Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages.

ABSTRACT: Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids & fat quality indices. Detailed characterization of these sausages aimed to achieve standardization of their production and composition and to establish and/or improve their specification protocols. Traditional sausages varied significantly (p < 0.05) in all analyzed parameters except for the number of mold isolates. Sausages coming from eastern Croatia had a greater mold species diversity, with the highest number of isolated mycotoxigenic species in Slavonian domestic sausage. Sensory evaluation showed good acceptability of all sausages. According to health recommendations

SUBMITTER: Lesic T 

PROVIDER: S-EPMC7466175 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature