Assessment of sensory and chemical parameters of tea sausage

Abstract

In the former Yugoslavia, the production of tea sausage started just over half a century ago. This type of sausage is mostly industrially produced, which means the quality of this product is not standardised, but it is acceptable to the majority of the population. In this study, the sensory proprieties and chemical characteristics of tea sausage were examined. Two types of tea sausage were made, which differed depending on the percentage of different categories of pork meat, while the amount of beef meat, solid fat tissue and other ingredients were the same. The results obtained show the average scores for all tested sensory properties almost equal. Chemical results show that tea sausage-group 1 had higher protein content (27.96%) than tea sausage-group 2, which had 25.25 % protein in meat, while the content of collagen in meat protein was similar in the two sausage groups. Moisture in these sausages was less than 35%, while the values of other parameters were similar. This study demonstrated that different quantity and quality of pork meat could influence the sensory properties and chemical composition of tea sausage.

Sensory and Chemical Characteristics of Dry Fermented Sausages

“…The sausage filling was stuffed into collagen casings, diameter of ᴓ55 mm. After that sausages were hung on horizontal bars of drying racks and left in the anteroom of the automatic air conditioning chamber for about 3 h. This procedure was used to optimize the process of fermentation/ripening because it is necessary to raise the tempera-ture of the filling as close as possible to the optimal temperature (recommendation: to achieve at least 18-19ºC, and ideally, 22-24ºC) before the fermentation process starts to ensure optimal conditions for the metabolism of starter cultures (Lazic et al, 2019b). The production process (fermentation/drying and smoking, ripening) was a combination of automatic air conditioning and a traditional smoke chamber.…”

Evaluation of Sensory and Chemical Parameters of Fermented Sausages

“…Sausages were then hung on horizontal bars of drying racks and left in the anteroom of the automatic air conditioning chamber for about 4 to 6 h. This procedure was used to optimize the process of fermentation/ripening, as the temperature of the filling needs to be raised as near as possible to the optimal temperature (recommendation: to achieve at least 18-19°C, and ideally, 22-24°C) before the fermentation process starts (Brankovic et al, 2019). This ensures optimal conditions for the metabolism of starter cultures (Brankovic et al, 2019). The production process (fermentation/drying and smoking, ripening) was a combination of automatic air conditioning chamber and traditional smoke chamber.…”