Senzorne i fiziklne karakteristike slavonskih kobasica iz tradicijske i industrijske proizvodnje

master's thesis

• Title (english): Sensory and Physical Characteristics of Slavonian Sausages from Traditional and Industrial Production
• Author: Marko Banović
• Mentor: Ivica Kos (mentor)
• Committee member: Ivica Kos (predsjednik povjerenstva)
• Committee member: Danijel Karolyi (član povjerenstva)
• Committee member: Ana Kaić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Science and Technology); Zagreb
• Defense date and country: 2018-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Slavonske kobasice pripadaju skupini trajnih kobasica koje se pune u prirodne ovitke i dime. Cilj ovog rada bio je utvrditi senzorne i fizikalne karakteristike slavonskih kobasica iz tradicijske i industrijske proizvodnje. U istraživanju su korištene slavonske kobasice iz tradicijske (3 proizvođača) i industrijske proizvodnje (3 proizvođača). Na kobasicama su izvršena mjerenja fizikalnih i kemijskih pokazatelja u triplikatima, dok je senzorna analiza provedena među studentima (N=70). Istraživanjem je utvrđeno da su tradicijski proizvedene kobasice imale značajno veću pH vrijednost i sadržaj masti te značajno manji aktivitet vode i sadržaj vode u odnosu na industrijske proizvedene kobasice. Senzorna svojstva kobasica iz tradicijske proizvodnje bila su ocjenjena značajno većim ocjenama, izuzev svojstva dopadljivosti presjeka. Utvrđene su značajne razlike u pH vrijednosti, aktivitetu vode, sadržaju vode i masti te senzornim svojstvima kobasica između proizvođača unutar istog načina proizvodnje. Navedeno ukazuje na zaključak da postoji velika varijabilnost u proizvodnji slavonskih kobasica.

Abstract (english)

Slavonian sausages belong to a group of dry sausages that are filled in natural casings and are smoked. The aim of this paper was to determine the sensory and physical characteristics of Slavonian sausages from traditional and industrial production. Slavonian sausages from traditional (3 producers) and industrial production (3 producers) were used in the research. Measurements of physical and chemical traits were performed in triplicates, while sensory analysis was conducted among students (N=70). Research has shown that traditionally produced sausages have a significantly higher pH value and fat content and significantly lower water activity and water content than industrial sausages. The sensory properties of sausages from traditional production were rated significantly higher, except for cross-sectional acceptability. Significant differences in pH values, water activity, water and fat content, and sensory properties of sausages between the producers were found within the same mode of production. The above suggests that there is a large variability in the production of Slavonian sausages.

• Keywords: slavonska kobasica; tradicijski; industrijski; senzorna svojstva
• Keywords (english): Slavonian sausage; traditional; industrial; sensory properties
• Language: croatian
• URN:NBN: urn:nbn:hr:204:762315
• 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: Access restricted to students and staff of home institution
• Created on: 2018-10-24 07:06:04