Evaluation of chemical components of the traditional homemade sausage of Prizren
Session
Agriculture, Food Science and Technology
Description
This study examines the chemical composition of traditional homemade sausage, through 10 samples taken from different kebab shops in Prizren. The results show salt content ranging from 2.24% to 3.43%, protein from 11.62% to 21.56%, water from 34.41% to 47.97%, fat from 13.2% o 20.06%, ash from 0.91% to 1.07% and nitrites ranging from up to 50 mg/kg. One-way ANOVA results show a significant difference in the content of salt, protein, fat, water and ash between samples. A positive correlation was found between protein content and moisture and a negative correlation between salt and fat content. Samples of traditional sausage generally meet reference standards for chemical components determined by the Institute of Public Health of Kosovo, in whose laboratory the analyses were performed. The obtained results suggest the influence of recipes in terms of ingredients, preparation methods, and other technological factors in the composition of the traditional homemade sausage of Prizren.
Keywords:
Sausage, homemade, traditional, chemical composition
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-982-15-3
Location
UBT Kampus, Lipjan
Start Date
25-10-2024 9:00 AM
End Date
27-10-2024 6:00 PM
DOI
10.33107/ubt-ic.2024.268
Recommended Citation
Bytyçi, Xhavit; Krasniqi, Ylli; and Krasniqi, Alinda, "Evaluation of chemical components of the traditional homemade sausage of Prizren" (2024). UBT International Conference. 19.
https://knowledgecenter.ubt-uni.net/conference/2024UBTIC/AFCT/19
Evaluation of chemical components of the traditional homemade sausage of Prizren
UBT Kampus, Lipjan
This study examines the chemical composition of traditional homemade sausage, through 10 samples taken from different kebab shops in Prizren. The results show salt content ranging from 2.24% to 3.43%, protein from 11.62% to 21.56%, water from 34.41% to 47.97%, fat from 13.2% o 20.06%, ash from 0.91% to 1.07% and nitrites ranging from up to 50 mg/kg. One-way ANOVA results show a significant difference in the content of salt, protein, fat, water and ash between samples. A positive correlation was found between protein content and moisture and a negative correlation between salt and fat content. Samples of traditional sausage generally meet reference standards for chemical components determined by the Institute of Public Health of Kosovo, in whose laboratory the analyses were performed. The obtained results suggest the influence of recipes in terms of ingredients, preparation methods, and other technological factors in the composition of the traditional homemade sausage of Prizren.