Towards reproducibility of traditional fermented sausages: Texture profile analyses and modelling

The aim of this study was to investigate textural characteristics of three traditional dry fermented sausages (Sremski kulen, Lemeški kulen and Petrovská klobása) manufactured in different small-scale facilities in northern Serbia, and to correlate them with physicochemical and sensory characteristics. The sample sausages were supplied by different local traditional producers. The textural characteristics were correlated with physicochemical and sensory characteristics using multiple linear regression analysis and principal component analysis. Differences in physicochemical characteristics reflected even more notable differences in texture characteristics. Regarding regression equations, obtained results showed that moisture content was significant for hardness, springiness and cohesiveness. Hardness was also influenced by fat content, while chewiness was influenced by protein content. Principal component analysis separated samples of Petrovská klobása, as the group with the most reproducible analysed characteristics. Obtained results of statistical analyses should provide knowledge for possible improvements of the traditional production, in a way that these sausages could be produced in different facilities with consistent textural characteristics. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. TR31032 and Grant no. III44006]