作者：

Pleadin, J. ^{[1
]}

Lesic, T. ^{[1
]}

Kresic, G. ^{[2
]}

Bogdanovic, T. ^{[3
]}

Malenica, M. ^{[4
]}

Kos, I ^{[5
]}

Pulic, B. S. ^{[6
]}

Petricevic, S. ^{[3
]}

Kusec, G. ^{[7
]}

Vahcic, N. ^{[8
]}

机构：

[1] Croatian Vet Inst, Lab Analyt Chem, Savska Cesta 143, Zagreb 10000, Croatia

[2] Univ Rijeka, Fac Tourism & Hospitality Management, Dept Food & Nutr, Primorska 42, Opatija 51410, Croatia

[3] Croatian Vet Inst, Reg Vet Inst Split, Poljicka Cesta 33, Split 21000, Croatia

[4] Univ Rijeka, Dept Biotechnol, Radmile Matejcic 2, Rijeka 51000, Croatia

[5] Univ Zagreb, Dept Anim Sci & Technol, Fac Agr, Svetosimunska Cesta 25, Zagreb 10000, Croatia

[6] Adm Dept Agr Forestry Hunting Fishery & Water Man, Setaliste Pazinske Gimnazije 1, Pazin 52000, Croatia

[7] Josip Juraj Strossmayer Univ Osijek, Fac Agrobiotech Sci Osijek, Vladimira Preloga 1, Osijek 31000, Croatia

[8] Univ Zagreb, Fac Food Technol & Biotechnol, Pierottijeva 6, Zagreb 10000, Croatia

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2020年 / 32卷 / 03期

关键词：

Croatian households; dry-fermented sausages; nutritive properties; sensory properties; traditional pork meat sausages; FATTY-ACID-COMPOSITION; SENSORY ATTRIBUTES; CURED HAMS; VOLATILE COMPOUNDS; MEAT; SYSTEM; SAFETY;

D O I：

10.14674/IJFS-1805

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to investigate nutritive and sensorial quality of Istrian and Slavonian pork-meat dry-fermented sausages. Sensorial analysis resulted in statistically significant differences (p<0.05) between these products in 11 sensorial parameters analysed. Significantly higher protein content was determined in Istrian in comparison with Slavonian dry-fermented sausage, although the latter content significantly varied across the producing households. No significant differences in particular fatty acid esters and saturated, monounsaturated and polyunsaturated fatty acids were obtained. Although some of the nutritional quality indices failed to meet health recommendations, the obtained values are consistent with data published for pork meat products.

引用

页码：605 / 621

页数：17

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