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Faculty of Technology, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
Faculty of Technology, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
Faculty of Technology, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
Higher school “Banja Luka College“ , Banja Luka , Bosnia and Herzegovina
Natural plant extracts are a good alternative to improve the quality and safety of dry fermented sausages. Different factors during processing have an impact on the quality characteristics of the final product, but the sensory properties influence overall quality and consumers’ product acceptance. This study aimed to examine the effect of the incorporation of the plant extracts in a natural casing on the sensory properties of fermented sausages, “sucuk” type. The sausages were produced in industrial conditions, stuffed into the pretreated natural casings, vacuum packaged, and stored at 4°C for six months. Five groups of sausages were tested, C1 (natural casing without treatment), C2 (treated with 6% (v/v) ethanol), C3 (treated with ascorbic acid), A (treated with ethanol extract of Aronia melanocarpa), and D (treated with ethanol extract of Cornus mas). The sensory analysis was performed by a team of 10 trained evaluators, by ranking samples according to acceptability and using a 5-point scoring system. The external appearance and condition of the casing, cross-sectional appearance, color of the cross-section, smell, taste, and aroma, as well as the consistency of the examined groups of sausages after ripening (0) and during storage (3 and 6 months) were examined. The major changes occurred in the smell, taste, and aroma. Bitterness occurred in sample C1, and a sour taste in samples C3, DEE, and AEE. Based on the obtained results, it can be concluded that the incorporation of the plant extracts in a natural casing has a statistically significant effect (p<0.05) on the sensory properties of the tested sausages. The overall sensory quality of all samples was quite high during the entire testing period, evaluated from 85.5 to 100% of the maximum possible quality.
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