Quality and safety standardization of traditional fermented sausages

Ljiljana Petrović; Natalija Džinić; Predrag Ikonić; Tatjana Tasić; Vladimir Tomović

Ljiljana Petrović University in Novi Sad, Faculty of Technology
Natalija Džinić University in Novi Sad, Faculty of Technology
Predrag Ikonić Institute for Food Technology, University in Novi Sad
Tatjana Tasić Institute for Food Technology, University in Novi Sad
Vladimir Tomović University in Novi Sad, Faculty of Technology

Keywords: traditional products, protected designation of origin, dry fermented sausages, quality standardization

Abstract

Traditional meat products, dry fermented sausages, which are coming from particular geographic areas of Serbia, are mainly produced in rural households, according to experience and traditional technology. The quality of ﬁ nal products is under the inﬂuence of numerous factors. Variability of this quality restricts the possibility for achieving higher production rates and availability of these products on foreign markets. This paper presents the speciﬁ cness of the production process and requirements for traditional dry-fermented sausages (Petrovská klobása) which have to be accomplished during standardization
of production in controlled conditions, aiming to preserve speciﬁc properties and superior quality. In order to achieve this goal it is necessary to fully understand physical-chemical, biochemical and microbiological changes occurring during spontaneous fermentation of these products in traditional manufacturing process and to transfer the perceived models of fermentation, drying and ripening to controlled production conditions.