Salt reduction in Homemade Slavonian Sausage: effect on compositional, physico-chemical, colour and texture parameters, sensory characteristics and hygienic quality
نویسندگان
چکیده
There is no accurate data on sodium intake from meat products in Croatia, nor any research on reducing salt in the Croatian autochthonous meat products has been published. Therefore, the aim of this research was to investigate acceptability of the Homemade Slavonian Sausage, traditional dry-fermented sausages, with reduced salt content as well as effects of reducing levels of NaCl in some sensory, microbiological and physicochemical characteristics of Homemade Slavonian Sausage.
منابع مشابه
Physico - 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...
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