CHEMICAL AND FATTY ACID CHANGES WHICH OCCUR IN TRADITIONAL SURROUNDING SUDJUK BEFORE AND AFTER THERMAL PROCESSING

Mehmeti, Flamur and Merovci, Armend CHEMICAL AND FATTY ACID CHANGES WHICH OCCUR IN TRADITIONAL SURROUNDING SUDJUK BEFORE AND AFTER THERMAL PROCESSING. V. Balkan Agricultural Congress.

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Abstract

The chemical and fatty acid changes that occur in the traditional Prizren sujuk are presented in the article.
Prizren sujuk belongs to the group of semi-roasted sausages that are produced exclusively from beef. The technological process begins with mincing the meat in a wolf machine. The minced meat is transferred to a mixer where salt and spices are added. After achieving the appropriate homogenization of the minced meat with the salt and spices, the filling is transferred to the filler. Sausages are stuffed in thin beef intestines.
Immediately after filling the intestines, the chemical and fatty acid composition of freshly produced sausages - sudjuk was tested. The ph value of the charge immediately after the charge is 6.10. The water content of fresh sausages is 53.30%, proteins 15.32%, fats 22.50%, 2.77% salt and 1.66% sugars. The content of saturated fatty acids immediately after filling is 11.12%.
After heat treatment, the chemical composition changes, that is, the water content decreases and amounts to 42.97%, the other components are increased and thus the protein content is 21.05%, fats 30.50%, salt 3.33%, and sugars 2.36%. After heat treatment, the content of saturated fatty acids increases and amounts to 14.95%.
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Key words: sausages - sujuk, chemical composition, fatty acids,

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Agricultural biotechnology Scientific Fields (Frascati) > Engineering and Technology > Chemical engineering
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	Prof. d-r Mitre Stojanovski
Date Deposited:	14 Dec 2024 01:05
Last Modified:	14 Dec 2024 01:05
URI:	https://eprints.uklo.edu.mk/id/eprint/10472

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