Utjecaj dodatka smeđe morske alge na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica

master's thesis

• Title (english): Effect of the addition of brown seaweed on the quality of dried cooked and dried fermented sausages
• Author: Mihaela Sačić
• Mentor: Helga Medić (mentor)
• Committee member: Nives Marušić Radovčić (predsjednik povjerenstva)
• Committee member: Klara Kraljić (član povjerenstva)
• Committee member: Marko Obranović (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2022-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Morske alge su dobar izvor hranjivih tvari, kao i esencijalnih masnih kiselina te im je glavna upotreba ona za izravnu primjenu u hrani. Mesni proizvodi se često smatraju dijelom nepravilne prehrane. Dodatkom morskih algi u mesne proizvode mogu se dobiti novi, zdravijih mesni proizvodi. Cilj ovog rada je bio odrediti kako će dodatak smeđe morske alge utjecati na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica tako što su se odredili osnovni parametri (udjel proteina, masti, soli i suhe tvari), boja, profil masnih kiselina i mikrobiološka stabilnost. Udjel suhe tvari, proteina i soli pada, a masti raste proporcionalno dodatku morske alge, no razlika u odnosu na kontrolu je minimalna. Udjel masnih kiselina se nije promijenio. Dobiveni rezultati boje ukazuju na vidljivu promjenu boje. Mikrobiološka analiza je pokazala da smanjenje udjela soli nije utjecalo na mikrobiološku kvalitetu kobasica.

Abstract (english)

Seaweeds are a good source of nutrients, as well as essential fatty acids, and their main use is direct use in food. People often think that meat products are part of an improper diet. By adding seaweed to meat products, new, healthier meat products can be obtained. The aim of this paper was to determine how the addition of brown seaweed will affect the quality of dried cooked and dried fermented sausages by determining the basic parameters (proportion of protein, fat, salt and dry matter), color, fatty acid profile and microbiological stability. The proportion of dry matter, protein and salt decreases, and fat increases proportionally to the addition of seaweed, but the difference compared to the control is minimal. The proportion of fatty acids did not change. The color results obtained indicate a visible color change. Microbiological analysis showed that the reduction of the salt content did not affect the microbiological quality of the sausages.

• Keywords: smeđa morska alga; sušene kuhane kobasice; sušene fermentirane kobasice; funkcionalna svojstva; zdravija hrana
• Keywords (english): brown seaweed; dried cooked sausages; dried fermented sausages; functional properties; healthier food
• Language: croatian
• URN:NBN: urn:nbn:hr:159:674474
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2023-03-01 12:43:49