Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen)
نویسندگان
چکیده
A study of physico-chemical properties, the instrumental measurement of colour and texture was carried out on ten di erent brands of traditional Croatian dry fermented sausage known as Slavonian Kulen. Basic physico-chemical properties showed large variability (p < 0.05), especially the collagen content. This can be related to di erent recipes used by di erent producers, and di erent stages of maturation in the samples. Parameters related to colour showed signi cant variability (p < 0.05), especially the b* values. The higher variability of b* could be related to the amount and botanical origin of paprika spice used in the recipe. The textural properties of examined brands were quite similar. Some di erences in hardness, springiness and chewiness were signi cantly correlated to salt content (p < 0.05).
منابع مشابه
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