CHEMICAL AND FATTY ACID CHANGES THAT OCCUR IN TRADITIONAL PRIZREN SUJUK BEFORE AND AFTER THERMAL TREATMENT
Keywords:
saussage, chemical composition, fatty acid composition, energy value, saturated fatty acidsAbstract
The changes that occur in the chemical and fatty acid composition of traditional Prizren sudžuk before and after heat treatment were tested. The tests were performed on 15 samples. Traditional Prizren sudžuk is a sausage product that is produced in a traditional way. For the production of Prizren sudžuk, fresh beef meat from the area of the sternum, ribs, neck and heads is used, and coarse salt, freshly ground onion, red pepper and black pepper are used as spices.
The technological process for the production of traditional Prizren sudžuk begins with cutting the halves, and then separating the meat for its production. The separated meat is ground in a meat grinder, salt is added and left to mature in a refrigerator at a temperature of about 4 oC for 48 hours. After the meat is matured, freshly ground beef fat, freshly ground onion, red pepper and black pepper are added and mixed well in a blender. After achieving uniformity of the components, the prepared meat is transferred to a vacuum filler. The filling of the sausages – sudžuk is done in thin fresh beef casings. After filling, the sudžuk is arranged on a frame cart, showered with cold water and drained. After draining, which usually takes about 24 hours, heat treatment is performed in a chamber with an open firebox, using naturally dried beech wood.
During the production of traditional Prizren sudžuk, tests were carried out on the chemical and mannoacid composition before and after heat treatment and the mass losses of Prizren sudžuk after heat treatment.
The average chemical composition of fresh Prizren sudžuk is as follows: water 56.70 ± 2.97 %, dry matter 43.30 ± 2.53 %, protein 15.32 ± 0.84 %, fat 22.50 ± 0.36 %, saturated fatty acids 11.12 ± 0.33 %, mineral matter 3.82 ± 0.11 % and salt 2.77 ± 0.10. The energy value of fresh Prizren sudžuk is 1.236 kJ/100 g. The fatty acid composition of fresh Prizren sudzhuk is as follows: saturated fatty acids (SFA) 48.168%, monounsaturated fatty acids (MUFA) 43.067%, polyunsaturated fatty acids (PUFA) 4.977% and trans fatty acids (transFA) 4.786%. After the heat treatment of fresh Prizren sudzhuk, the chemical and fatty acid composition are changed by the action of the high temperature used for heat treatment.
The average chemical composition of thermally processed Prizren sudzhuk is as follows: water 41.47 ± 3.01 %, dry matter 58.35 ± 2.71, protein 21.05 ± 1.15 %, fat 30.50 ± 0.47 %, saturated fatty acids 14.95 ± 2.970.45 %, mineral matter 4.62 ± 0.13 %, salt 3.33 ± 0.13 % and energy value 1,721 kJ/100 g. After thermal processing, the fatty acid composition is as follows: saturated fatty acids (SFA) 45.843 %, monounsaturated fatty acids (MUFA) 44.583 %, polyunsaturated fatty acids (PUFA) 4.822 and trans fatty acids (transFA) 4.751 %. The tempering after heat treatment of traditional Prizren sudžuk is 14.885%.
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