Sensory and Chemical Quality Sudzuka Produced Various Technological Treatments

Abstract

In our study has examined sensory and chemical quality of sudzuk produced by different technological processes in household and industrial conditions. Sudzuk produced in the household is estimated higher marks for the general impression (p<0.05), the external appearance and color of the surface (p<0.01). Industrially manufactured sudzuk got the highest marks for consistency (p<0.01). By comparing colors at the intersection, composition, smell and taste were not observed statistically significant differences. There were statistically significant differences (p<0.01) in the moisture content, fat, ash, and the pH values, and a significant difference in the content of NaCl (p<0.05). Between the protein content there was no statistically significant difference.

U radu je ispitivan senzorni i hemijski kvalitet sudžuka proizvedenog različitim tehnološkim postupcima: u domaćinstvu i u industrijskim uslovima. Sudžuk proizveden u domaćinstvu je ocenjen višim ocenama za opšti utisak (p<0.05), spoljašnji izgled i boju po površini (p<0.01). Industrijski proizveden sudžuk je dobio najviše ocene za konzistenciju (p<0.01). Poređenjem boje na preseku, sastava, mirisa i ukusa nisu zapažene statistički značajne razlike. Utvrđene su statistički veoma značajne razlike (p<0.01) u sadržaju vlage, masti, pepela i pH vrednosti, i značajna razlika u sadržaju NaCl (p<0.05). Između sadržaja proteina nije postojala statistički značajna razlika.