German
English
Thursday, May 17, 2012
Abstracts from 
Fleischwirtschaft 91 (11), S. 118 -122, 2011
Microflora and quality of raw sausages from Northern Serbia produced according to traditional process
By Ilija Vukovic´, Ljiljana Petrovic´, Dragan Vasilev und Snežana Saičic´
traditional raw sausage | Kulen | Sremska kobasica | Petrovská klobása | microflora | quality
(original article is only in German language available)
In this paper the results of investigation of traditional raw sausages (Kulen, Sremska kobasica, and Petrovská klobása) originating from small producers of Northern Serbia are presented. Typical micro flora is growing during the natural ripening of raw sausages; Salmonella species and Listeria monocytogenes were not detected. Decrease of pH
value of traditional raw sausages is a consequence of presence of sugar in red paprika, which is utilized by lactic acid bacteria during sausage ripening. Water activity of raw sausages is in such a range (aw < 0.90) which avoids the multiplication of pathogens and spoilage bacteria. Meat protein content of Kulen is more than 25% and of Sremska
kobasica and Petrovská klobása more than 20%; the percentage of connective tissue proteins in total meat proteins is less than 10%. The ratio between content of fat and meat proteins in Kulen is about 1.0, but this ratio in Petrovská klobása and Sremska kobasica is 1.6 or 1.8, respectively. In traditional raw sausages, which are produced without curing salt, the residues of nitrate and nitrite are detected; the sources
of nitrate are red paprika and garlic. Acid number and TBARS number are typical for the long ripening raw sausages. The colour of raw sausages originates from carotenoide pigments and nitrate from red paprika; this colour is red or dark-red and stable. The consistency of traditional raw sausages is middle-firm (Petrovská klobása) or firm
(Kulen), whereas smell and taste is ripe and piquant.
Authors' addresses
Prof. Dr. Ilija Vukovic´ und Dr. Dragan Vasilev, Veterinärmedizinische Fakultät, Fachbereich Fleischhygiene und -technologie, Universität Belgrad, Bulevar Oslobodjenja 18, 11000 Belgrad, Prof. Dr. Ljiljana Petrovic´, Technologische Fakultät, Universität Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbien; Dr. Snežana Saičic´, Institut für Fleischhygiene und -technologie, Kac´anskog 13, 11000 Belgrad, Serbien
In this paper the results of investigation of traditional raw sausages (Kulen, Sremska kobasica, and Petrovská klobása) originating from small producers of Northern Serbia are presented. Typical micro flora is growing during the natural ripening of raw sausages; Salmonella species and Listeria monocytogenes were not detected. Decrease of pH
value of traditional raw sausages is a consequence of presence of sugar in red paprika, which is utilized by lactic acid bacteria during sausage ripening. Water activity of raw sausages is in such a range (aw < 0.90) which avoids the multiplication of pathogens and spoilage bacteria. Meat protein content of Kulen is more than 25% and of Sremska
kobasica and Petrovská klobása more than 20%; the percentage of connective tissue proteins in total meat proteins is less than 10%. The ratio between content of fat and meat proteins in Kulen is about 1.0, but this ratio in Petrovská klobása and Sremska kobasica is 1.6 or 1.8, respectively. In traditional raw sausages, which are produced without curing salt, the residues of nitrate and nitrite are detected; the sources
of nitrate are red paprika and garlic. Acid number and TBARS number are typical for the long ripening raw sausages. The colour of raw sausages originates from carotenoide pigments and nitrate from red paprika; this colour is red or dark-red and stable. The consistency of traditional raw sausages is middle-firm (Petrovská klobása) or firm
(Kulen), whereas smell and taste is ripe and piquant.
Authors' addresses
Prof. Dr. Ilija Vukovic´ und Dr. Dragan Vasilev, Veterinärmedizinische Fakultät, Fachbereich Fleischhygiene und -technologie, Universität Belgrad, Bulevar Oslobodjenja 18, 11000 Belgrad, Prof. Dr. Ljiljana Petrovic´, Technologische Fakultät, Universität Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbien; Dr. Snežana Saičic´, Institut für Fleischhygiene und -technologie, Kac´anskog 13, 11000 Belgrad, Serbien
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