Please use this identifier to cite or link to this item: https://biore.bio.bg.ac.rs/handle/123456789/2876
Title: Changes in chemical attributes during ripening of traditional fermented sausage, “Pirot ironed”
Authors: Simunovic, S
Djordjevic, V
Bogdanovic, S
Dimkić, Ivica 
Stanković, Slaviša 
Novakovic, S
Tomasevic, I
Issue Date: Sep-2019
Rank: M33
Journal: IOP Conference Series: Earth and Environmental Science
Conference: The 60th International Meat Industry Conference (MEATCON 2019)
Abstract: 
“Pirot ironed” is a traditional Serbian dry-fermented sausage manufactured in the southeast of Serbia. The changes in the chemical attributes of Pirot ironed sausage were followed during
ripening. Samples were taken on the processing days 0, 7, 14, 21 and 28. Pirot ironed sausage was
produced from the most valuable cuts of beef and chevon, without addition of starter cultures or fat
tissues. Sausages were manufactured in a traditional drying/ripening chamber, where they were
pressed every two days to acquire the typical flat form and to speed up the drying. The final water
activity was 0.839. The lowest pH value recorded was 5.30 on the processing day 28. During
ripening, the water content decreased significantly from 74.72% to 40.32%, while the protein and
the fat amounts increased significantly from 19.12% to 45.79% and from 1.22% to 6.21%,
respectively. Up to now, the properties of Pirot ironed sausage have not been recognized or
published in scientific literature in spite of the long tradition and popularity of this meat product in
Serbia.
URI: https://biore.bio.bg.ac.rs/handle/123456789/2876
Appears in Collections:Conference paper

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