Examinations of certain chemical characteristics of fermented dry sausage quality parameters

Abstract

On the grounds of data available from literature, we observed a high degree of variations in the values of numerous physical-chemical quality parameters of fermented sausages, so that we set as the objective of our investigations to carry out comprehensive examinations of selected chemical quality parameters (total protein content, relative protein content of connective tissue, and humidity in ten different products that belong to the group of fermented dry sausages). The other objective was to compare the values obtained in our investigations with the reference values envisaged under the Regulations on quality and other requirements for meat products (SCG Official Gazette, No. 33/2004) and to determine the percent of products that are found incompatible and the reasons for that. We used two standard reference chemical methods – the determination of nitrogen and moisture contents (SRPS ISO 937:1992 and SRPS ISO 1442:1998), as well as a modification of method M050 for the determination of hydroxyproline content. We can conclude on the grounds of the results of our investigations that out of the representative number of examined samples (n = 156), originating from 10 different products from the group of fermented dry sausages, 51 samples (32.7%) did not meet the requirements prescribed under the Regulations on quality and other requirements for meat products. Among the rejected samples, the reason for the incompatibility of 40 samples (25.6%) was a a higher level of RPCCT, and 18 samples (11.5%) had a higher moisture content than permitted. None of the total number of examined samples had a content of total proteins lower than the one prescribed under Regulations.

Keywords

• fermented dry sausage
• total protein content
• relative protein content inconnective tissue (RPCCT)
• moisture content