Chemical Characterization of Smoked beef Sausage - 'Bosnian sudzuk'

Authors

  • Halid Junuzovic  Department of Analytical chemistry, University of Tuzla/Faculty of Technology, Tuzla, Bosnia and Herzegovina
  • Una Serak  Department of Food technology, University of Tuzla/Faculty of Technology, Tuzla, Bosnia and Herzegovina
  • Amra Selimovic  Department of Analytical chemistry, University of Tuzla/Faculty of Technology, Tuzla, Bosnia and Herzegovina
  • Ramzija Cvrk  Department of Food technology, University of Tuzla/Faculty of Technology, Tuzla, Bosnia and Herzegovina
  • Amel Selimovic  Department of Food technology, University of Tuzla/Faculty of Technology, Tuzla, Bosnia and Herzegovina
  • Hurija Alibasic  Department of Food technology, University of Tuzla/Faculty of Technology, Tuzla, Bosnia and Herzegovina
  • Mirsad Salkic  Department of Analytical chemistry, University of Tuzla/Faculty of Technology, Tuzla, Bosnia and Herzegovina

Keywords:

Chemical characterization, smoked beef sausage, Bosnian sudžuk

Abstract

The aim of this paper is to analyze the quality of several commercially products such as smoked beef sausage – “Bosnian sudžuk” from different manufacturers that are available in the local market. The content of the analyzed metals in all samples is below the above acceptable intake. The analysis showed that cadmium and cobalt were not present in any of the samples. Other analyzed parameters are below the maximum allowable concentrations, from which we can conclude that the analyzed samples comply with applicable legislation and are safe for consumption.

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International Journal of Scientific Research in Chemistry

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Published

2021-10-31

Issue

Volume 6, Issue 5, September-October-2021

Section

Research Articles

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How to Cite

[1]
Halid Junuzovic, Una Serak, Amra Selimovic, Ramzija Cvrk, Amel Selimovic, Hurija Alibasic, Mirsad Salkic, " Chemical Characterization of Smoked beef Sausage - 'Bosnian sudzuk', International Journal of Scientific Research in Chemistry(IJSRCH), ISSN : 2456-8457, Volume 6, Issue 5, pp.38-44, September-October-2021.