TECHNOLOGICAL CHARACTERISTICS AND PROPERTIES THAT OCCUR DURING THE FERMENTATION OF BOSNIAN SUDJUK PRODUCED IN THE POLOG REGION

Elmazi, Kujtim and Mehmeti, Flamur TECHNOLOGICAL CHARACTERISTICS AND PROPERTIES THAT OCCUR DURING THE FERMENTATION OF BOSNIAN SUDJUK PRODUCED IN THE POLOG REGION. KNOWLEDGE International Journal.

Text Труд-Кујтим-2023.pdf Download (325kB)

Abstract

Bosnian sujuk belongs to the group of fermented sausages. The name of this type of sausage comes from Bosnia and Herzegovina because it is mostly produced there. Bosnian sujuk is a sausage made from beef, Bosnian sujuk is also produced in Serbia, Montenegro, Macedonia and other Middle Eastern countries where there is a dominant Muslim population.
The paper presents the technological characteristics and changes that occur during fermentation in Bosnian sudjuk produced in the Polog region in two production cycles.
Bosnian sujuk is made from beef and additives (nitrite salt and spices). The production technology begins with mincing the beef and adding salt and spices. After achieving the appropriate mincing and achieving homogenization, the mass is filled into thin beef intestines and taken to fermentation chambers. During the fermentation, tests were carried out in the change of the mass of the sausages, monitoring the pH value during the fermentation and the fermentation conditions (temperature, relative humidity and air circulation) in the chambers.
The change in the mass of the filling and the pH value in Bosnian sujuk during ripening is controlled every three days, on: the zero day, the 3rd, the 6th, the 9th, the 12th, the 15th and the 18th day. The temperature of the sausages immediately after being filled through the casings is 4 oC. The initial pH value of the sausages is 5.91, the temperature is 24 oC and the relative humidity of the air is 90%. The average weight of the sausages is 0.878 kg. At the end of the fermentation, the pH value decreases to a level of 4.91, the temperature is 17 oC and the relative humidity is 70%. During the fermentation, the calorification of the sausages is on average 30.717%.
Key words: ripening, quality, Bosnian sudjuk

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Agricultural biotechnology
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/10475

Actions (login required)

View Item