4$*&/5*'*$"/%130'&44*0/"-4&$5*0/ The influence of raw material on physical-chemical and sensory properties of Bosnian sujuka produced under controlled conditions

1 , A. Sehovic 2 scientific paper Summary Sujuka, a dry fermented sausage in Bosnia and Herzegovina is traditionally produced from beef, beef tallow, salt, garlic and black pepper. This paper was focused on examining the influence of different raw materials (I, I and II, II, II and III category of beef and diffe- rent quantities of added beef tallow) on some physical-chemical and sensory properties of Bosnian sujuka produced under controlled conditions. Four variants of Bosnian sujuka were produced (A, B, C and D) based on different quantities of certain categories of beef and different quantities of beef tallow. Variants A and B, at the end of the production process, had a significantly lower (p 0.05). The loss of mass during the drying process ranged from 31% to 40%, where all the variants showed significant variations in mass (p 0.05) variant. There were some significant differences in protein content among all the variants, except for A and B (p>0.05). The content of hidroxypro- line/collagen was significantly influenced by selected raw material, and all the sujuka variants showed significant differences in hi- droxyproline and collagen contents. The content of ash in different variants of sujuka was uniform, showing no significant differences (p>0.05), and ranged from 5.2% to 6.2%. Variant C had a significantly higher content of NaCl, whereas variant A had a significantly higher (p 0.05).