Fizičko-hemijska i senzorna svojstva bosanskog sudžuka proizvedenog u kontrolisanim uslovima od svežeg ohlađenog i zamrznutog goveđeg mesa / Physico-chemical and sensory properties of Bosnian sudžuk produced from fresh chilled and frozen beef under contro

• Published in: Tehnologija mesa / Meat Technology Vol. 53; no. 2; pp. 148 - 156
• Main Authors: Operta, Sabina (Poljoprivredno-prehrambeni fakultet, Sarajevo (Bosna i Hercegovina)), Dževdetbegović, Merima (Poljoprivredno-prehrambeni fakultet, Sarajevo (Bosna i Hercegovina)), Čorbo, Selma (Poljoprivredno-prehrambeni fakultet, Sarajevo (Bosna i Hercegovina)), Tahmaz, Jasmina (Poljoprivredno-prehrambeni fakultet, Sarajevo (Bosna i Hercegovina)), Šehović, Alija (MI Menprom, Gornja Tuzla (Bosna i Hercegovina))
• Format: Journal Article
• Language: Serbian
• Published: Institut za higijenu i tehnologiju mesa, Beograd (Srbija) / Institute of Meat Hygiene and Technology, Belgrade (Serbia) 2012
• Subjects: Beef; Bosnia and Herzegovina; Chilled meat; Frozen meat; Meat; Quality

The purpose of this paper was to examine the impact of meat state – fresh chilled and frozen beef – on some physico-chemical and sensory properties of sudžuk produced under controlled conditions. Two types (A – produced from fresh beef cooled down to 0°C and B – produced from previously frozen beef tempered to –5°C) of Bosnian sudžuk produced under controlled conditions were examined. Investigations have shown that the use of fresh chilled and frozen beef had a signifi cant infl uence on pH and aw values and on content of nitrites, as well as on some sensory properties (p < 0.05). At the end of drying and maturing process, type A sudžuk showed considerably lower (p < 0.05) pH and awvalues (5.0; 0.83) relative to type B (5.3; 0.85). As for the contents of moisture, fat, proteins, minerals, connective tissue and sodium chloride, there were no signifi cant differences between A and B type of sudžuka (p > 0.05). Type B of sudžuk in comparison to type A showed better cohesion of muscle and adipose tissue (7.55/5.76), brighter color of muscle tissue (6.13/7.79), whiter fat tissue (1.73/4.30), but also a slightly more pronounced presence of crust (3.39/2.01) at the cross section; it appeared to be harder (6.40/4.63) and tougher (4.55/3.20) relative to type A. Both types of sudžuk were moderately salty (5.10/4.96), with a noticeable discreet acidity (3.42/2.96) and almost undetectable rancidness (1.37/0.94). Garlic (5.88/4.56) and black pepper (5.44/5.66) aromas were of medium intensity, while smoke aroma (3.89//1.25) was more intensive (p < 0.05) in type A sudžuk. Though the acceptability of A and B types of sudžuk rated by evaluators showed no signifi - cant differences in the mean values (p > 0.05), the type B produced (from frozen meat) was slightly more liked by evaluators. Based on mean values, Bosnian sudžuk was rated from „moderately liked“ (2.38; type A) to „highly liked“ (2.62; type B).