Krvavica is a popular cooked blood sausage that is produced practically everywhere in Slovenia. The aim of this study was to investigate the main characteristics of krvavica produced by different manufacturers across seven informal regions of Slovenia. Products from 45 producers (households, workshops or plants) were analyzed for pH, chemical composition, as well as for their sensory parameters, according to assessments of four profiles: appearance, texture in fingers or mouth, smell, and flavor. An average Slovenian krvavica is marked by the smell and flavor of blood, pepper, marjoram, peppermint, barley, roast meat, onion, rice and millet, and rarely by the expressed scent and flavor of cloves, cinnamon, buckwheat, allspice and laurel. Three types of krvavica can be distinguish that are specifically defined by their sensory attributes, including for buckwheat flavor/smell and millet flavor on the one hand, and sweetness, color, crumbliness, and odd and cinnamon flavors on the other. PRACTICAL APPLICATIONS Nowadays, the European Union is more involved in the protection of high‐quality traditional foods from specific regions or areas, as a trend to promote rural areas and support local populations. As with the producers of Morcilla de Burgos, a blood sausage from Spain, the producers of krvavica from Slovenia are also considering the possibility of applying for protected geographical indication. To gain access to this kind of European protection, the physicochemical and sensory characterizations of the product are essential for the initiation of the process.
Pri ocenjevanju ponudbe, prijavljene v certificiranje za pridobitev pravice do uporabe certifikata kolektivne blagovne znamke po modelu 'Izvorno slovensko', so združene ocene izvora živila in senzorične kakovosti s celostno podobo izdelka ter njegovo morebitno predhodno nagrajenostjo. Senzorična analiza se uporablja za določanje senzoričnih lastnosti živil in jedi (komponente videza, vonja, okusa, teksture, poslušanja), ki jih mora kakovostno živilo dosegati. Med metodami za ocenjevanje živilskih izdelkov za pridobitev pravice do uporabe certifikata kolektivne blagovne znamke se je pokazal kot ustrezen skrajšan analitični test, primeren tudi za večje število vzorcev. S točkovanjem lastnosti lahko natančno ugotavljamo dejansko kakovost izdelkov in jih primerjamo. Opisna senzorična analiza s pomočjo deskriptorjev omogoča popoln senzorični opis izdelka, kar je zlasti pri novih ali pomanjkljivih izdelkih dobrodošlo izhodišče za izboljšanje. Potrditev, da ima izdelek tudi v širšem pomenu visoko končno kakovost, dosežemo, ko se ustrezna senzorična ocena dopolni s celostno vizualno podobo, lokalno zgodbo in privlačnostjo izdelka, ki je primeren za trženje.
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