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Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská klobása

  • Ljiljana Petrović
  • Tatjana TasićEmail author
  • Predrag Ikonić
  • Branislav Šojić
  • Snežana Škaljac
  • Bojana Danilović
  • Marija Jokanović
  • Vladimir Tomović
  • Natalija Džinić
Chapter
Part of the Food Engineering Series book series (FSES)

Abstract

The European market of dry-cured meat products is characterized by a wide range of traditional fermented sausages, which come from different parts of the continent, primarily from the Mediterranean. Production of these products has lasted for centuries and when the first sausage was produced remains uncertain, because its production dates from the period before written history. Traditional dry-fermented sausages, originating from different countries and regions, are characterized by specific sensory and physicochemical properties affected by the environmental conditions, raw materials, production method, activity and composition of present microflora, biochemical and physicochemical changes occurring during the smoking, fermentation, drying, and ripening process, and specificities of the local population (customs, habits, traditions, religion, etc.). Diversity in appearance, color, taste, smell, and texture of these products can contribute to the preservation of gastronomic heritage and culture, as well as economic development of rural areas by increasing consumption and production volume (Santos et al. 1998; Casaburi et al. 2007; Aquilanti et al. 2007; Talon et al. 2007; Latorre-Moratalla et al. 2008; Roseiro et al. 2008; Settanni and Moschetti 2014).

Keywords

Lactic Acid Bacterium Lactic Acid Bacterium Strain Leuconostoc Mesenteroides Fermented Sausage Lactobacillus Sakei 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Notes

Acknowledgment

This study was supported by the Ministry of Science and Technological Development of the Republic of Serbia, Project No. TR31032.

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Copyright information

© Springer International Publishing Switzerland 2016

Authors and Affiliations

  • Ljiljana Petrović
    • 1
  • Tatjana Tasić
    • 2
    Email author
  • Predrag Ikonić
    • 2
  • Branislav Šojić
    • 1
  • Snežana Škaljac
    • 1
  • Bojana Danilović
    • 3
  • Marija Jokanović
    • 1
  • Vladimir Tomović
    • 1
  • Natalija Džinić
    • 1
  1. 1.Faculty of TechnologyUniversity of Novi SadNovi SadSerbia
  2. 2.Institute of Food TechnologyUniversity of Novi SadNovi SadSerbia
  3. 3.Faculty of TechnologyUniversity of LeskovacLeskovacSerbia

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