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Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages

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Abstract

Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačka kobasica (P), were compared for physicochemical, biochemical and microbiological properties, in order to provide complex overview of their quality and safety. The sausages were produced and analyzed within two production seasons in traditional practice. Water activity, color, texture and proximate composition varied significantly (P < 0.05), particularly due to moisture, protein and fat content, what indicated differences in basic formulation of raw sausage mixture, type of casing and some technological procedures. Based on the fatty acid profile the most favorable PUFA/SFA ratio was obtained in sausage P (0.68), while the obtained results for acid value (15.2–22.4 mg KOH/g lipid) and TBARS value (0.27–0.55 mg malondialdyde/kg) indicated low level of lipid degradation and oxidation in all samples. Regarding the microbial and biogenic amines (BA) analysis, positive outcome of this research is the total absence of all pathogenic microorganisms examined, while the registered levels of BA showed a great variability among the sausages. In particular, total BA content in L attained level that is approx. 50% higher than the recommended one. Hence, special care should be implemented regarding the future production and consumption of this type of sausage. Overall results of this study may be useful to define complete distinctive features of these sausages, to determine relations among them, as well as to improve some phases of traditional manufacturing process.

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Acknowledgements

This work was financially supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia under the Agreements on the Implementation and Financing of Research (Nos. 451-03-68/2020-14/200222 and 451-03-68/2020-14/200134).

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Authors and Affiliations

  1. Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia

    Predrag Ikonić, Tatjana Peulić, Sanja Popović, Ljubiša Šarić & Aleksandra Novaković

  2. Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia

    Marija Jokanović, Branislav Šojić, Snežana Škaljac & Vladimir Tomović

  3. Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobođenja 18, Belgrade, 11000, Serbia

    Dragan Vasilev

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  1. Predrag Ikonić
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  2. Tatjana Peulić
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  3. Marija Jokanović
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  4. Branislav Šojić
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  5. Snežana Škaljac
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  6. Sanja Popović
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  7. Ljubiša Šarić
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  8. Aleksandra Novaković
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  9. Vladimir Tomović
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  10. Dragan Vasilev
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Correspondence to Predrag Ikonić.

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Ikonić, P., Peulić, T., Jokanović, M. et al. Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages. J Food Sci Technol 58, 3215–3222 (2021). https://doi.org/10.1007/s13197-020-04825-4

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  • DOI: https://doi.org/10.1007/s13197-020-04825-4

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