Selected physico-chemical properties of Serbian dry fermented sausages in different meat industries

Miroslav Ducic; Danijela Vranic; Milan Baltic

doi:10.18485/meattech.2018.59.2.7

Miroslav Ducic University in Novi Sad, Faculty of Agriculture
Danijela Vranic Institute of meat hygiene and technology
Milan Baltic University in Belgrade - Faculty of Veterinary Medicine

DOI: https://doi.org/10.18485/meattech.2018.59.2.7

Keywords: Sremska, Sudzuk, physico-chemical characteristics, meat industry

Abstract

Investigation of selected physicochemical characteristics of industrially produced Sremska and Sudžuk sausages were conducted for complementing information about quality of typical pork and beef dry fermented products in Serbia. Analysis of production process was carried out at five meat industries. There were determined content of water, lipids, proteins, NaCl, ash, nitrites and also pH and water activity values at the beginning, in the middle and at the end of process. The results of chemical components analyses of Sremska were uniform, while in Sudžuk sausages showed great variations. However, both types of products in all examined meat industries were in an agreement with Serbian legislation for dry fermented sausages. The results of water activity and pH values showed that sausages can be considered as microbiologically stable products during whole production process.