Utjecaj pakiranja i uvjeta skladištenja na fizikalno-kemijske parametre brzofermentiranih kobasica

master's thesis

• Title (english): The influence of packaging and storage conditions on physical-chemical parameters of quick fermented sausages
• Author: Mara Mikić
• Mentor: Katarina Berković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Physical Chemistry and Corrosion); Zagreb
• Defense date and country: 2007, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Fermentirani (sirovi) proizvodi od mesa, kao što su trajne kobasice i trajni suhomesnati proizvodi su sve više traženi na tržištu. Oni su odlične kvalitete, senzorskih i nutritivnih svojstava, kao i dobre održivosti. Cilj ovog rada je ispitati utjecaj pakiranja i uvjeta skladištenja na kvalitetu brzofermentiranih kobasica praćenjem pH i rH vrijednosti, količine NaCl, količine nitrita i nitrata i TBA(tiobarbiturna kiselina) vrijednosti. U tu svrhu korišteni su uzorci nadjeva brzofermentiranih kobasica proizvedenih u PIK-u ˝Vrbovec˝. Rezultati određivanja su pokazali, da su pH vrijednost, rH vrijednost, količina NaCl i TBA vrijednost ovisne o načinu pakiranja i uvjetima skladištenja. Promjene u vrijednostima količina nitrita i nitrata su bile posljedica upotrebljenih starter kultura i procesa fermentacije. Na temelju provedenih ispitivanja može se zaključiti da vakuum pakiranje i niže temperature skladištenja pogoduju boljoj kvaliteti i održivosti brzofermentiranih kobasica.

Abstract (english)

Fermented raw meet products as fermented sausages and dry sausages, today are more wanted on the market. They have a very good quality, sensoric and nutritive values, as well as good viability. The aim of this work was to investigate the influence of packaging and storage conditions on quality of quick dry fermented sausages, by monitoring of pH and rH values, amount of NaCl, nitrates and nitrites and TBA(thiobarbituric acid) values. Samples of quick dry fermented sausage filling produced in PIK “Vrbovec” were used. Achieved results showed that changes of some parameters such as pH, rH, amount of NaCl and TBA value depend on of packaging and the conditions storage. Changes of nitrate and nitirite values occurred as consequence of starter cultures and fermentation process used. On the basis of measurements performed it could be concluded that vacuum packaging and lower temperatures of storage favour better quality and viability of quick fermented sausages.

• Keywords: brzofermentirana kobasica; pakiranje; skladištenje
• Keywords (english): quick dry fermented sausage; packaging; storage
• Language: croatian
• URN:NBN: urn:nbn:hr:159:202704
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-05 11:52:28