Physico-chemical, colour and textural properties of horse salami
نویسندگان
چکیده
Sažetak A study of physico-chemical properties and instrumental measurement of colour and texture was carried out on seven different brands of traditional homemade dry fermented horse salami from Pakrac area. Basic physico-chemical properties, pH values and salt content showed significant variability (p = 0.05), except for the values of aw. Textural and colour parameters (L*, a* and b*) also showed significant (p = 0.05) variability, especially hardness and a* value. This can be related to different recipes (different mass fraction of pork back fat used in recipes) and casing (different diameter) used by different producers and with different drying ripening stages of the investigated samples.
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