Quality Characteristics of Baranjski Kulen (PGI) Fermented Sausage from Three Pork Production Chains
Abstract
1. Introduction
2. Materials and Methods
2.1. Animals/Production Chains
2.2. Physicochemical Traits of Baranjski Kulen
2.3. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical Traits
3.2. Colour
3.3. Textural Properties
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Parameter | Production Chain | ||
---|---|---|---|
PC1 | PC2 | PC3 | |
Weight loss, % | 51.8 (5.48) | 47.62 (3.45) | 45.79 (1.67) |
pH | 5.33 (0.24) | 5.26 (0.04) | 5.30 (0.08) |
Water activity (aw) | 0.85 (0.05) | 0.84 (0.04) | 0.84 (0.04) |
Moisture, % | 35.49 (4.48) | 38.22 (2.35) | 36.80 (1.60) |
Protein, % | 30.19 a (3.69) | 35.46 b (1.76) | 35.90 b (1.27) |
Fat, % | 25.97 b (4.43) | 18.29 a (1.08) | 19.00 a (2.04) |
Parameter | Production Chain | ||
---|---|---|---|
PC1 | PC2 | PC3 | |
L* | 37.13 c (1.58) | 40.24 b (3.73) | 42.90 a (0.97) |
a* | 17.21 c (1.55) | 19.78 b (3.36) | 22.39 a (0.47) |
b* | 13.85 c (1.62) | 19.19 b (5.68) | 23.48 a (1.05) |
C* | 22.09 c (2.19) | 27.62 b (6.32) | 32.44 a (1.05) |
h° | 38.76 c (1.28) | 43.28 b (4.19) | 46.35 a (0.81) |
Parameter | Production Chain | ||
---|---|---|---|
PC1 | PC2 | PC3 | |
Hardness, N | 131.75 b (2.753) | 200.12c (2.37) | 73.38 a (7.12) |
Elasticity | 0.67 (0.05) | 0.65 (0.04) | 0.63 (0.03) |
Cohesiveness, N | 0.32 a (0.02) | 0.38 b (0.02) | 0.30 a (0.03) |
Gumminess | 42.42 b (10.15) | 81.66 c (9.22) | 22.67 a (3.13) |
Chewiness | 2873.96 b (6.47) | 5266.52 c (5.37) | 1447.67 a (0.22) |
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Kušec, G.; Djurkin Kušec, I.; Gvozdanović, K.; Komlenić, M.; Krvavica, M.; Margeta, V. Quality Characteristics of Baranjski Kulen (PGI) Fermented Sausage from Three Pork Production Chains. Foods 2025, 14, 3473. https://doi.org/10.3390/foods14203473
Kušec G, Djurkin Kušec I, Gvozdanović K, Komlenić M, Krvavica M, Margeta V. Quality Characteristics of Baranjski Kulen (PGI) Fermented Sausage from Three Pork Production Chains. Foods. 2025; 14(20):3473. https://doi.org/10.3390/foods14203473
Chicago/Turabian StyleKušec, Goran, Ivona Djurkin Kušec, Kristina Gvozdanović, Miodrag Komlenić, Marina Krvavica, and Vladimir Margeta. 2025. "Quality Characteristics of Baranjski Kulen (PGI) Fermented Sausage from Three Pork Production Chains" Foods 14, no. 20: 3473. https://doi.org/10.3390/foods14203473
APA StyleKušec, G., Djurkin Kušec, I., Gvozdanović, K., Komlenić, M., Krvavica, M., & Margeta, V. (2025). Quality Characteristics of Baranjski Kulen (PGI) Fermented Sausage from Three Pork Production Chains. Foods, 14(20), 3473. https://doi.org/10.3390/foods14203473