SUDŽUKA FROM ARTISAN PRODUCERS IN BOSNIA AND HERZEGOVINA: CHEMICAL COMPOSITION, STABILITY AND SENSORY QUALITY

Abstract

Sudžuka is a traditional dry fermented sausage that holds a significant place in the diet and culinary tradition of Bosnia and Herzegovina. The aim of this study was to evaluate the physicochemical and sensory characteristics of domestic sudžuka samples produced in various artisan workshops and butcher shops across Bosnia and Herzegovina, and to determine the degree of their homogeneity and mutual similarity. Analysis results showed statistically significant differences between samples in all tested parameters, indicating heterogeneity in chemical composition and sensory quality of sudžuka. The greatest variations were recorded in water content (20.12–44.62%), fat content (22.18-36.37%), then in protein content (21.01–30.97%), while somewhat smaller variations were recorded in ash content (4.50–7.10%) and salt content (3.44–5.96%). Water activity varied from 0.792 to 0.886, and pH value from 4.35 to 5.03. Sensory quality analysis showed that no sample reached the extra class, only one sample belonged to class I, five samples to class II, eleven samples to class III, while four samples were below standard, i.e., unsuitable for the market. PCA analysis identified three clusters, emphasizing that quality variations arise from differences in recipes, raw materials, and technological processes of fermentation and drying. The obtained results indicate the need for standardization of recipes and production processes, control of fat and salt content, optimization of fermentation and drying, and education of producers, with the aim of improving uniformity, nutritional value, and sensory quality of sudžuka. The combination of chemical, sensory, and multivariate analyses proved effective for objective evaluation of traditional fermented products.