Utjecaj trajanja i temperature inkubacije na fizikalno-kemijska i senzorska svojstva polutrajnih kobasica

master's thesis

• Title (english): Influence of incubation duration and temperature on the physical-chemical and sensory properties of semi-durable sausages
• Author: Milijana Mirić
• Mentor: Ivica Kos (mentor)
• Committee member: Ivica Kos (predsjednik povjerenstva)
• Committee member: Danijel Karolyi (član povjerenstva)
• Committee member: Iva Dolenčić Špehar (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Animal Science and Technology); Zagreb
• Defense date and country: 2022-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Cilj rada bio je utvrditi utjecaj trajanja i temperature inkubacije starter kulture Staphylococcus carnosus uz dodatak natrijevog nitrata na fizikalno-kemijska i senzorska svojstva polutrajnih kobasica. U kobasice kontrolnog tretmana je dodan natrijev nitrit, dok su u kobasice pokusnih tretmana dodane starter kulture i natrijev nitrat te je primijenjena inkubacija u trajanju 1,5 i 3 sata na temperaturi 30 i 40 °C. Istraživanjem nije utvrđena značajna razlika između tretmana u pH vrijednostima kao ni u pokazateljima boje L* i a*. Utvrđena je značajno manja vrijednost stupnja oksidacije i veći intenzitet žute boje b* nareska kod kontrolnog tretmana. Sadržaj rezidualnih nitrita bio je najveći kod kontrolnog tretmana te je uočeno postupno smanjenje u svim tretmanima tijekom 60 dana čuvanja. S povećanjem temperature i trajanja inkubacije uočen je veći udio rezidualnih nitrita. Senzorska svojstva tretmana s nižom temperaturom i kraćim trajanjem inkubacije nisu bila značajno različita od kontrolnog tretmana i mogu biti primjenjivi u proizvodnji polutrajnih kobasica.

Abstract (english)

The aim of the work was to determine the influence of the duration and temperature of the incubation of the Staphylococcus carnosus starter culture with the addition of sodium nitrate on the physico-chemical and sensorial properties of semi-durable sausages. Sodium nitrite was added to the sausages of the control treatment, while starter culture and sodium nitrate were added to the sausages of the experimental treatments and incubation was applied for 1.5 and 3 hours at temperatures of 30 and 40 °C. The research did not establish a significant difference between the treatments in the pH values nor in the color indicators L* and a*. A significantly lower value of the degree of oxidation and a higher intensity of the yellow color b* of the slices were found in the control treatment. The content of residual nitrites was the highest in the control treatment, and a gradual decrease was observed in all treatments during 60 days of storage. With increasing temperature and duration of incubation, a higher proportion of residual nitrites was observed. The sensory properties of the treatments with a lower temperature and shorter duration of incubation were not significantly different from the control treatment and may be applicable in the production of semi-durable sausages.

• Keywords: polutrajne kobasice; nitrati; nitriti; starter kulture; pH; reaktivne supstance tiobarbiturne kiseline; senzorska analiza
• Keywords (english): semi-durable sausages; nitrates; nitrites; starter cultures; pH; thiobarbituric acid reactive substances; sensory analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:204:109715
• Study programme: Title: Production and Processing of Meat; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa (magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access; Embargo expiration date: 2023-04-19
• Created on: 2022-10-19 06:41:23