Characterization of Qualitative Parameters of "Visočki Sudžuk“" on the Protection of the National Level

Abstract

The research carried out in this paper confirmed that the sensory analysis of "Visočki sudžuk" high quality.The results of the chemical analyzes showed that the average water content in the samples immediately after drying and smoke was 35,01%, fats 31,70%, protein 26.84%, ash 6.29%, NaCl 5.27%, pH was 5.21 and aw 0,80. The results of the microbiological analysis were in accordance with the applicable regulations.

Provedenaistraživanja u ovom radu potvrdila su da jesenzornom analizom „Visočkog sudžuka“ konstatovan vrhunski kvalitet. Rezultati hemijskih analiza su pokazali da je prosječan sadržaj vode u uzorcima odmah nakon sušenja i dimljenja iznosio 35,01%, masti 31,70%, proteina 26,84%, pepela 6,29%, NaCl-a 5,27%, pH je iznosila 5,21 i aw 0,80. Mikrobiološkom analizom su ustanovljeni negativni nalazi na prisustvo Pravilnikom definisanih mikrokultura.