Characteristics of color and texture of fermented "uzicka" sausages produced in the traditional way

Abstract

With the aim of preserving the quality of traditional fermented sausages and provision of continuity in production, a task of this work is to determine the quality of "užička" sausages, which is traditional Serbian product. This paper presents the results of sensory evaluation of traditional "užička" sausage and the results color and texture instrumental measurement, at the end of the production process. Sausages were made from I category (50%) and II category (20%) beef, II category (20%) pork meat, fatty tissue (10%), nitrite curing salt (2.50%), sucrose (0.33%) and spices (1.25%). mixture was stuffed in bovine small intestines. Sausages were smoked in traditional smokehouses - smoking, fermentation, ripening and drying lasted 21 days. Sausages were made in three replicates. Sensory properties of sausages (color, cut surface, coherence, tenderness) were evaluated using quantitative descriptive test (scale of intensity, of 1 to 10) at the end of production. Color and texture of "uzicka" sausage instrumentally ("Chromameter CR-400" and "INSTRON model 4301"), were analyzed, aiming to define the total quality. Results of sensory avaluation showed that the most desired properties had sausages from a third fermentation, produced in the January, when climatic conditions were optimal for the production), and the results of instrumental measurements of color and texture are in agreement with the results of sensory evaluation.