文章基本信息

标题：Physico - chemical and colour properties of homemade slavonian sausage
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作者：Kovačević, Dragan ; Mastanjević, Krešimir ; Šubarić, Drago 等
期刊名称：MESO The first Croatian meat journal
印刷版ISSN：1332-0025
出版年度：2009
卷号：XI
期号：5
页码：280-284
出版社：ZADRUŽNA ŠTAMPA, d.d.
摘要：A study of physico-chemical properties and instrumental measurement of colour was carried out on seven di!erent brands of traditional Croatian homemade dry fermented sausage known as Slavonian homemade Sausage. Basic physico-chemical properties showed a large variability, except for the values of aw and pH. This can be related to diferent recipes used by di!erent producers, but on the other hand these producers follow traditional production conditions. Parameters related to colour showed little variability, especially L* and a* values. The higher variability of b* could be related to the amount of paprika used in the recipe. Some diferences in L* ,b* and a* values were significantly correlated to moisture, fat and salt content.
关键词：Slavonian homemade Sausage; traditional manufacturing technology; physico-chemical properties; colour