Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen) Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen)
Kovačević1, D., K. Mastanjević1, D. Šubarić1, I. Jerković2, Z. Marijanović3
Znanstveni rad
Summary A study of physico-chemical properties, the instrumental measurement of colour and texture was carried out on ten dierent brands of traditional Croatian dry fermented sausage known as Slavonian Kulen. Basic physico-chemical properties showed large variability (p < 0.05), especially the collagen content. This can be related to dierent recipes used by dierent producers, and dierent stages of maturation in the samples. Parameters related to colour showed signicant variability (p < 0.05), especially the b* values. The higher variability of b* could be related to the amount and botanical origin of paprika spice used in the recipe. The textural properties of examined brands were quite similar. Some dierences in hardness, springiness and chewiness were signicantly correlated to salt content (p < 0.05). Keywords: dry fermented sausage; characterization; traditional manufacturing; Slavonian Kulen; CIE L* a* b*; texture prole anal- ysis (TPA)
Introduction from minced pork, with the addition texture) of the nished product. The The traditional Croatian dry sau- of salt, red paprika, hot paprika and production of traditional Slavonian sages are, in almost all cases, fer- garlic. The mixtures are stued into Kulen mainly takes place on small mented sausages that undergo a natural casings (a pig’s appendix, lat. farms in small amounts and it is sea- more or less prolonged process of intestinum caecum). sonal in character. Because of that, smoking and drying–ripening before there is a great need for the stand- consumption. The most representa- After stung, the sausages un- ardization of production. Sensorial tive Croatian dry fermented sausage dergo a smoking and drying–ripen- properties of dry fermented Slavoni- is Slavonian Kulen. Slavonian Kulen ing process. The most demanding an Kulen such as colour and texture is a traditional meat product from operation in the production is the have the highest inuence on the Eastern Croatia with specic sensori- ripening stage. The coherence of the consumer’s perception of quality. al properties (smell and taste), which processing parameters (tempera- Similar products from Spain (Chorizo mainly originate from being dried ture, relative humidity and air ve- de Pamplona and Salchichón) and and smoked, and from a long period locity) in ripening chambers are the Italy (Felino and Milano salami) have of ripening and enzymatic and lactic most important, because they have been intensively studied for their acid bacteria activity. It is produced the largest impact on the sensorial physical-chemical composition and according to a traditional procedure, properties (smell, taste, colour and sensorial properties (Dellaglio et al.
1 dr.sc. Dragan Kovačević, full professor, dr. sc. Krešimir Mastanjević, assistant, dr. sc. Drago Šubarić , full professor, Department of Food Technology, Faculty of Food Technology, University of J. J. Strossmayer in Osijeku, Kuhačeva 20, 31 000 Osijek, 2 dr. sc. Igor Jerković, associate professor, Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, N. Tesle 10/V, 21000 Split, 3 Zvonimir Marijanović Bsc, lecturer, Department of Food Technology, Marko Marulić Polytechnics of Knin, Petra Krešimira IV 30, 22300 Knin.
270 .&40 Vol. XII [2010] | rujan- listopad | broj 5 Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen) ;/"/457&/04536ė/*%*0 1FSF["MWBSF[ FU BM (J- diameter. Optimum pH values of the Analyzer (Stable Microsystems Ltd., NFOPFUBM #SVOBFUBM minced meat at this stage should be Surrey, England) equipped with a The results of these studies showed CFMPX5IFHSJOEFENFBUJTUIFO DZMJOESJDBMQSPCF15IJTJOWPMWFE that the use of instrumental meas- NJYFEXJUITBMUJOUIFBNPVOUPG cutting samples in cubes 1cm long, urements of colour and texture are SFE QBQSJLB JO UIF BNPVOU PG 1cm thick and 1cm wide, which were the most reliable for product charac- IPU QBQSJLB JO UIF BNPVOU PG DPNQSFTTFE UXJDF UP PG UIFJS terization. BOE HBSMJD JO UIF BNPVOU PG thickness. Force-time curves were The minced meat is then stued only recorded at across-head speed of There is no existing information into a pig’s appendix (lat. intestinum 5 mms-1 and the recording speed in scientic literature on this dry caecum) and tied with hemp rope in was also 5 mms-1. The following pa- sausage, which could contribute ef- a special way. This operation is called rameters were quantied (Bourne ciently to its characterization. The “šniranje”. Thereafter, the Slavonian IBSEOFTT H UIF NBYJNVN purpose of this work was to exam- Kulen is smoked with dry hard wood force required to compress the sam- ine, for the rst time, physico-chem- (hornbeam, beech and its sawdust) ple, springiness (mm), the ability of ical composition and instrumental every second day for two weeks. The the sample to recover its original measurements of colour and texture temperature and relative humidity form after the deforming force was of Slavonian Kulen, leading to the BU UIJT TUBHF TIPVME CF UP $ removed, cohesiveness, the extent protection of geographical indica- BOEUP"GUFSUIFTNPLJOH to which the sample could be de- tions, and receiving the protected the Slavonian Kulen is left for the rip- formed prior to rupture and chewi- geographical indication (PGI), ac- ening stage. This stage is the long- ness (g·mm) which is calculated cording to the EU Council Regulation est and it should last for more than gumminess · springiness. &$ /P BOE &6 $PNNJT- NPOUIT JO B EBSL SPPN XJUI UIF TJPO3FHVMBUJPO &$ /P UFNQFSBUVSF GSPN UP $ BOE Determination of colour SFMBUJWF IVNJEJUZ UP "GUFS Colour measurements (L*, a*, Material and Methods this stage the Slavonian Kulen can and b* values) were taken using a be stored in the same conditions for )VOUFS-BC.JOJ4DBO9& " Material an unlimited amount of time. .PEFM$PMPSJNFUFS )VOUFS-BC Ten samples of traditional Slavoni- Reston, VA, USA). The instrument an Kulen were collected from dier- Physico-Chemical analysis was standardized each time with a ent producers in Eastern Croatia (the The samples were cut into small XIJUF BOE CMBDL DFSBNJD QMBUF - Slavonia region). All samples had pieces and homogenized in a house- B BOEC been prepared according to the tra- hold kitchen blender. The pH level The Hunter L*, a*, and b* values cor- ditional processing procedures with- was measured in a homogenate of respond to lightness, greenness (-a*) out any additives such as nitrites or the sample mixed with distilled wa- or redness (+a*), and blueness (-b*) ascorbic added. The traditional pro- UFS XJUI Q)*PO o #FODI or yellowness (+b*), respectively. duction starts in November and lasts pH/Ion/mV Meter (Eutech Instru- The colour measurements were per- until June or July. It is made from the ments Pte Ltd/ Oakton Instruments, formed on Slavonian Kulen at room
NFBU PG QJHT PG BU MFBTU NPOUIT USA). Water activity (aw) was deter- UFNQFSBUVSF $ PMEBOEPWFSLHPGMJWFXFJHIU mined using a Rotronic Hygrolab 3 Only the meat from the highest (Rotronic AG, Bassersdorf, Switzer- Data analysis quality parts of the pig, such as the land). The FoodScan Meat Analyser Three determinations for general thigh, the back and some shoulder was used to determine moisture, composition and eight for texture DDBPGUIFNFBU JTVTFEJOUIF total protein, total fat and collagen and colour parameters were meas- production of traditional Slavonian BDDPSEJOHUPUIF"0"$4BMU ured from each sample. Experimen- Kulen. After choosing the highest (sodium chloride (NaCl)) was deter- tal data were analyzed by the analy- quality meat without a high amount mined according to the ISO method sis of variance (ANOVA) and Fisher’s of connective tissue, the meat is cut OC"MMNFBTVSFNFOUTBSFDPO- least signicant dierence (LSD), JOUPTUSJQFTDNMPOH DNXJEF EVDUFEBUSPPNUFNQFSBUVSF XJUITJHOJöDBODFEFöOFEBUQ and 3 cm thick and put on a pierced $ Fat, collagen, pH, salt and protein inox/stainless steel plate and placed and textural parameters were sub- in a freezer until the temperature Textural analysis (TPA) jected to correlation analysis (multi- PGUIFNFBUSFBDIFTUP$5IF Texture prole analysis (TPA) tests variate method) to determine possi- meat is then grinded trough a grind- XFSF QFSGPSNFE VTJOH B 5"95J ble statistical relationships between JOHQMBUFXJUIIPMFTPGUPNNJO SMS Stable Micro Systems Texture them. Statistical analysis was carried www.meso.hr .&40 271 Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen)
Table 1 pH , aw and general composition
Tablica 1 pH, aw i osnovni kemijski sastav Fat/mast Moisture/vlaga Protein/ Collagen/ Salt/sol Brand a pH w (%) (%) bjelančevine (%) kolagen (%) (%) 1 a a e a e d f f 5.58f h e b c e 3 a b b g f 1.11b g cd b d c g 3.18e c 5 de c a h h c e f a f d d c a bc d 15,1c b i c b 8 ef e g f c b d b 5.35d i ab a a e cd 5.18b d d g e c 7BMVFTBSFNFBOT4%PGUSJQMJDBUF7BMVFTJOUIFTBNFDPMVNOXJUIEJòFSFOUTVQFSTDSJQUT BI BSFTJHOJöDBOUMZEJòFSFOU p
PVU XJUI 4UBUJTUJDB WFS 4UBU4PGU pared with dierent types of dry Signicant correlations were also not Inc. Tulsa, OK. USA. cured sausage, Italian Felino salami found between colour parameters %FMMBHJP FU BM BOE 4QBOJTI and fat, pH, collagen or salt levels, al- Results and Discussion 4BMDIJDIPO 3VCJP FU BM DPM- though some signicant dierences Ten types of Slavonian Kulen, col- our parameters of Slavonian Kulen were found in these components lected from dierent producers in showed similar L* values but lower BNPOHCSBOET 5BCMFBOE5BCMF Eastern Croatia (the Slavonia region), b* value, the values of a* were simi-
were analyzed in this study. pH, aw lar to Italian but higher than Spanish Results of the TPA parameters are and the basic general compositions sausage. The higher b* (yellowness) presented in Table 3. It is obvious of all the brands are given in Table 1. values found in Slavonian Kulen are that some signicant dierences
Variability of the pH, aw and moisture probably related to the presence of can be observed between dierent between dierent brands was sig- yellow carotenoids (β-carotene and brands of Slavonian Kulen. The vari- OJöDBOU Q 7BMVFTGPSGBU QSP- cryptoxanthine) coming from pa- ability of hardness between dierent tein, collagen and salt levels showed prika, a typical spice used in Slavo- brands was signicant (C.V. between a large deviation (e.g. C.V among nian Kulen production. The higher CSBOET XBT 0OMZ UIF POF CSBOETGPSDPMMBHFO 5IFTF variability of b* values found among brand of Slavonian Kulen had hard- results showed that producers use TBNQMFT $7 DPVMECFSF- OFTTPWFSUIFH7FSZMPXEJòFS- very dierent recipes. lated to the dierent amounts and ences in springiness, cohesiveness botanical origin of this spice used in and chewiness between ten brands CIE L*a*b* system values are the recipes of dierent brands. Sen- XFSF PCTFSWFE $7 $7 TIPXOJO5BCMF5IFMJHIUOFTT - sorial properties can be aected by BOE $7 *U NVTU WBMVFTPGBMMCSBOETSBOHFEGSPN the technological process and obvi- be mentioned that collected brands UP UIFSFEOFTT B PGBMMCSBOET ously by the composition. In general, of Slavonian Kulen were not in the SBOHFEGSPNUP BOEUIF low fat levels and high water content same stages of ripening. During ZFMMPXOFTT C GSPN UP lead to higher a* values and lower the ripening process, Slavonian Ku- Compared to other studies on simi- L* values. Other studies have found len loses water, and other, dierent lar samples (Chorizo de Pamplona) that the lower the protein content, fermentation processes occur. This "OTFSPOB FU BM 'FSOÈOEF[ the smaller the a* value (Bloukas and could be one of the reasons for the 'FSOÈOEF[FUBM (JNFOPFUBM 1BOFSBT $BSCBMMPFUBM variability in some texture proles .VHVFS[BFUBM .VHVFS- These researchers explained this fact between the analyzed brands. [BFUBM UIFWBMVFPGMJHIUOFTT by the dilution of myoglobin as a (L*) was lower, but the values of a* consequence of the reduced protein In comparison with the results of and b* were similar. The dierences content. some other authors (Gimeno et al., in L* values can be explained by (JNFOPFUBM #SVOBFU the longer ripening period of Slavo- In our study no signicant correla- BM #SVOBFUBM #FOJUPFU OJBO,VMFO BUMFBTUNPOUIT UIBO tions were found between the col- BM 3FWJMMBFUBM 4BMHBEP the Chorizo de Pamplona. Com- our parameters and protein content. FUBM 3VCJPFUBM 3VCJP
272 .&40 Vol. XII [2010] | rujan- listopad | broj 5 Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen) ;/"/457&/04536ė/*%*0 Table 2 Instrumental colour measurement value of fermented sausages (Cof- Tablica 2 Instrumentalno izmjerena boja SBEFBTFUBM 'FSOÈOEF[-PQF[ Brand L* a* b* FUBM (JNFOPFUBM 5IF 1 bcd cd b results of some studies have sug- gested that the hardness of Frank- f cd c furter sausages decreased with an 3 cdef b b JODSFBTFJOGBU 0SEØ×F[FUBM bc bc b 5SJOEBEF FU BM "EEJUJPOBMMZ b b a 5 $BSCBMMP FU BM TIPXFE UIBU B ef d c decrease of fat in Bologna sausages a a a inuenced the decrease in the pen- 8 def d c etration force. cde b bc bc b b In this study, dierences in fat con- 7BMVFTBSFNFBOT4%PGFJHIUNFBTVSFNFOUT7BMVFTJOUIFTBNFDPMVNOXJUIEJòFSFOU tent were signicant between dif- TVQFSTDSJQUT BG BSFTJHOJöDBOUMZEJòFSFOU Q ferent collected brands of Slavonian Kulen (fat contents varied between Table 3 Texture prole analysis of Salvonian Kulen (TPA) BOE )PXFWFS SFTVMUT Tablica 3 Prol teksture slavonskog kulena (TPA) of statistical analysis showed that Hardness/ Springiness/ Chewiness/ content of fat in Slavonian Kulen Cohesiveness/ Brand Tvrdoća Elastičnost Otpor žvakanju Kohezivnost brands did not inuence signicant- (g) (mm) (g∙mm) MZPOUFYUVSBMQSPQFSUJFT 5BCMF 1 a bc bc a Furthermore, results presented e a a ab JO UIJT TUVEZ TIPXFE 5BCMF UIBU 3 c b bc ab content of salt in Slavonian Kulen in- h cd bc d uenced signicantly on texture pa- 5 d cd b ab rameters. This is in correlation with the results presented by (Gimeno f d d d FUBM BOE(JNFOPFUBM b d d cd which showed that reduction of salt f bc ab bc 8 content had statistically signicant b cd bc ab inuence to hardness, cohesiveness g d cd d and chewiness of Pamplona chorizo. 7BMVFTBSFNFBOT4%PGFJHIUNFBTVSFNFOUT7BMVFTJOUIFTBNFDPMVNOXJUIEJòFSFOU Salt reduction also caused softer tex- TVQFSTDSJQUT BI BSFTJHOJöDBOUMZEJòFSFOU Q UVSFJOCPMPHOB 4FNBOFUBM BOEGSBOLGVSUFST .BUVMJTFUBM Table 4 Multivariate correlations between parameters Tablica 4 Multivarijantne korelacije među parametrima In many cases pH value has been Hardness/ Springiness/ Cohesiveness/ Chewiness/ recognized as fermentation indica- Tvrdoća Elastičnost Kohezivnost Otpor žvakanju tor, as well as like indicator of ripen- Fat JOHTUBHF )BHFOFUBM 3FWJMMB pH FUBM 4BMHBEPFUBM *O Protein this study, variations in pH values Collagen between ten dierent brands were not signicant (pH values varied be- Salt a a a a 4JHOJöDBOUBUQ UXFFOBOE 5IJTTVHHFTUT similar stages of maturation between collected brands. If we compare pH FU BM XIP FWBMVBUFE TJNJMBS Kulen were similar to these values values of Slavonian Kulen with pH fermented sausages, such as Span- for the Chorizo and Salchicon. values which have been observed by ish Chorizo and Salchicon, Slavonian (JNFOPFUBM BOE3VCJPFUBM Kulen has higher values for hardness Textural properties have been re- JUJTOPUJDFBCMFUIBU4MBWPOJBO and springiness. Values of cohesive- lated in fermented sausages to con- Kulen has higher pH values than ness and chewiness for Slavonian tents of fat and salt, as well as to pH Chorizo and Salchion. This could be www.meso.hr .&40 273 Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen)
explained by longer ripening time of ness. tributes for the characterization of an Italian Slavonian Kulen. It is so logical that ESZDVSFETBVTBHF.FBU4DJ pH value of fermented sausage has References Gimeno, O., D. Ansorena, I. Astiasarán, been connected to texture. How- Anserona, D., M.P. De Peña, I. Astiasarán, J. Bello $IBSBDUFSJ[BUJPO PG DIPSJ[P ever, in this study, pH value was not J. Bello $PMPVS&WBMVBUJPOPG$IPSJ[P de Pamplona: instrumental measurements of in signicant correlation with any of de Pamplona, a Spanish Dry Fermented Sau- colour and texture. Food Chem. 69 textural parameters. The reason for sage: Comparison Between the CIE L*a*b* Gimeno, O., I. Astiasarán, J. Bello, that could be in signicant variation and the Hunter Lab Systems with Illuminants Calcium ascorbate as a potential partial sub- Q JOQ)WBMVFTCFUXFFOUIF %BOE$.FBU4DJ stitute for NaCl in dry fermented sausages: ef- brands, which suggests dierent rip- A.O.AC. ( 0óDJBMNFUIPETPGBOBMZ- fect on colour, texture and hygienic quality at ening stages. sis, 18th ed., Gaithersburg, Maryland, pp. dierent concentrations. Meat Sci., Hagen, B. F., H. Naes, A. L. Holck Slavonian Kulen must be produced Benito M. J., M. Rodríguez, A. Martín, Meat starters have individual requirements only from meat with highest qual- E. Aranda, J.J. Córdoba &òFDUPGUIF for Mn .FBU4DJ ity, such as ham and back and some GVOHBMQSPUFBTF&QHPOUIFTFOTPSZDIBS- ISO Method 1841 %FUFSNJOBUJPO TIPVMEFS DDB PG UIF NFBU *O acteristics of dry fermented sausage “salchich- of salt. International Standards Meat & Meat this case, collagen is undesirable in ón” ripened with commercial starter cultures. products. Ginebra. International Organization Slavonian Kulen. Contents of col- Meat Sci., for Standardization. lagen in ten brands analyzed in this Bloukas, J. G., E.D. Paneras 4VCTUJ- Muguerza, E., O. Gimeno, D. Ansorena, J. TUVEZWBSJFEGSPNUP"T tuting olive oil for pork backfat aects quality G. Bloukas, I. Astiasarán &òFDU0G3F- one indicator of quality, the content PG MPXGBU GSBOLGVSUFST + 'PPE 4DJ placing Pork Backfat With Pre-Emulsied Olive of collagen in Slavonian Kulen could Oil On Lipid Fraction And Sensory Quality Of be also connected to its textural Bruna, J. M., E.M. Hierro, L. De La Hoz, Chorizo De Pamplona – A Traditional Spanish properties. Like a part of connective D.S. Mottram, M. Fernández, J.A. Ordóñez Fermented Sausage. Meat Sci., tissue, collagen could change some 5IFDPOUSJCVUJPOPGPenicillium auranti- Muguerza, E., G. Fista, D. Ansorena, I. of the textural properties. However, ogriseum to the volatile composition and sen- Astiasaran, J. G. Bloukas &òFDUPGGBU correlation analysis of the results de- sory quality of dry fermented sausages. Meat level and partial replacement of pork backfat termined in this study showed that 4DJ with olive oil on processing and quality char- collagen content did not inuence Bruna, J. M., E. M. Hierro, L. De La Hoz, acteristics of fermented sausages, Meat Sci., signicantly on textural parameters D. S. Mottram, M. Fernández, J. A: Ordóñez o 5BCMF $IBOHFTJOTFMFDUFECJPDIFNJDBMBOE Perez-Alvarez, J. A., M. E. Sayes-Barbare, sensory parameters as aected by the super- J. Fernandez-Lopez, V. Aranda-Catala Conclusions cial inoculation of Penicillium camemberti on 1IZTJDPDIFNJDBM DIBSBDUFSJTUJDT PG There were large dierences in the dry fermented sausages. I. J. Food Micro., 85, Spanish-type dry-cured sausage, Food Rese. basic chemical composition of Sla- *OUFS o vonian Kulen, especially in collagen Bourne M. C. 5FYUVSFQSPöMFBOBMZ- Revilla, I., A. M. Vivar Quintana content. This shows that produc- sis. Food Technol., The eect of dierent paprika types on the ers still use very dierent recipes in Carballo, J., N. Mota, G. Barreto, F. Jimen- ripening process and quality of dry sausages. production. Colour parameters were ez Colmenero, #JOEJOH QSPQFSUJFT I. J. Food Sci. Tech., very similar with the exception of b* and colour of bologna sausage made with Rubio, B., B. Martínez, M. J. Sánchez, D. value, which can be related to the varying fat levels, protein levels and cooking G. García-Cachán, J. Rovira, I. Jaime dierent amounts and dierent bo- UFNQFSBUVSFT.FBU4DJ Study of the shelf life of a dry fermented sau- tanical origin of paprika spice used COMMISSION REGULATION (EC) sage “salchichon” made from raw material en- in the formulations. In general, TPA NO.1898 -BZJOHEPXOEFUBJMFESVMFT riched in monounsaturated and polyunsatu- showed that all analyzed brands had of implementation of council regulation (ec) rated fatty acids and stored under modied similar textural properties. Further- OPPOUIFQSPUFDUJPOPGHFPHSBQIJ- atmospheres. Meat Sci., more, the content of fat, protein, col- cal indications and designations of origin for Rubio, B., B. Martínez, M. J. Sánchez, D. lagen as well as pH value of brands, agricultural products and foodstus. G. García-Cachán, J. Rovira, I. Jaime had no signicant inuence to any COUNCIL REGULATION (EC) NO. 510 Eect of the packaging method and the stor- of textural parameters with some 0O UIF QSPUFDUJPO PG HFPHSBQIJDBM age time on lipid oxidation and colour sta- exceptions (the content of collagen indications and designations of origin for ag- bility on dry fermented sausage salchichón on chewiness). However, the con- ricultural products and foodstus. manufactured with raw material with a high tent of salt had signicant inuence Dellaglio, S., E. Casiraghi, C. Pompei level of mono and polyunsaturated fatty ac- on hardness, springiness and chewi- ( $IFNJDBM QIZTJDBM BOE TFOTPSZ BU- ids. Meat. Sci.,
274 .&40 Vol. XII [2010] | rujan- listopad | broj 5 Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen) ;/"/457&/04536ė/*%*0 Fizikalno-kemijska svojstva, boja i tekstura slavonskog kulena – tradicionalne hrvatske trajne kobasice
Sažetak U ovom istraživanju određivana su zikalno-kemijska svojstva, instrumentalna boja i tekstura deset različitih uzoraka tradicionalne hrvatske trajne kobasice - slavonskog kulena. Osnovni kemijski sastav pokazao je velike razlike (p < 0,05) u masenom udjelu vode, proteina, masti, te osobito kolagena. Na temelju tih rezultata se može zaključiti da proizvođači koriste različite recepture u proizvodnji i da svi uzorci nisu bili u istoj fazi zrenja. Instrumentalni parametri boje L* i a* slavonskog kulena bili su slični dok je parametar b* zna- čajno varirao (p < 0,05) između uzoraka, što se može biti posljedica različitog masenog udjela i botaničkog podrijetla začina paprike u uzorcima. Parametri prola teksture slavonskog kulena bili su dosta ujednačeni. Vrijednosti parametra prola teksture (čvrstoće, elastičnosti i otpora žvakanju) pokazali su statistički značajnu korelaciju (p < 0,05) s masenim udjelima soli u uzorcima. Ključne riječi: trajne kobasice, karakterizacija, slavonski kulen, tradicionalna tehnologija proizvodnja, boja, prol teksture (TPA)
Physisch-chemische Eigenschaften, Farbe und Textur von Slawonischem Kulen – der traditionellen kroatischen Dauerwursturst
Zusammenfassung In dieser Untersuchung wurden physisch-chemische Eigenschaften, Instrumentalfarbe und Textur von 10 verschiedenen Mustern der traditionellen kroatischen Dauerwurst – Slawonischem Kulen, unersucht. Die chemische Grundzusammensetzung zeigte große Un- terschiede (p<0,05) im Massenanteil von Wasser, Proteinen, Fetten und ganz besonders von Kollagen. Auf Grund dieser Resultate kann man feststellen, dass die Hersteller verschiedene Rezepturen bei der Herstellung benutzen, sowie dass alle Musterstücke nicht in der gleiche Reifephase waren. Instrumentale Farbenparameter L * und a * des Slawonischen Kulens waren ähnlich, während der Pa- rameter b * bedeutend variierte (p<0,05) unter den Mustern, was die Folge eines verschiedlichen Massenanteils und der botanischen Herkunft des Paprikagewürzes in den Mustern sein könnte. Die Parameter des Texturenprols von Slawonischem Kulen waren ziem- lich angeglichen. Die Parameterwerte des Texturenprols (Festigkeit, Elastizität und Widerstand beim Kauen) zeigten eine statistisch bedeutende Korrelation (p<0,05) mit Massenanteilen von Salz in den Mustern. Schlüsselwörter: Dauerwürste, Karakterisation, Slawonischer Kulen, traditionelle Herstellungstechnologie, Farbe, Texturenprol (TPA)
Caratteristiche sico-chimiche, il colore e la tessitura di kulen di Slavonia – la salsiccia croata tradizionale di lunga durata
Sommario In questa ricerca sono state determinate le caratteristiche sico-chimiche, il colore strumentale e la tessitura di dieci diversi campioni di salsiccia croata tradizionale – il kulen di Slavonia. La composizione di base ha rivelato grandi dierenze (p < 0,05) in percentuale in massa di acqua, proteine, grassi, e soprattutto collageno. In base di questi risultati si può concludere che i produttori utilizzano le ricette varie in produzione, e che tutti i campioni non erano nella stessa fase di maturazione. I parametri strumentali dei colori L* e a* erano simili, mentre il parametro b* variava notevolmente (p < 0,05) tra i campioni, la consequenza possibile di percentuale dierente e derivazione botanica di peperone in campioni. I parametri di prolo di tessitura di kulen di Slavonia erano abbastanza uguali. I valori di parametro di prolo di tessitura (durezza di elasticità e resistenza alla masticazione) hanno rivelato una corelazione statisti- camente notevole (p < 0,05) con le percentuali in massa di sale nei campioni. Parole chiave: salsicce di lunga durata, caratterizzazione, kulen di Slavonia, tecnologia tradizionale di produzione, colore, prolo di tessitura (TPA)
Salgado, A., M. C.García Fontán, I. Fran- cebolla, a Spanish traditional sausage. Efect of 3FDFJWFE"VHVTU co, M. López, J. Carballo, #JPDIFNJ- the system of manufacture (homemade or in- "DDFQUFE4FQUFNCFS cal changes during the ripening of Chorizo de dustrial). Food Chem., , N www.meso.hr
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