Texture Profile Analyses and Modelling
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Available on line at Association of the Chemical Engineers of Serbia AChE Chemical Industry & Chemical Engineering Quarterly www.ache.org.rs/CICEQ Chem. Ind. Chem. Eng. Q. 26 (1) 79−87 (2020) CI&CEQ MARIJA JOKANOVIĆ1 TOWARDS REPRODUCIBILITY OF BOJANA IKONIĆ1 2 TRADITIONAL FERMENTED SAUSAGES: PREDRAG IKONIĆ TEXTURE PROFILE ANALYSES AND VLADIMIR TOMOVIĆ1 TATJANA PEULIĆ2 MODELLING BRANISLAV ŠOJIĆ1 1 Article Highlights SNEŽANA ŠKALJAC • Texture profiles of three traditional dry-fermented sausages were investigated 1 MAJA IVIĆ • Regression analyses were used to correlate chemical composition and texture char- 3 JELENA IVETIĆ acteristics • Differences were significant between sausages of the same type produced in different 1 University of Novi Sad, Faculty of facilities Technology, Novi Sad, Serbia • Regression analyses showed that moisture content was the most effective for texture 2University of Novi Sad, Institute of profile Food Technology, Novi Sad, • PCA revealed the best reproducibility of analysed characteristics for Petrovská klo- Serbia basá 3 University of Novi Sad, Faculty of Abstract Technical Sciences, Novi Sad, Serbia The aim of this study was to investigate textural characteristics of three tradit- ional dry fermented sausages (Sremski kulen, Lemeški kulen and Petrovská SCIENTIFIC PAPER klobása) manufactured in different small-scale facilities in northern Serbia, and to correlate them with physicochemical and sensory characteristics. The UDC sample sausages were supplied by different local traditional producers. The textural characteristics were correlated with physicochemical and sensory characteristics using multiple linear regression analysis and principal compo- nent analysis. Differences in physicochemical characteristics reflected even more notable differences in texture characteristics. Regarding regression equations, obtained results showed that moisture content was significant for hardness, springiness and cohesiveness. Hardness was also influenced by fat content, while chewiness was influenced by protein content. Principal compo- nent analysis separated samples of Petrovská klobása, as the group with the most reproducible analysed characteristics. Obtained results of statistical ana- lyses should provide knowledge for possible improvements of the traditional production, in a way that these sausages could be produced in different facil- ities with consistent textural characteristics. Keywords: dry fermented sausage, MLR, PCA, texture analysis. Almost all European countries have cultural redients, application of some manufacturing methods traditions linked with specific traditional foods, which passed on from generation to generation and region are recently attracting more interest from both res- specific environmental and climatic conditions. In earchers and consumers. Consumers are attracted by order to promote rural areas and support the local traditional products for their peculiar characteristics population, the European Union got involved in the due to the use of specific raw materials, authentic ing- protection of high-quality traditional foods from spe- cific regions or areas [1-4]. Correspondence: B. Ikonić, University of Novi Sad, Faculty of In the case of the Republic of Serbia, a number Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia. of traditional dry fermented sausages are produced in E-mail: prodanic@tf.uns.ac.rs the northern part of the country (Autonomous Pro- Paper received: 24 December, 2018 Paper revised: 16 August, 2019 vince of Vojvodina). Because of the specific and Paper accepted: 30 August, 2019 recognizable quality, three of them (Sremski kulen, https://doi.org/10.2298/CICEQ181224027J Lemeški kulen and Petrovská klobása) have been 79 M. JOKANOVIĆ et al.: TOWARDS REPRODUCIBILITY OF TRADITIONAL... Chem. Ind. Chem. Eng. Q. 26 (1) 79−87 (2020) granted a protected designation of origin (PDO) label, − to explore the correlation of texture with according to Serbian legislation [5,6]. They are hand- physicochemical and sensory characteristics; crafted, usually in small-scale facilities during winter, − to obtain a deeper insight into the intercor- when atmospheric temperatures are around 0 °C or relation of investigated characteristics in order to lower. In the traditional production of these sausages, understand factors leading to quality reproducibility. curing salts and starter cultures are not used, and the required fermenting microorganisms originate from EXPERIMENTAL the meat itself or from the environment. Sausage bat- ter is stuffed in pig appendix (Sremski kulen, Lemeški Samples kulen) or pig large intestines (Petrovská klobasá), and Three Serbian traditional dry fermented sausage undergoes slow drying and ripening processes in types were considered in this study: Sremski kulen - traditional smoking/drying rooms [6-8]. S (samples S1-S4), Lemeški kulen - L (samples L1- Traditional practices in the small scale facilities –L6), and Petrovská klobása - P (samples P1-P7). lead to great variability in products' properties (hetero- The manufacturing procedures for all three types of geneous quality), as there is no strict uniformity in the sausages are shown in Figure 1. The sausages of product manufacturing by different homemade pro- Sremski kulen and Lemeški kulen have a weight of cessors [1,3,9]. The texture is one of the most import- 700-800 g and the diameter varies from 80 to 95 mm, ant components of meat products’ quality. Many fac- whereas the weight of Petrovská klobása sausages is tors affect the final texture of fermented sausages, 500-600 g and the diameter ranges from 40 to 50 including ingredients used, processing parameters, mm. The sample sausages were supplied in triplicate acidification method, drying/ripening conditions, as (different batches) by different local traditional pro- well as interactions among these factors over an ext- ducers and were stored at 4 °C before textural testing ended period of time [10-13]. As it is one of the most and sensory evaluation. important components of the sausage quality, it is important to create a product of textural attributes accepted by the consumer, but it is also important to ensure the product's quality reproducibility, i.e., a low variability of product characteristics [14]. However, insufficient work has been conducted so far to assess the reproducibility of the texture quality of traditional dry fermented sausages [15]. Multiple linear regression (MLR) is a mathemat- ical tool that generates an equation to describe the statistical relationship between a dependent variable and one or more independent variables, and could be used to predict the textural parameters using the physicochemical parameters as independent vari- ables. Also, evaluation of products’ quality variability requires a collection of numerous different data [14]. Using principal component analysis (PCA), the total number of variables could be reduced, and original variables could be transformed into new factors or principal components [4]. Figure 1. Manufacturing procedures of three Serbian traditional Considering the high interest of consumers for dry fermented sausages: S – Sremski kulen; L - Lemeški kulen; traditional dry fermented sausages and the lack of P - Petrovská klobása. information about the texture characteristics of these products, which could contribute to their character- Chemical composition analyses ization, the aims of this work were: The pH was measured using the portable pH − to determine and compare physicochemical, meter Testo 205 (Testo AG, USA) equipped with a sensory and textural characteristics of three tradit- combined penetration tip with temperature probe [16]. ional dry fermented sausage types (Sremski kulen, The measurements were performed by direct penet- Lemeški kulen and Petrovská klobasá) produced in ration in different areas of the internal part of the sau- different small scale facilities; sage. The pH meter was calibrated before and during 80 M. JOKANOVIĆ et al.: TOWARDS REPRODUCIBILITY OF TRADITIONAL... Chem. Ind. Chem. Eng. Q. 26 (1) 79−87 (2020) the readings using standard phosphate buffers (pH were asked to score samples by using a 1–9 scale for value of calibration buffers was 7.00 and 4.01 at 25 each attribute to be evaluated, where 1 = very low °C. Measurements were performed in triplicate. Sau- and 9 = very high intensity. The descriptors con- sage samples were homogenized (Waring 8010ES sidered chewiness, cohesiveness, and juiciness. For Blender, USA; capacity 1 L, speed 18000 rpm, dur- the assessment casing was removed and the sau- ation of homogenization 10 s, temperature after sages were cut into slices of approximately 3 mm homogenization <10 °C), packaged in polyethylene thickness and served at room temperature on white bags and stored at –20 °C until the determination of plastic dishes. Water and unsalted toasts were pro- proximate chemical composition. Moisture content vided to cleanse the palate between samples. Assess- was determined by drying at 130 °C [17]; nitrogen ments were performed under natural light. concentration (N) was determined by the Kjeldahl Statistical analysis method; protein content was calculated as total N×6.25 [18] and fat content was obtained by Soxhlet The statistical analysis was carried out using extraction using petroleum ether [19]. All analyses software packages Statistica version 12 and Minitab were performed in duplicate. version 17. The analyses were conducted across all sausages types and the differences in investigated Texture profile analysis characteristics