Inuence of technological operation on decrease of concentration of ochratoxin A during processing of Slavonian kulen
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organoleptic eValuation of slaVonian Home - made Kulen from BlacK slaVonian or WHite pigs
Black Slavonian pig used to be the most widespread breed in Slavonia, and it was mainly used for the production of fat and authentic meat products such as kulen – a slowly fermented and drycured spicy sausage stuffed in pork blind gut. Nowadays, this breed is rare, and kulen and other meat products are mostly produced from the meat of more productive white pig breeds. Still, the products of loc...
متن کاملThe Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen.
In this study, the effect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (w=0.8%) and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical and microbiological analyses were carried out after 20 days of fermentation. Upon the completion of ...
متن کاملPhysico - chemical and colour properties of homemade slavonian sausage
www.meso.hr Introduction The traditional Croatian dry sausages are, in almost all cases, fermented sausages that undergo more or less prolonged process of smoking and drying–ripening before consumption. The most represented Croatian dry fermented sausage except for Slavonian Kulen is Slavonian homemade Sausage. Slavonian homemade Sausage is a traditional meat product from Eastern Croatia, Slavo...
متن کاملNatural Occurrence of Ochratoxin A Contamination in Commercial Spices in Tehran
Background and Objectives: Non-sanitary conditions during the drying, transport and storage stages in the production of spices could introduce mycotoxin contamination. The aim of the current study was to determine the concentration of ochratoxin A (OTA) in 92 commercial spices (including red pepper, black pepper, turmeric and cinnamon) imported to Iran. Materials and Methods: OTA levels were...
متن کاملPhysico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen)
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 ...
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تاریخ انتشار 2015