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Investigation of homogeneity and physicochemical characterisation of the Homemade Slavonian Sausage.

The aim of this study was to investigate the homogeneity of the traditional dry-fermented sausages manufactured in small scale facilities in Eastern Croatia. The homogeneity was estimated by analysis of the physicochemical parameters of 20 different brands of traditional Croatian homemade dry fermented sausage known as Homemade Slavonian Sausage. Sensory analysis and correlation analysis (multivariate method) was performed in order to check if the physicochemical differences found, were perceived by the sensory panel. All of that was made in order to perform an exhaustive physicochemical characterisation of the final product. The physicochemical results showed that sausages were heterogeneous in composition, but only the heterogeneity in fat content was significantly perceived by the sensory panel. This may indicate that fat content is the most important parameter for sensory evaluation. Also, the highest negative correlation between fat content and slice surface appearance may indicate that visible fat on slice surface influence on panellist’s perception of taste and odour of sausages.