Physicochemical, biochemical and sensory properties for the characterization of Petrovská klobása (traditional fermented sausage)

A study was carried out on a typical homemade Petrovská klobasá in order to characterize this traditional dry-fermented sausage, to provide a basis for establishing the quality standard and protecting designation of origin. This paper reviews the chemical composition, some physicochemical, proteolytic and sensory parameters of Petrovská klobasá made by five manufacturers chosen as representatives. Beside the differences between sausages made by different manufacturers the main properties of this traditional product were though recognized. Compared to other dry-fermented sausages Petrovská klobasá is characterized by a high content of protein (23.36-30.45%) and low contents of NaCl (2.99-3.28%). With some minor exceptions, the values of other chemical parameters are within the range of those observed for various dry-cured sausages. Weight loss during the processing is high (up to 45.71%) and pH value (~ 5.4) corresponds to the values for this parameter in other European traditional fermented sausages. Contents of different nitrogen fractions show that Petrovská klobasá undergoes significant proteolytic changes. At the end of ripening, Petrovská klobasá is characterized by aromatic and spicy-hot flavor, dark-red color and hard consistency.

Abstract licence: CC BY-NC-ND

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