CHEMICAL, COLOR, TEXTURE AND SENSORY PROPERTIES OF ČAJNA KOBASICA, A DRY FERMENTED SAUSAGE

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1 DOI: /QOL1600DZ UDC: Originl scientifi c pper CHEMICAL, COLOR, TEXTURE AND SENSORY PROPERTIES OF ČAJNA KOBASICA, A DRY FERMENTED SAUSAGE NATALIJA DŽINIĆ, MAJA IVIĆ, MARIJA JOKANOVIĆ, BRANISLAV ŠOJIĆ, SNEŽANA ŠKALJAC, VLADIMIR TOMOVIĆ, Univerzitet u Novom Sdu, Tehnološki fkultet, Novi Sd, Srij Corresponding uthor: ntdzin@uns.c.rs Astrct: The im of this study ws to conduct comprehensive exmintion of qulity prmeters of dry fermented susge (Čjn kosic) from six different producers from the mrket in Vojvodin. The investigted prmeters were chemicl composition (moisture, totl protein, reltive of connective tissue proteins RCCTP, free ft, sh, NCl nd nitrite ), ph vlue, w vlue, instrumentl color prmeters (lightness L*, redness * nd yellowness *), instrumentl texture prmeters (hrdness, springiness, cohesiveness nd chewiness) nd sensory properties (externl ppernce nd/or condition of the pckging, ppernce nd composition of cut surfce, color nd stility of color, odour nd tste nd texture nd/ or juiciness). It could e concluded tht out of six exmined rnds of dry fermented susge (Čjn kosic), two rnds did not meet the requirements prescried under the Regultions, ecuse of higher level of RCCTP. The lowest L* vlue ws recorded in rnd 4 (44.33). The rnd 4 hd the highest hrdness nd chewiness ( g nd 387.8g, respectively), nd the lowest springiness nd cohesiveness (0.42 nd 0.40, respectively). Prmeters relted to sensory properties showed significnt vriility (p < 0.0). Overll sensory qulity of tested smples rnged from 3.3 (rnd 1) to 4.18 (rnd 4). Keywords: dry fermented susges, Čjn kosic, chemicl composition, texture properties, color properties, sensory properties Introduction Fermenttion nd drying cn e considered to e the oldest wy to preserve rw mterils. Fermented met products ply n importnt role in mny diets round the world. They re very pprecited y the consumers. Fermented susges re widespred produced ut the Europe is still the mjor producer nd consumer of these fermented met products (Vignolo et l. 2010). Čjn kosic is dry fermented susge whose consumption hs een extended in ll of the Province of Vojvodin (Repulic of Seri). Čjn kosic is prepred y mixing ground pork nd eef met, hrd ft tissue long with dditives. Additives which re used in the production of industril dry fermented susge Čjn kosic re curing slts, sugrs, spices, nd strter cultures. Some producers dd glucono delt-lctone (GDL) in mixtures s cidifier or curing gent. Well mixed compound is stuffed into rtificil collgen csing. The dimeter is usully 36mm. After stuffing it undergoes cold smoking process. Afterwrds it is left to dry nd ripen for period of up to 20-2 dys, until it chieves optimum qulity. The ripening stge, which tkes plce in ripening chmers under controlled temperture, reltive humidity nd ir speed conditions, is the most demnding opertion in the production of dry fermented susges (Vignolo et l., 2010). The ove-mentioned process prmeters ffect the texturl, color nd sensory properties of the finl product. The color, texture nd flvor of dry fermented susges re fctors criticl to consumer cceptnce (Popov Rljić et l., 1996). There is no existing informtion in scientific literture on this dry fermented susge (Čjn kosic), which could contriute eficiently to its chrcteriztion. The purpose of this work ws to exmine, physico-chemicl composition, instrumentl mesurements of color nd texture nd sensory properties of Čjn kosic.

2 Mterils nd methods Susges exmined in this work were selected rndomly from six different producers from the mrket. Smples were lelled with numeric code: the numer (1-6) indictes the rnd (producer). Three susges (pieces out 300 to 400 g weight) of every selected commercil rnd were rndomly purchsed t the supermrket. After removing the csing, chemicl nlyses were mde on every commercil rnd of dry fermented susge. All smples of dry fermented susges were homogenised, frozen nd kept t -20 C until they were nlysed. Moisture, totl protein, RCCTP, free ft, sh, NCl nd nitrite were determined ccording to methods recommended y Interntionl Orgniztion for Stndrdiztion (ISO 1442:1998; ISO 937:1992; ISO 3496:2002; ISO 1444:1998; ISO 936:1998; ISO :1999; ISO 2918:1999, respectively). The ph vlues of susges were mesured using the portle ph meter (ConsortC931, Turnhout, Belgium) equipped with n insertion glss comintion electrode (Mettler Toledo Greifensee, Switzerlnd). ph ws mesured oth in the core nd in the outer prt of hlved susges. Mens of three mesurements re presented. Wter ctivity (w) of smples ws determined using Testo 60 mesuring instrument. Mens of three mesurements re presented. Color of ech smple of the exmined susges ws mesured immeditely fter slicing 2 mm thick slice t room temperture. The CIE L*** color coordintes ( CIE, 1976) were determined using Minolt chrommeter (Model CR-400, Minolt Co., Ltd., Osk, Jpn) using D-6 lighting, 2 stndrd oserver ngle nd n 8-mm pperture in the mesuring hed to otin L*, *, nd *scores. The chrommeter ws clirted using Minolt clirtion plte (No ; Y = 92.9, x = 0.319; y = ). One mesurement ws tken on nine fresh cut surfces of susges from ech rnd. Dt presented re mens of 9 mesurements. Texture profile nlysis (TPA) ws performed with universl testing mchine Texture Anlyser TA HD (Stle Micro System, Godlming, Englnd). The smples (six cylinders) 2 cm high nd 2.4 cm (1 inch) in dimeter, tken from the centrl prt of susge slices, were equilirted to room temperture. A doule compression cycle test ws performed up to 0% compression of the originl portion height. A time of s ws llowed to elpse etween the two compression cycles. Force-time deformtion curves were otined with 20 kg lod cell pplied t cross-hed speed of 1 mm/s. The following prmeters from the force time curves were determined: hrdness (g) mximum force required to compress the smple, springiness ility of the smple to recover its originl form fter deforming force ws removed, cohesiveness, extent to which the smple could e deformed prior to rupture nd chewiness (g), work required to msticte the smple efore swllowing. A pnel consisting of seven trined memers of different ges performed sensory evlution. The pnelists were sked to test the dry fermented susges for the following chrcteristics: externl ppernce nd/ or condition of the pckging, ppernce nd composition of cut surfce, color nd stility of color, smell nd tste nd texture nd/ or juiciness. Ech pnelist ws given three slices (3 mm thick) of ech smple, cut with slicing mchine nd served on white plstic dishes. Wter nd unslted red were llowed to clense the plte etween smples. Assessments were crried out under nturl light t room temperture. Evlutions were performed ccording to -point scle descriptive system, from 0 to, with sensitivity threshold of 0.2 points. Ech mrk ws scried distinctive qulity level, s follows: extrordinry, typicl, optiml qulity level; 4 oservle devitions or insignificnt qulity defects; 3 drwcks nd defects of qulity; 2 distinct to very distinct drwcks nd defects of qulity; 1 fully chnged, nontypicl properties, 6

3 product uncceptle; 0 visile mechnicl or microiologicl contmintion, typicl product nd similr. The overll sensory qulity of susges ws evluted ccording to the following expression: Overll sensory qulity = (externl ppernce of susge x2 + ppernce nd composition of cut surfce x + color nd color mintennce on the cutting x3 + odor nd tste x7 + texture nd juiciness x3) / 20. Differences etween the susges produced y different producers were nlysed through n nlysis of vrince ANOVA (Sttistic SttSoft, Inc. 2014). The Duncn s post hoc test ws used for comprison of men vlues. Results The men vlues of the chemicl components of the six dry fermented susges re presented in Tle 1. According to Serin Regultions, moisture in dry fermented susges must e lower thn 3% (Serin Regultions 94/201). All the moisture ws lower thn 3%, they rnged from 20.22% (rnd 4) to 30.87% (rnd 1). Vukšinović et l. (2012), in commercil dry fermented susges (Čjn kosic), found tht moisture rnged from 17.22% to 36.12%, while Rede et l. (199) registered moisture etween 2.4% nd 27.6%. The lowest protein with significnt difference (p < 0.0) ws recorded in rnd 2 (21.42%) nd the highest numericl vlue hd rnd (26.12%). The protein in dry fermented susges must e ove 20% (Serin Regultions, 94/201). The protein in investigted smples of Čjn kosic were similr to the registered vlues in erlier studies (Džinić et l., 201). Vukšinović et l. (2012), in the sme type of susge, found tht totl protein vrried etween smples (17.17%-31.69%). According to Serin Regultions (94/201), RCCTP must e lower thn 1%. The RCCTP ws not within the vlues recommended in the Regultions for rnd 2 (18.11%) nd rnd 3 (16.78%). The level of free ft vried etween susges nd rnged from 36,77% (rnd ) to 48,31% (rnd 2). Petrović et l. (2011) found similr vlues in Petrovsk klos, trditionl fermented susge, which rnged from 34.09% to 46.01%. The sh of ll rnds rnged from 4.41% to.23%. NCl levels were significntly different (p < 0.0) etween susge rnds, except etween rnd 4 (3.8%) nd rnd (3.84%). NCl s were lower in comprison with the vlues recorded in other studies (Rede et l., 199). The concentrtion of residul nitrite vried (p < 0.0) etween susges. The lowest concentrtion of nitrite (.7 mg/kg) ws found in rnd 6 nd the highest in rnd 1 (13.84 mg/kg). Tle 1. Chemicl composition of dry fermented susges (Čjn kosic) Brnd Moisture ± ±0.01 d ±0.28 c ±0.01 e ± ±0.17 Protein 23.74± ±0.24 c ± ± ± ±0.47 RCCTP ±0.17 d ± ± ±0.47 d ±0.46 c ±0.47 d Free ft ±0.46 c ± ± ± ±0.8 d ±0.78 d Ash.07 ± ±0.06 c 4.9 ± ± ± ±0.03 NCl 3.00 ±0.02 d 3.16 ±0.04 c 3.3 ± ± ± ±0.01 Nitrite (mg/kg) ± ±0.14 d 9.64 ± ±0.33 d 9.07 ±0.08 c.7 ±0.03 d ph 4.92 ±0.01 c 4.8 ±0.01 d 4.67 ±0.01 e.06 ± ± ±0.02 d w ± ± ± ±0.003 c ± ±0.004 Men vlue with stndrd devition Different letters in the sme column indicte significnt differences (p < 0.0) 7

4 Color chrcteristics of investigted smples, expressed in CIE L*** system, re shown in Tle 2. The nlysed dry fermented susges showed significnt differences (p < 0.0) for color prmeters lightness L* ( ), redness * ( ) nd yellowness * ( ), lthough the vriility mong different rnds cn e considered low, especilly for L* vlues (C.V. mong rnds is 6.88%; 12.81% nd 11.29%, respectively). The higher L* vlues were found in previous work (Popov Rljić et l. 1990). Gimeno et l. (2000) studying Chorizo de Pmplon, Spnish dry fermented susge, found similr L* vlues ( ), ut higher * ( ) nd * vlues ( ). Dellglio et l. (1996) investigted Felino, n Itlin dry cured susge nd found lower L* ( ) nd * vlues ( ) nd higher * vlues ( ). Some uthors concluded tht moisture ffects the L* vlue (Bozkurt nd Byrm, 2006). In our study, significnt correltion (p < 0.0) ws found etween color prmeter L* nd moisture. However, no significnt correltions were found etween color prmeters nd protein or ft. Tle 2. Instrumentl color mesurement of dry fermented susges (Čjn kosic) Brnd L* * * ± ±3.68 c 46.±1.86 c 44.33±2.71 c 4.87±1.20 c 47.99± ±1.78 d 18.9± ± ± ± ±2. c 9.32±0.80d c 7.9±1.08 d 8.68±0.7 cd 10.00± ± ±1.06 d Men vlue with stndrd devition Different letters in the sme column indicte significnt differences (p < 0.0) Texturl properties of dry fermented susges re shown in Tle 3. Some significnt differences (p < 0.0) cn e oserved etween different commercil rnds. The prmeter hrdness rnged from g (rnd 1) to g (rnd 4) nd the C.V. mong different commercil rnds ws 44%. Gimeno et l. (2000), in commercil Spnish dry fermented susges found C.V. of 13.7%, while Dellgio et l. (1996) in commercil Itlin dry cured susges found C.V. of 67.4% for hrdness. Springiness, cohesiveness nd chewiness showed coefficient of vrition lower compred to hrdness (C.V. = 10% for springiness, C.V. = 16% for cohesiveness nd C.V. = 2% for chewiness). Regrding the otined results it cn e concluded tht consistency of dry fermented susges ws quite different mong different rnds on the mrket. After fermenttion, drying is mjor fctor ffecting texture properties (González-Fernández et l. 2006). It ws found from Person correltion tests tht hrdness, springiness nd cohesiveness were relted (p < 0.001) to moisture with correltion coefficient of -0.74, 0.93 nd 0.93, respectively. Negtive correltion coefficient etween hrdness nd moisture indicted tht the increse in moisture ffected the hrdness decrese. However, Bozkurt nd Byrm (2006) reported the correltion coefficient etween moisture nd hrdness of -0.93, while Gómez nd Lorenzo (2013) reported the vlue of Likewise, hrdness, springiness nd cohesiveness re significntly correlted (p < 0.001) with w (hrdness r = -0.88, springiness: r = 0.86, cohesiveness r = 0.86). Texturl properties hve een relted in met products to ph, ft nd slt vlues (Gimeno et l., 2000). Hrdness, springiness, cohesiveness nd chewiness showed no significnt correltions with ph. The explntion for this could e in the significnt difference (p < 0.0) in ph vlues within the rnds. The investigted texture prmeters springiness 8

5 nd cohesiveness were ffected significntly (p < 0.001) y ft levels (springiness: r = , cohesiveness r = -0.88). In our study, no significnt difference ws found in the correltion etween hrdness nd ft mong different commercil rnds. On the other hnd, some studies of dry fermented susges showed significnt negtive correltion etween texturl prmeter hrdness nd ft level (Gimeno et l., 2000; Liros et l., 2009; Olivres et l., 2010; Corrl et l., 2014). It cn e oserved from the otined results the positive correltion etween slt nd prmeters hrdness nd chewiness (hrdness: r = 0.6, p < 0.01, chewiness: r = 0.83, p < 0.001). Decrese in texture prmeters hrdness nd chewiness with NCl reduction hve een previously reported in fermented susges (Gimeno et l., 1999; Corrl et l., 2016). The totl protein hd no significnt correltion with ny of the texturl prmeters, with the exception of chewiness ( p < 0.001). Tle 3. Texturl properties of dry fermented susges (Čjn kosic) Brnd Hrdness (g) Springiness Cohesiveness Chewiness (g) ±297 d ±892 d ± ± ±789 c ±1234 dc 0.2± ±0.03 d 0.48±0.02 c 0.42±0.01 e 0.± ± ± ± ± ±0.03 c 0.61± ± ±97 c ±74 d ± ± ± ±46 Men vlue with stndrd devition Different letters in the sme column indicte significnt differences (p < 0.0) Tle 4. Multivrite correltions etween prmeters Hrdness Springiness Cohesiveness Chewiness ph w Moisture Ft NCl Protein RCCTP Significnt t p < 0.01 Significnt t p < The results of the sensory nlysis re shown in Fig. 1. The verge sensory score for externl ppernce nd/or condition of the pckging of these dry fermented susges rnged from 4.00 (smple 1) to 4.94 (smple 4). The sensory score for ppernce nd composition of cut surfce rnged from 3.0 (smple 1) to 4.38 (smple 6). Smple 1 hd the lowest score for the prmeter color nd stility of color (3.31), while smple 6 hd the highest score (4.31). The lowest score for sensory property odour nd tste ws for smple 3 (3.2), while the highest score ws for smple 4 (4.00). The sensory property texture nd/ or juiciness rnged from 3.88 (smple 6) to 4.0 (smple 4). Smple 4 hd the highest TPA hrdness nd chewiness vlues nd the lowest TPA springiness nd cohesiveness vlues. It ws possile to identify positive correltion etween the sensory property texture nd/or juiciness nd instrumently otined TPA prmeters hrdness nd chewiness (hrdness: r = 0.86, p < 0.001; chewiness: r = 0.4, p < 0.0). On the other hnd, texturl prmeters springiness nd cohesiveness nd texturl scores otined y pnelists were in signifi- 9

6 cntly negtive correltion (springiness: r = -0.6, p < 0.0; cohesiveness: r = -0.8, p < 0.0). The lowest score for overll sensory qulity ws found in smple 1 (3.3), nd the highest in smple 4 (4.18). Figure 1. Averge sensory scores of the dry fermented susges (Čjn kosic). Men vlues with different letter differs significntly (p < 0.0) Conclusion This study descries the compositionl, color, texturl nd sensoril profile chrcteristics of dry fermented susge (Čjn kosic). We cn conclude on the grounds of the results of our study tht two smples (smple 2 nd smple 3) did not meet the requirements prescried under the Regultions (94/201). The reson for the incomptiility of two smples ws higher level of RCCTP. All the exmined rnds hd of moisture or totl protein, which were in concordnce with the requirements in the Regultions (94/201). The smple 4 hd the lowest w vlue (0.793) nd lso the lowest moisture (20.22%). The highest ph vlue ws recorded in smpe 4 (.06). The sme smple hd the lowest lightness vlue (44.33). Also, smple 4 hd the highest hrdness nd chewiness levels ( g nd 387.8g, recpectively). The highest overll sensory qulity ws recorded in smple 4 (4.18). Acknowledgements This reserch ws finncilly supported y the Ministry of Eduction, Science nd Technologicl Development, Repulic of Seri, project No TR

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