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Quality of Fermented, Semi-dry and Pasteurised Sausages on Croatian Market

By Jelka Pleadin, Nina Perši, Ana Vulić and Jelena Đugum

Abstract

U ovom radu prikazani su rezultati ispitivanja kemijskog sastava trajnih, polutrajnih i obarenih kobasica proizvedenih tijekom 2009. godine od strane više mesnih industrija. U cilju ispitivanja kakvoće, u uzorcima kobasica određena je količina bjelančevina mesa, sirovih masti, vode te aditiva natrijevog nitrita i polifosfata, uz uporabu standardnih analitičkih metoda. Usporedbom rezultata analiza trajnih kobasica s minimalnim uvjetima, koje za navedenu kategoriju proizvoda definiraju pravilnici, utvrđeno je da svi ispitani proizvodi u pogledu kemijskog sastava udovoljavaju propisanim uvjetima. U tri uzorka polutrajnih kobasica (šunkarica) utvrđen je manji udjel bjelančevina mesa u odnosu na propisano, u trinaest uzoraka polutrajnih kobasica određen je sadržaj polifosfata iznad najveće dopuštene količine te je u jednom uzorku određena povišena razina natrijevog nitrita (tirolska kobasica). Svi uzorci obarenih kobasica udovoljavali su zahtjevima pravilnika, a u pogledu razine aditiva prosječno su sadržavali veću količinu u odnosu na trajne kobasice, osobito u pogledu razine natrijevog nitrita. Rezultati ovog ispitivanja govore i da su trajne kobasice, s obzirom na utvrđene vrijednosti parametara kakvoće, najkvalitetniji kobasičarski proizvod na našem tržištu.This paper presents results of chemical composition testing of fermented, semi-dry and pasteurised sausages produced during 2009 by several meat industries. Quality control testing, in sausage samples, included determination of meat protein, crude fat, moisture, sodium nitrate and polyphosphates content, by mean of standard analytical methods. In comparison of fermented sausages analyses results, with minimum requirements that are set forth in regulations for that product category it was affirmed that all analyzed samples meet a requirements. In three semi-dry sausage samples, lower meat protein content was determined, in thirteen semi-dry sausage samples, higher content of polyphosphates was determined and in one sample a higher content of sodium nitrite was determined. All pasteurised sausage samples met the requirements, and towards additives content they had a higher values than fermented sausages. Results of this investigation have shown that fermented sausages are, according to quality control parameters, most quality sausage product on our market

Topics: kobasice; polutrajne; trajne; obarene; kemijski sastav, sausages; fermented; semi-dry; pasteurised; chemical composition
Publisher: Croatian Society of Food Technologists, Biotechnologists and Nutritionists
Year: 2009
OAI identifier: oai:hrcak.srce.hr:49982

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