Kvaliteta i zdravstvena ispravnost domaćih istarskih i slavonskih trajnih kobasica

master's thesis

• Title (english): Quality and health safety of home made istrian and slavonian dry sausages
• Author: Sanela Janči
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2013-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovog rada je odrediti fizikalno-kemijska svojstva i količinu aditiva dodanih u domaće trajne kobasice proizvedene na tradicionalan način u seoskim domaćinstvima, jer je riječ o skupini proizvoda od kojih se samo dio proizvodi i stavlja na tržište pod nadzorom. Za ove proizvode standardi kakvoće ni uvjeti proizvodnje nisu definirani pa su sastav i kakvoća vrlo neujednačeni. Prehrambeni aditivi se u industriji mesa koriste radi poboljšanja senzorskih svojstava, pospješenja postupka proizvodnje i produženja roka trajanja, a upotrijebljene količine trebaju udovoljavati zahtjevima zakonodavstva. Rad daje pregled rezultata ispitivanja pH, udjela vode, ukupnog pepela, ukupnih masti, ukupnih bjelančevina, kolagena i natrijevog klorida te količine natrijevog nitrita i polifosfata. Ispitivanje je provedeno na 10 uzoraka slavonskih i 12 uzoraka istarskih kobasica i utvrđena je heterogenost u sastavu te je potvrđeno da su trajne kobasice najkvalitetniji kobasičarski proizvod na hrvatskom tržištu.

Abstract (english)

The purpose of the study is to assess physico-chemical properties and the amount of additives added in homemade dry sausages manufactured in a traditional way at family farms, since this product belongs to the group of foodstuffs from which only some are produced and placed on the market under surveillance. For these products standards of quality and conditions of production are not defined which results in very unequalled composition and quality. Food additives are used in meat industry for improvement of senzoric properties and manufacturing process as well as prolonging the date of expiration and the amounts which are used should meet the requirements of legislation. This paper brings results overview from assay of pH, ratios of water, total ashes, fats and proteins, collagen, sodium chloride and levels of sodium nitrite and polyphosphates. Assay was made on 10 samples of slavonian and 12 samples of istrian sausages and heterogenecy in composition was determined and it was confirmed that dry sausages are the most quality sausage products on Croatian market.

• Keywords: fizikalno-kemijski sastav; slavonska domaća kobasica; istarska domaća kobasica; aditivi
• Keywords (english): chemical composition; slavonian homemade sausage; istrian homemade sausage; additives; heterogenecy
• Language: croatian
• URN:NBN: urn:nbn:hr:159:038010
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-05 10:30:41