CHARACTERISTICS OF SAUSAGES PRODUCED OF CARP MEAT
Creators
- 1. nsitute for Food technology, Bulevar cara Lazara 1, Novi Sad, Serbia
- 2. University of Novi Sad, Faculty of Agriculture, Novi Sad, Serbia;
- 3. Institute of Meat Hygiene and Technology, Belgrade, Serbia
Description
The aim of this study was to examine sensory, microbiological and chemical properties of sausages produced of carp meat obtained from the fish farm Kakovo, property of the monastery Hilandar. Fish meat and fish products are valuable source of nutrients of great importance for diverse and healthy nutrition. The results of sensory analysis showed that odor and taste were typical for that kind of sausages, free of impurities. At cross sections, sausages stuffing consisted of light brown-orange fragmented mass, characteristic
consistency for that type of sausage. Microbiological analyzes didn’t show the presence of bacteria L.monocytogenes, E. coli, Salmonella spp., or B. cereus, while the number of aerobic bacteria was 3000 g/ml The total protein content was 16.48%, fat 24.5%, water content was 48.06%, ash content was 4.07%. The amount of calcium was 21.0 mg/100 g and sodium chloride content was 3.10%.
Files
12. Okanović et al. - Vol. 62, No. 1-2, 2013, pp. 83-90.pdf
Files
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