Chemical and sensory properties of household and industrially produced Bosnian sudzuk

Abstract

Sudzuk, a Bosnian dry fermented sausage, is traditionally made from beef, beef tallow, table salt, garlic and pepper. In this paper, the chemical and sensory properties of household- and industrially-produced
Bosnian sudzuk were investigated. The technological processes in both cases of preparation and production of sudzuk were carried out in a manner specific to the given product. Chemical analyses (moisture,
total ash, sodium chloride, total acids, fat, protein and pH) showed the different sudzuk produced by three households had some statistically significantly (p<0.05) different parameters. Among the industrially produced sudzuk (from four different companies) the moisture content, total ash, sodium chloride, total acids, protein and pH were different (p<0.05), while the fat content did not significantly differ between the producers (p>0.05). Instrumental colour measurement indicated statistically significant differences (p<0.05) for a* between the sudzuk produced in the households, for a* between those produced in industrialconditions, and for L* between the industrially produced sudzuk. No statistically significant difference (p>0.05) was determined for b* between the sudzuk produced in households or between those produced in industrial conditions. In sensory evaluation, differences (p<0.05) were found in the overall grades of the sudzuk produced by households, while the overall grades of the industrially produced
sudzuk did not statistically differ (p>0.05).