Aroma tradicionalnih kobasica od mesa divljači proizvedenih uz dodatak različitih starter kultura

master's thesis

• Title (english): Aroma of traditional game meat sausages produced with the addition of different starter cultures
• Author: Monika Levak
• Mentor: Nives Marušić Radovčić (mentor)
• 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: 2018-04-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti kako dodatak različitih starter kultura utječe na hlapive spojeve u tradicionalnim kobasicama od mesa divljači. Hlapivi spojevi arome određeni su koristeći mikroekstrakciju na čvrstoj fazi (SPME) i plinsko kromatografsko-masenu spektrometriju (GC-MS). Identificirano je ukupno 84 hlapiva spoja arome, a pripadaju sljedećim grupama kemijskih spojeva: 16 aldehida, 15 terpena, 14 fenolnih spojeva, 11 ketona, 9 alkohola, 9 aromatskih spojeva, 3 spoja sa sumporom, 3 alifatska ugljikovodika, 2 kiseline, 2 estera i 1 spoj s dušikom. Osim hlapivih spojeva nastalih reakcijama proteolize i lipolize, najzastupljenije grupe spojeva su bili fenoli (23,37 – 40,98%) koji su rezultat faze dimljenja te terpeni (22,15-27,79%) koji potječu od začina dodanih tijekom tehnološkog procesa proizvodnje. Zbog visokog udjela fenola i terpena te spojeva nastalih proteolizom i lipolizom, spojevi koji nastaju mikrobiološkom aktivnošću nisu bili nađeni u većim udjelima. Stoga, dodatak startera kultura nije imao utjecaja na aromu tradicionalnih kobasica od mesa divljači.

Abstract (english)

The aim of this study was to determine the effect of different starter cultures on volatile compounds of traditional game meat sausages. The aroma-active compounds were investigated by using headspace-solid phase microextraction and gas chromatography–mass spectrometry (GC–MS). Total 84 volatile compounds were identified which belong to the following groups of chemical compounds: 16 aldehydes, 15 terpenes, 14 phenolic compounds, 11 ketones, 9 alcohols, 9 aromatic hydrocarbons, 3 sulphur compounds, 3 aliphatic hydrocarbons, 2 acids, 2 esters and 1 nitrogen compound. Except volatile compounds derived from lipolysis and proteolysis, significant constituents were phenols (23.37-40.98%) resulting from the smoking phases and terpenes (22,15-27,79%) as a result of spices addition during the manufacturing process. Due to the high levels of phenols, terpenes and volatiles derived from proteolysis and lipolysis, volatiles originating from microbial metabolism were not found in larger amounts. Therefore, the starter culture supplement had no effect on the aroma of traditional game meat sausages.

• Keywords: kobasice od mesa divljači; starter kulture; aroma; SPME; GC-MS
• Keywords (english): game meat sausages; starter culture; aroma; SPME; GC-MS
• Language: croatian
• URN:NBN: urn:nbn:hr:159:364622
• 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: Access restricted to students and staff of home institution
• Created on: 2019-11-28 07:49:59