The Regulation on chopped meat, semi-finished products and meat products
(“Official Gazette of the Republic of Srpska“, No. 46/15) prescribes quality
requirements for meat products. In addition to the content of meat proteins or total
proteins, one of the prescribed quality requirements for sausages is the relative
content of connective tissue proteins in meat proteins or total proteins, respectively
collagen content.
The aim of this research is to examine the protein content and collagen content in
different types of sausages from the Republic of Srpska market and to determine
the quality of the product based on the test results. As part of the official control
and self-control, in the period from April 2018 to April 2019, the mentioned tests
were conducted by reference accredited methods.
A total of 136 samples were analyzed, of which 29 samples of fermented dry
sausages, 97 samples of heat-treated sausages and ten samples of cooked sausages.
Lower protein content was found in 11 products (8.09%), of which in one sample
of dry sausage, nine samples of heat-treated sausages and one sample of cooked
sausage. The higher content of the collagen was determined in eight products
(5.88%), of which in two samples of dry sausages, five samples of heat-treated
sausages and one sample of cooked sausage.
The obtained results indicate the need for constant control and improvement of the
quality of basic ingredients, as well as determination and improvement of certain
phases of the technological production process, which affect the quality of the final
product, all in order to achieve uniform and required quality of sausages placed on
the market of Republic of Srpska. and the required quality of sausages.
